Spicy Braised Oriental Beef Soup

(Winner at News and Observer)

Serves: 8

1 tablespoon olive oil

1 pound beef sirloin tip or steak, cut into 1/4-inch cubes

2 cups beef broth

4 cups of water

2 cups vegetable broth or water

3 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons chili garlic sauce (see Note)

8 1/4-inch slices fresh ginger

1 bunch (about 6) spring onions

1 (7-ounce) can bamboo shoots, drained and rinsed

1 (7-ounce) can sliced water chestnuts, drained and rinsed

Heat oil in 6- to 8-quart pot over medium heat; add beef and stir-fry 1 to 2 minutes or until brown. Drain fat, if necessary, and braise beef for 1 to 2 minutes until the pot starts to turn brown on the bottom. Add 4 cups water and bring to a boil. Add broths, soy sauce, sugar, chili garlic sauce, ginger and whole spring onions. Bring to boil, and then reduce heat to simmer, covered, for 2 hours. To serve: Remove green onions and ginger slices. Place a tablespoon of bamboo shoots and water chestnuts in bottom of each bowl and ladle the soup over. If desired, sprinkle additional chopped green onions on top.

Note: Chili garlic (Sriracha by Dynasty) sauce is found in Asian sections of supermarkets or in Asian markets.