Tomato and Beef Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 oz. sirloin steak, trimmed of fat
3 3/4 c. beef stock
2 tbsp. tomato paste
6 tomatoes, halved, seeded and chopped
2 tsp. sugar
1 tbsp. cornstarch
1 tbsp. cold water
1 egg white
1/2 tsp. sesame oil
2 scallions, finely shredded
salt and freshly ground black pepper
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Directions: |
Directions:Cut the beef into thin strips and place in a saucepan. Pour boiling water over to cover and cook for 2 minutes. Drain thoroughly; set aside.
Bring the stock to a boil in a clean pan. Stir in the tomato paste, the tomatoes and the sugar. Add the beef and return the stock to a boil. Lower the heat and simmer for 2 minutes.
Mix the cornstarch to a paste with the cold water. Add the paste to the soup, stirring constantly until it thickens slightly but does not become lumpy. Lightly beat the egg white in a cup.
Pour the egg white into the soup in a steady stream, stirring all the time. As soon as the egg white changes color, add salt and pepper and stir the soup. Pour it into warm bowls. Drizzle a few drops of sesame oil on each portion and sprinkle with the scallions. Serve at once.
Serves 4 |
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Personal
Notes: |
Personal
Notes: Fresh tomatoes and scallions give this light beef beef broth a superb flavor.
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