Thick beef Chinese soup

Name: Thick beef Chinese soup
Cuisine: China
Ingredients: 4 spring onions, trimmed and chopped; a splash of rice wine, sake or dry sherry; 1 stringed celery stick, chopped; 1.5 litres/2½ pints beef stock; a little sesame oil, to finish; a little vegetable oil, for frying; 4 egg whites; 250 g/9 oz minced beef; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon sea salt; 1 teaspoon crushed black peppercorns; 1 cm /½ inch piece fresh root ginger, peeled and thinly sliced; 1 small can sweetcorn, drained

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

250 g/9 oz minced beef
1 teaspoon sea salt

Asia
China
Lunch
Soup

Method

Mix the minced beef with the salt and crushed peppercorns and put to one side.
Heat a little vegetable oil in a pan, add the spring onions, celery and ginger and stir-fry for a couple of minutes until they are soft but not coloured.
Add the stock and rice wine, sake or sherry and bring to the boil, then reduce the heat to a simmer, add the cornflour m