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Beef

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About
Beef has such a full flavor that we don’t need to eat a thick steak to appreciate it— a little will go a long way.

Beef is used in soups in one of two ways. In American and European soups the beef is cut into relatively large pieces and simmered slowly in water or a flavorful liquid until tender. In Asian soups the beef is cut into small strips or cubes. Typically it is then marinated and quickly stir-fried before liquid and other ingredients are added, or it is thinly sliced for tabletop meals such as sukiyaki so that it will cook almost instantly.

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