A Beef Vegetable Soup Using Leftover Roast Beef
- Ready In:
- 2hrs 30mins
- 100 g filet of beef or 100 g leftover roast beef
- 50 g chinese broccoli stems
- 2 dried Chinese mushrooms
- 1⁄2 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.
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