Chinese Cabbage Soup with Sesame Beef


3 pounds
sirloin beef
2 tablespoons
sesame seeds (toasted, then crushed)
¾ cup + 1½ tsp soy sauce or tamari
4 tablespoons
honey (for low carb version use stevia to taste)
4 tablespoons
+ ¾ tsp sesame oil
4 cloves
garlic (pressed)
2 teaspoons
fresh grated ginger (plus some extra)
Chinese cabbage or bok choy (cut into 2" squares)
green onions (cut into 1" pieces)
10 cups
low-sodium chicken stock
1 bunch
fresh cilantro (chopped)
pepper (to taste)
brown rice (optional — omit for low carb version)

Additional Notes



Mix sesame seeds, soy sauce, honey, sesame oil, garlic, and ginger. Marinate the beef in the marinade, in the refrigerator, ideally the night before. Slice into 1" wide by ¼" thick pieces.

For the soup, place the marinated beef, cabbage, green onions and broth in a large pot and simmer for 5 - 7 mins so the vegetables stay crunchy. Don't forget the additional soy sauce/tamari, sesame oil, grated ginger, and pepper, to the soup (to taste).

Serve soup with brown rice on the side, or serve the beef (take out of the soup) over the rice on a plate, with the remaining soup in a bowl. Or you can mix everything.  (Recipe♦277)

Dietary Preferences: