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A Beef Vegetable Soup Using Leftover Roast Beef

100 g filet of beef or 100 g leftover roast beef
50 g chinese broccoli stems
2 dried Chinese mushrooms
12 stalk spring onion
1500 ml soup stock
5 tablespoons cornstarch (for thickening)
1 egg white
1 teaspoon soy sauce
2 teaspoons sugar
2 tablespoons cooking wine
1 dash pepper
1 tablespoon cornstarch (for coating the beef fillet)
1 teaspoon salt


Chop the beef into tiny tiny cubes. Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well (skip this step if you are using leftover beef). Chop the stems of the chinese kale into tiny cubes. Soak the dried mushrooms to reconstitute and chop into tiny cubes. Chop the spring onion finely. Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms. Bring to a boil quickly. Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper. Bring everything to a boil again. Thicken the soup with the cornstarch mixture. Do not pour the entire mixture inches Add by the spoonful and stir constantly to mix well. When the soup has thickened to a consistency you like, stop adding. Beat the egg white well. Remove the soup from the stove. Drizzle the beaten egg white into the soup, give it a good swirl and serve.

Source: www.food.com