Chinese food recipes - Hot-and-Sour Beef Soup

chinese recipe

Hot-and-Sour Beef Soup

Ingredients

5 oz (150 g) lean boneless beef
2 1/2 cups (600 ml) high stock
1 tsp salt, or to taste
1 oz (25 g) cellophane noodles, cut into 4 inch (10 cm)long, soaked in cold water until soft
5 tsp rice wine
1 1/2 tbsp vinegar
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
2 tsp fresh coriander (or cilantro), chopped
1 small carrot, about 3 1/2 oz (100 g)
1 tbsp chili (chilli) oil
2 tbsp vegetable oil
1/4 MSG

Directions

Wash the beef and cut into slivers. Mix with 1/2 tsp of the salt, 2 tsp of the rice wine, and 1 tbsp of the cornstarch. Wash and peel the carrot and cut into slivers.
Heat the oil in a wok until the oil surface ripples. Add the carrot slivers and stir-fry briefly. Add the stock, cellophane noodles, and 1/2 tsp of the salt, and bring to a boil. Add the beef slivers, 1 tbsp rice wine, vinegar, MSG, the remaining cornstarch-water mixture, and coriander. Return to the boil and pour into a tureen. Sprinkle with the chilli oil and serve.