Beef and Chinese Cabbage Soup
MAKE IT SHINE!
ADD YOUR PHOTO
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:
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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: