West Lake Beef Soup
Ingredients
-
6
oz
ground beef
-
½
tablespoon
Chinese rice wine or sherry
-
½
teaspoon
sesame oil
-
2½
tablespoons
cornstarch
-
3
tablespoons
water
-
14
oz
store-bought chicken broth
-
1⅓
cups
water
-
3
dashes
white pepper
-
½
teaspoon
salt to taste
-
2
large
eggs, lightly beaten
-
½
cup
coriander leaves (cilantro), coarsely chopped
Instructions
- Marinate the ground beef with Chinese rice wine and sesame oil for 10 minutes.
- Mix the cornstarch with water in a small bowl and set aside.
- Bring chicken broth and water to a boil in a soup pot.
- Lower the heat and add the ground beef, skimming off any foam.
- Season with white pepper and salt, then thicken the soup with the cornstarch mixture.
- Turn off the heat and swirl in the beaten eggs, stirring a few times.
- Cover the pot for 2 minutes to let the eggs cook in the residual heat.
- Add coriander leaves and stir well before serving.
Nutrition Facts (estimated)
Servings
4
Calories
174
Total fat
11g
Total carbohydrates
6g
Total protein
11g
Sodium
724mg
Cholesterol
114mg
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