A beef vegetable soup that can be used as a leftover roast beef soup recipe.
Thickened soups usually contain a lot of finely chopped ingredients. For a new cook, gathering and chopping up so many ingredients can be daunting.
This beef soup recipe has only a few ingredients, it is a good practice dish for perfecting the techniques of chopping ingredients and to thicken the soup using cornstarch or arrowroot powder.
It is a great recycling dish if you use leftover roast beef.
Ingredients100g beef fillet
50g cabbage mustard
2 dried chinese mushrooms
1/2 stalk spring onion
1500ml soup stock
5 tbsp cornstarch mixture (for thickening)
1 egg white
Seasonings
1 tsp soy sauce
2 tsp sugar
2 tbsp cooking wine
Dash of pepper
1 tbsp cornstarch (for coating the beef fillet)
1 tsp salt
Directions
- Chop the beef into tiny cubes (seriously tiny)
- Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well
- Chop the stems of the cabbage mustard into tiny cubes (seriously tiny)
- Soak the dried mushrooms to reconstitute and chop into tiny cubes (get the idea)
- Chop the spring onion finely
- Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms
- Bring to a boil quickly
- Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper
- Bring everything to a boil again
- Thicken the soup with the cornstarch mixture. Do not pour the entire mixture in. Add by the spoonful and stir constantly to mix well
- When the soup has thickened to a consistency you like, stop adding
- Beat the egg white well
- Remove the soup from the stove, serve in a big bowl hot
- Drizzle the beaten egg white into the soup, give it a good swirl and serve
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