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Ginger-Soy Asian Vegetable Hamburger Stew
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 onion, diced
  • 2 carrots, sliced thin
  • 1 red bell pepper, sliced
  • 2 cups chopped bok choy
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon sesame oil
  • 2 green onions, sliced

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the ground beef, minced ginger, and garlic. Cook until the beef is browned and broken into small pieces, about 5 minutes.
  • Stir in the diced onion, sliced carrots, and red bell pepper. Cook for 3 minutes until the vegetables begin to soften.
  • Pour in the beef broth and soy sauce. Bring the mixture to a simmer and cook for 8 minutes.
  • Add the chopped bok choy and simmer for 3 more minutes until it wilts but stays bright.
  • Remove the pot from heat and divide the stew into bowls. Top each serving with sliced green onions.

Notes

Slice the carrots thin so they cook evenly in the short simmer time. If the broth tastes too salty, add a splash of water at the end. Leftovers reheat well on the stove with a little extra broth to loosen the texture. Bok choy can be swapped for baby spinach if needed, but add it in the last minute only.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board