Beef, Chestnut, & Rice Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces lean beef
• 4 cups fresh beef stock
• 1 cinnamon stick, broken
• 2 star anise
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 3 tablespoons tomato paste
• 1 (4 ounce) can water chestnuts, drained and sliced
• 3 cups cooked rice
• 1 teaspoon orange zest
• 6 tablespoons orange juice
• salt and pepper
• orange rind, cut into strips
• 2 tablespoons snipped chives

Recipe

• 1 using a sharp knife, carefully trim away any fat from the beef.
• 2 cut the beef into thin strips and then place into a large saucepan.
• 3 add the stock, cinnamon, star anise, soy sauce, sherry, tomato paste, and water chestnuts.
• 4 bring to a boil, skimming away any surface film with a flat ladle.
• 5 cover the pan and simmer gently for about 20 minutes or until the beef is tender.
• 6 skim the soup with a flat ladle again to remove any film.
• 7 remove and discard the cinnamon and star anise and blot the surface with absorbent paper towels to remove any fat.
• 8 stir in the rice, orange rind, and juice.
• 9 adjust the seasoning if necessary.
• 10 heat through for 2-3 minutes before ladling into warm bowls.
• 11 serve garnished with orange rind and snipped chives.