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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 1 |
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This recipe comes from a cookbook compiled by the students at Madison Middle School. Wong. Ingredients:
1/2 lb beef, cut into small cubes |
1 tablespoon cooking oil |
1 (10 ounce) can chinese vegetables, drained |
2 (10 ounce) cans condensed beef broth or 2 (10 ounce) cans bouillon |
2 cups water |
1/4 cup uncooked rice |
2 tablespoons soy sauce |
1/4 teaspoon msg (optional) |
1/2 teaspoon pepper |
1 egg, beaten |
Directions:
1. In a wok, brown beef in hot oil. Chop vegetables; add to browned meat, along with other ingredients, except egg. Bring soup to a boil, stir, cover and simmer for 10 minutes. Remove soup from heat and slowly stir in egg. Let stand until egg is set.
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