Beef, Chestnut, & Rice Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the Super Cookery Lowfat & Salads cookbooks. Ingredients:
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 white rice |
1 teaspoon orange zest |
6 tablespoons orange juice |
salt and pepper |
orange rind, cut into strips |
2 tablespoons snipped chives |
Directions:
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.
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