Soup with Minced Beef and Shredded Vegetables

Ingredients:

100g (3 taels) minced beef tenderloin

20g wood ear, soaked and shredded

20g shredded winter bamboo shoots

20g shredded carrots

20g tofu, cut into strips

15g corn starch

2 cups Heinz Chicken Broth

Marinade:

2 tsp Lea & Perrins Worcestershire Sauce

2 tsp oil

3 tbsp water

Seasonings:

3 tbsp Lea & Perrins Worcestershire Sauce

2 tbsp oyster sauce

Sesame oil

Procedures:

  1. Marinate minced beef tenderloin with marinade for 5 minutes.
  2. Blanch minced beef, wood ear, winter shoots and carrots. Drain well.
  3. Bring the chicken broth to a boil. Put minced beef, wood ear, winter shoots and carrots into the broth and cook for half a minute. Add seasonings and tofu strips. Lastly, pour in corn starch and water mixture and bring it to a boil.
  4. To enhance flavour, add a bit of sesame oil before serve.

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