Flank steak; thinly sliced and cut into bite-size pieces
1 Esslöffel
oil
4 1/4 Tasse
chicken stock
2 Teelöffel
salt
2
Tomatoes; peeled and roughly chopped
2
eggs beaten
1 Esslöffel
scallion chopped
die Zubereitung:
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.
Eat-L Digest 1 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
