Beef and Chinese Cabbage Soup

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

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Recipe by CJAY8248

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

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READY IN: 17mins

SERVES: 4-6

YIELD: 1 potful

UNITS: US

INGREDIENTS

Nutrition

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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