Recipe - Chinese Beef And Tomato Soup

1 tablespoon Pale dry sherry
1 tablespoon Soy sauce
Freshly ground pepper
2 teaspoon Cornstarch
One fourth pound Flank steak; thinly cut or sliced up
and cut into bitesize
pieces
1 tablespoon Oil
4 One fourth cup Chicken stock
2 teaspoon Salt
2 Tomatoes; peeled and roughly
chopped
2 Eggs; beaten
1 tablespoon Chopped scallion

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Mix together the sherry, soy sauce, pepper and cornflour (cornstarch) in a
bowl. Add the beef and turn until well coated. Heat the oil in a pan. Add
the beef and stirfry until it becomes brown. Add the stock and salt and
bring to the boil. Add the tomato pieces. Cook for 5 minutes, reduce the
heat and slowly pour in the beaten eggs, without stirring so that they
resemble clouds floating on top of the soup. Garnish with the chopped
spring onion (scallion) and serve immediately.

EATL DIGEST 1 JULY 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.