This Chinese 5-Spice Beef Soup is flavor packed and hearty. Perfect for those cold nights by the fire.
Author:Kate Kelly - Life of a Ginger
Prep Time:10 mins
Total Time:10 mins
1 1/2tablespoons fresh ginger, minced
1 1/2poundsbeef rib-eye, fat trimmed off
1/4teaspoon freshly ground black pepper
1 tablespoonChinese five-spice powder
12ounces sweet potato, diced
1 red pepper, diced
1 yellow or orange pepper, diced (you can substitute a green pepper to cut down the sweetness)
2carrots, peeled and diced
Cooked rice or rice noodles, optional
Cut the beef into cubes, discarding excess fat. Sprinkle meat with half of the minced garlic and ginger, salt and pepper, stir to combine well.
Heat oil in a large pot over high heat and lightly brown the beef, but do not cook through. With a slotted spoon, transfer meat to the pressure cooker, crock pot, or stock pot. For extra flavor deglaze the pan and pour into the pot. Add remaining ingredients.
If using a pressure cooker, seal and cook with the vent closed for 25 minutes. (On my older electric pressure cooker I have five settings, Rice, Meat, Veggie, Soup, Stew. Then I can add extra time to each setting. I used the meat setting for 25 minutes.) Crock Pot: cook on low for about 6 hours or on high for about 3 hours. Stovetop: cook until veggies are soft and broth is flavorful. About 1 hour to 90 minutes.
Serve on it’s own, over cooked rice or rice noodles.
Keywords: Beef Soup, Chinese 5-spice, Chinese 5-Spice Soup, Fall Soups, Soup