Chinese Stock and Soups Recipes - Piquant Beef  Soup Recipe

Ingredients

• 45 ml/3 tbsp groundnut (peanut) oil

• 1 clove garlic, crushed

• 5 ml/1 tsp salt

• 225 g/8 oz minced (ground) beef

• 6 spring onions (scallions), cut into strips

• 1 red pepper, cut into strips

• 1 green pepper, cut into strips

• 225 g/8oz cabbage, shredded

• 1 3/4 pts/4 1/4 cups beef stock

• 30 ml/2 tbsp plum sauce

• 30 ml/2 tbsp hoisin sauce

• 45 ml/3 tbsp soy sauce

• 2 pieces stem ginger, chopped

• 2 eggs

• 5 ml/1 tsp sesame oil

• 225 g/8 oz transparent noodles, soaked

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Method:

1. Heat the oil and fry the garlic and salt until lightly browned. Add the beef and brown quickly.

2. Add the vegetables and stir-fry until translucent. Add the stock, plum sauce, hoisin sauce, 30ml/2 tbsp of soy sauce and the ginger, bring to the boil simmer for 10 minutes.

3. Beat the eggs with the sesame oil and remaining soy sauce.

4. Add to the soup with the noodles and cook, stir, until the eggs form strands and the noodles are tender.