Chinese beef and tomato soup
2 Servings
Ingredients
| Quantity | 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 |
Directions
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
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .