Chinese Beef and Tomato Soup
| Yield: | 2 Servings |
| Categories: | Soups |
| 1 | tb | Pale dry sherry |
| 1 | tb | Soy sauce |
| Freshly ground pepper | ||
| 2 | ts | Cornstarch |
| 1/4 | lb | Flank steak; thinly sliced and cut into bite-size pieces |
| 1 | tb | Oil |
| 4 1/4 | c | Chicken stock |
| 2 | ts | Salt |
| 2 | Tomatoes; peeled and roughly chopped | |
| 2 | Eggs; beaten | |
| 1 | tb | Chopped scallion |
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