Bone Suckin’® Yaki Asian Beef Soup Recipe
 
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Enjoy this gluten free, taste of Asia recipe!
Author:
Recipe type: Entree
Serves: 8-12

Ingredients
  • Bone Suckin’ Yaki Sauce, 13.25 oz. jar
  • Beef Roast, 3 lbs.
  • Water, 4 cups
  • Sweet Onions, 2 large, thinly sliced
  • Toasted Sesame Oil, 2 tsp.
  • Sherry, ½ cup
  • Garlic, 3 cloves, chopped
  • Fresh Ginger, 1 inch piece, peeled and grated
  • Carrots, 2 cups, julienned
  • White Button or Shitake Mushrooms, 16 oz. pkg., sliced
  • Cabbage, 1 small head, thinly sliced
  • Bamboo Shoots, 1 can, shredded and drained
  • Sea Salt, to taste
  • White Pepper, to taste
  • Cilantro

Instructions
  1. Place beef and water into slow cooker. Cover with sliced onions.
  2. In small mixing bowl, whisk together Bone Suckin’ Yaki sauce, sesame oil, sherry, garlic and grated ginger. Pour over beef and onions.
  3. Cook on high for 4-6 hours or low for 6-8 hours. Cooking times vary depending on your slow cooker, but cook until tender and you can shred the beef with 2 forks.
  4. Remove beef from slow cooker and place into bowl, discarding visible fat. Shred with forks and keep warm.
  5. Add carrots, mushrooms, cabbage and bamboo shoots to juices in slow cooker. Season with salt and pepper, to taste. Cover and cook on high for 20-30 minutes, until vegetables are crisp tender.
  6. After cooking food, place shredded beef into each soup bowl. Ladle vegetables with juice over meat. Garnish with freshly chopped cilantro. For those who like heat, pass around a bottle of Bone Suckin’ Habanero Hot Sauce. Recipe serves 8-12

Bone Suckin’ Yaki Asian Beef Soup RecipeBuy Bone Suckin’ Yaki Sauce>>

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