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PrintBEEF AND TOMATO SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix together the sherry, soy sauce, pepper and corn flour (cornstarch) in a bowl.
- Add the beef and turn until well coated.
- Heat the oil in a pan. Add the beef and stir-fry until it becomes brown.
- Add the stock and salt and bring to the boil.
- Add the tomato pieces. Cook for 5 minutes, reduce the heat and slowly pour in the beaten eggs, without stirring so that they resemble clouds floating on top of the soup.
- Garnish with the chopped spring onion (scallion).
- Serve immediately.
INGREDIENTS
- 2 tablespoon dry sherry
- 2 tablespoon soy sauce freshly ground pepper
- 4 teaspoons corn flour
- 200 grams lean beef, thinly sliced and cut into bite-size pieces
- 2 tablespoons Cooking oil
- 2 litres chicken stock
- 4 teaspoons salt
- 4 tomatoes, skinned and roughly chopped
- 4 eggs, beaten
- 2 tablespoons chopped spring onion
7 comments for “Beef and Tomato Soup”
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