A Beef Vegetable Soup Using Leftover Roast Beef

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 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
• 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

Recipe

• 1 chop the beef into tiny tiny cubes.
• 2 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).
• 3 chop the stems of the chinese kale into tiny cubes.
• 4 soak the dried mushrooms to reconstitute and chop into tiny cubes.
• 5 chop the spring onion finely.
• 6 place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms.
• 7 bring to a boil quickly.
• 8 add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper.
• 9 bring everything to a boil again.
• 10 thicken the soup with the cornstarch mixture. do not pour the entire mixture inches add by the spoonful and stir constantly to mix well.
• 11 when the soup has thickened to a consistency you like, stop adding.
• 12 beat the egg well.
• 13 remove the soup from the stove.
• 14 drizzle the beaten egg into the soup, give it a good swirl and serve.