Chinese recipes
Chinese Beef Soup
4 cups water
1 pound ground beef
4 cups beef stock or broth
1 teaspoon cornstarch -- dissolved in
1 tablespoon cold water
2 egg whites -- beaten
Chopped scallions or cooked broccoli -- for garnish

In a large saucepan over high heat, bring the water to a boil. Add the ground beef and break it up with a spoon or spatula. Cook the beef for 2 minutes. Drain the beef and rinse well with fresh water.

Pour the beef stock or broth into the pan and bring to a boil over high heat. Stir in the beef. Add the cornstarch mixture and bring to a boil. Pour in the egg whites in a thin, steady stream and cook until the egg solidifies, about 1 minute. Serve hot, garnished with the scallions or broccoli.

This recipe yields 4 servings.


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