Name: Beef and Chinese Cabbage Soup
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 1 potful, 4-6 serving(s)
Ingredients: 1/4 lb lean sukiyaki beef or 1/4 lb thinly sliced beef; 1 lb Chinese cabbage (Nappa); 2 teaspoons salt; 6 cups water; 1/2 teaspoon msg; 2 teaspoons cornstarch; 1 teaspoon light soy sauce; 1 tablespoon sesame oil; 1 teaspoon sherry wine

Recipe by CJAY8248

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Another recipe from the book given to me by my Dad 42 years ago. The author is Diana Liu.

Ready In:: 17mins
Serves:
Yields:
Units:

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ingredients

¹⁄₄ lb lean sukiyaki beef or 1/4 lb thinly sliced beef
1 lb Chinese cabbage (Nappa)
2 teaspoons salt
6 cups water
¹⁄₂ teaspoon msg
2 teaspoons cornstarch
1 teaspoon light soy sauce
1 tablespoon sesame oil
1 teaspoon sherry wine

directions

Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.

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