WEST LAKE BEEF SOUP

Preparation & cooking time: 10–15 mins

100g (4oz) beef steak

2 teaspoons light soy sauce

½ teaspoon soft brown sugar

1 tablespoon Shao Hsing rice wine

2 tablespoons thick cornflour paste

a few drops of sesame oil

600ml (1 pint) stock

1 whole egg, lightly beaten

100g (4oz) shelled peas

salt and pepper to taste

dash of MSG (optional)

finely chopped spring onions to garnish

Coarsely chop the steak, marinate in the soy sauce, sugar, wine, about 1 teaspoon cornflour paste and sesame oil for 5–6 minutes.

Bring the stock to the boil, slowly pour in the beaten egg, stirring constantly. Add the peas and bring back to the boil, then add the steak, and stir to separate the bits. Thicken the soup with the remaining cornflour paste. Adjust the seasonings and serve with the garnish.

hancheng

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