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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This soup recipe comes from the Diana Liu cookbook. This is one of only a few recipes I have not tried yet. Ingredients:
1/2 lb beef, shredded |
2 teaspoons cornstarch |
2 teaspoons salt |
2 tablespoons light soy sauce |
1 tablespoon sesame oil |
3 tomatoes, cut in wedges |
6 cups water |
1 teaspoon msg |
1 tablespoon sherry wine |
Directions:
1. Mix beef with cornstarch, soy sauce, sesame oil and sherry.
2. Boil water, salt and msg. for 2 minutes.
3. Add tomato wedges; boil 2 minutes; add beef mixture; boil 2 minutes more.
4. Serve hot.
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