Teriyaki Pork Soup

• 8
  

  ounces boneless beef top sirloin steaks
  

• 2
  

  teaspoons olive oil
  

• 1
  

  mountainous shallot, thinly sliced
  

• 4
  

  cups water
  

• 1
  

  cup apple juice or 1 cup apple cider
  

• 2
  

  carrots, lower into skinny,chunk-dimension strips
  

• ¹⁄₃
  

  cup uncooked long-grain white rice
  

• 1
  

  tablespoon grated new ginger
  

• 3
  

  cloves garlic, minced
  

• 1
  

  teaspoon beef bouillon granules
  

• 2
  

  cups limited broccoli florets
  

• 1 -2
  

  tablespoon light teriyaki sauce
  

• 1
  

  tablespoon dry sherry, optional
  

• 
  

  slivered inexperienced onion top, optional
  

instructions

• Neat paunchy from beef.
• Decrease beef into skinny, chunk-dimension strips.
• In a mountainous saucepan, heat olive oil over medium-excessive heat.
• Add beef and shallot.
• Cook, stirring, for 2 to three minutes or except beef is brown.
• Employ a slotted spoon to safe mixture; attach aside.
• In identical saucepan, mix water, apple juice, carrots, rice, ginger, garlic and bouillon granules.
• Bring to a boil, then lower heat.
• Simmer, covered, about 15 minutes or except carrots are soft.
• Scramble in beef mixture and broccoli.
• Simmer, covered, for 3 minutes.
• Scramble in the teriyaki sauce and sherry.
• Ladle soup into bowls.
• Garnish with slivered inexperienced onion tops.