Chinese beef and tomato soup

Yield: 2 Servings

Measure Ingredient
1 tablespoon Pale dry sherry
1 tablespoon Soy sauce
Freshly ground pepper
2 teaspoons Cornstarch
¼ pounds Flank steak; thinly sliced and cut into bite-size pieces
1 tablespoon Oil
4¼ cup Chicken stock
2 teaspoons Salt
2 Tomatoes; peeled and roughly chopped
2 Eggs; beaten
1 tablespoon Chopped scallion

From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Mix together the sherry, soy sauce, pepper and cornflour (cornstarch) in a bowl. Add the beef and turn until well coated. Heat the oil in a pan. Add the beef and stir-fry until it becomes brown. Add the stock and salt and bring to the boil. Add the tomato pieces. Cook for 5 minutes, reduce the heat and slowly pour in the beaten eggs, without stirring so that they resemble clouds floating on top of the soup. Garnish with the chopped spring onion (scallion) and serve immediately.

EAT-L DIGEST 1 JULY 96

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