Chinese Cabbage Soup with Sesame Beef


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


Marinade the beef in the next six ingredients (sesame seeds through ginger), ideally the night before. Then cut into 1-inch wide and 1/4-inch thick pieces.For the soup, place the marinated beef, plus the cabbage, green onions and broth into a large pot and simmer for 5-7 minutes so the vegetables stay crunchy. Don't forget the additional soy sauce/tamari, sesame oil and grated ginger (to taste) for the soup. Also add pepper 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: