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- Marinate beef with corn flour, sugar, rice wine and soy sauce for 15 minutes.
- Bring the stock to boil.
- Add in the beef.
- Add in cornstarch solution when stock starts to boil again.
- Slowly add in the beaten egg whites while gently stirring the soup.
- Sprinkle a dash of black pepper and the chopped scallion to the soup.
- Remove the soup for serving.