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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 810 |
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This is a flavorful dish due to the star anise and cinnamon. It can be a lighter soup if you omit the rice and it can also be a nourishing meal if you decided to add diced vegetables such as zucchini, carrot, corn or bell pepper. Ingredients:
12 oz lean sirloin |
32 fl oz beef broth |
1 cinnamon stick, broken |
2 star anise |
2 tb dark soy sauce |
2 tb dry sherry (or red wine) |
3 tb tomato paste |
4 oz can water chestnuts, drained and sliced |
3 cups cooked white or brown basmati rice |
1 tsp zested orange rind |
6 tb orange juice |
salt and pepper |
Directions:
1. Carefully trim away any fat from the beef. Cut the beef into thin strips and then place into a large saucepan.
2. Pour the broth over the beef and add the cinnamon, star anise, soy sauce, sherry (wine), tomato paste and water chestnuts. Bring to a boil, skimming away any surface scum with a flat ladle. Cover the pan and simmer gently for about 20 minutes.
3. Skim the soup with a flat ladle to remove any more scum. Remove and discard the cinnamon and star anise and blot the surface with absorbant paper towels to remove any fat.
4. Stir in the rice, orange rind, and orange juice. Check the seasoning. Heat through for 2-3 minutes before ladling into bowls. Serve garnished with strips of orange rind and snipped chives (optional).
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