Categories
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Beef Oriental Rice Soup |
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.
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Yield:4
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INGREDIENTS: |
| 12 oz |
lean beef (such as rump or sirloin) |
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| 4 cups |
fresh beef stock |
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| 1 |
cinnamon stick, broken |
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| 2 |
star anise |
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| 2 tbsp |
dark soy sauce |
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| 2 tbsp |
dry sherry |
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| 3 tbsp |
tomato paste |
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| 4 oz can |
water chestnuts, drained and sliced |
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DIRECTIONS:
- 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.
- 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.
- 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.
- 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.
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