Ingredients

• 8 ounces boneless beef top sirloin steaks
• 2 teaspoons olive oil
• 1 large shallot, thinly sliced
• 4 cups water
• 1 cup apple juice or 1 cup apple cider
• 2 carrots, cut into thin,bite-size strips
• 1/3 cup uncooked long-grain white rice
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon beef bouillon granules
• 2 cups small broccoli florets
• 1 -2 tablespoon light teriyaki sauce
• 1 tablespoon dry sherry, optional
• slivered green onion top, optional

Instructions

1. Trim fat from beef.

2. Cut beef into thin, bite-size strips.

3. In a large saucepan, heat olive oil over medium-high heat.

4. Add beef and shallot.

5. Cook, stirring, for 2 to 3 minutes or until beef is brown.

6. Use a slotted spoon to remove mixture; set aside.

7. In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules.

8. Bring to a boil, then reduce heat.

9. Simmer, covered, about 15 minutes or until carrots are tender.

10. Stir in beef mixture and broccoli.

11. Simmer, covered, for 3 minutes.

12. Stir in the teriyaki sauce and sherry.

13. Ladle soup into bowls.

14. Garnish with slivered green onion tops.