Recipe for Chinese Beef and Tomato Soup

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Yield:

2 Servings

Ingredients:

Amount	Ingredient
1 tbl	Pale dry sherry
1 tbl	Soy sauce
	Freshly ground pepper
2 tsp	Cornstarch
1/4 lb	Flank steak, thinly sliced and cut into bite-size pieces
1 tbl	Oil
1/4 cup	Chicken stock
2 tsp	Salt
2 x	Tomatoes, peeled and roughly chopped
2 x	Eggs, beaten

Instructions:

Instructions: Mix together the sherry, soy sauce, pepper and cornflour (cornstarch) in a bowl. Add the beef and turn until well coated. Heat the oil in a pan. Add the beef and stir-fry until it becomes brown. Add the stock and salt and bring to the boil. Add the tomato pieces. Cook for 5 minutes, reduce the heat and slowly pour in the beaten eggs, without stirring so that they resemble clouds floating on top of the soup. Garnish with the chopped spring onion (scallion) and serve immediately.

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