Tips: Omit the rice for a lighter soup that is an ideal starter for a chinese meal of many courses. For a more substantial soup that would be a meal in its own right, add diced vegetables such as carrot, bell pepper, corn, or zucchini.

Yield:4

1. Using a sharp knife, carefully trim away any fat from the beef. Cut the beef into thin strips and then place into a large saucepan.
   
   
2. Add the stock, cinnamon, star anise, soy sauce, sherry, tomato paste, and water chestnuts. Bring to a boil, skimming away any surface film with a flat ladle. Cover the pan and simmer gently for about 20 minutes or until the beef is tender.
   
   
3. Skim the soup with a flat ladle again to remove any film. Remove and discard the cinnamon and star anise and blot the surface with absorbent paper towels to remove any fat.
   
   
4. Stir in the rice, orange rind, and juice. Adjust the seasoning if necessary. Heat through for 2-3 minutes before ladling into warm bowls. Serve garnished with orange rind and snipped chives.