Asian Vegetable-Beef Soup

This probably could be made meatless. It has a kick to it.

1 lb. beef stew meat, cut into 1 inch cubes
1T. oil
2 c. water
1 1/4 c. beef broth
1/4 c. reduced sodium soy sauce
6 green onions
3 T. brown sugar
2 garlic cloves
1 T. minced fresh ginger root
2 t. sesame oil
1/4 t. cayenne pepper
1 1/2 c. fresh mushrooms
1 1/2 c. julienned carrots
1 c. sliced bok choy
1 1/2 c. uncooked long grain rice
Chive blossoms, optinal

Brown meat with oil. Pressure cook until tender. (Pressure cooker should have guide to tell you how long. I cook 35 minutes on high ring.) Cook the rice in rice cooker or separate pan. Add the remainder of the ingredients and simmer until carrots are done. (If carrots are done, everything else will be.) Divide rice among 6 soup bowls - 3/4 c. in each bowl. Top each bowl with soup. Garnish with chives.