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Chinese Beef Soup

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 4 servings
4 cups water
1 pound ground beef
4 cups beef stock or broth
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 egg whites, beaten
Chopped scallions or cooked broccoli, for garnish
In a large saucepan over high heat, bring the water to a boil. Add the ground beef and break it up with a spoon or spatula. Cook the beef for 2 minutes. Drain the beef and rinse well with fresh water.

Pour the beef stock or broth into the pan and bring to a boil over high heat. Stir in the beef. Add the cornstarch mixture and bring to a boil. Pour in the egg whites in a thin, steady stream and cook until the egg solidifies, about 1 minute. Serve hot, garnished with the scallions or broccoli.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 221
Fat. Total: 10g
Protein: 30g
Carbohydrates, Total: 1g
Sodium: 183mg
% Cal. from Fat: 41%
Cholesterol: 41mg
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