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
Preparation
Marinate minced beef tenderloin with marinade for 5 minutes.
Blanch minced beef, wood ear, winter shoots and carrots. Drain well.
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.
To enhance flavour, add a bit of sesame oil before serve.
