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Cook'n with Betty Crocker 
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Beef Egg Drop Soup |
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Serves: 4 Print this Recipe6 ounces boneless beef sirloin steaks or flank steak 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/8 teaspoon white peppers 2 tablespoons cornstarch 2 tablespoons water 2 eggs 1/2 teaspoon salt 4 cups beef broth 4 thin slices peeled ginger root 1/2 teaspoon salt 1 tablespoon chopped green onions (with top) Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1/2 teaspoon cornstarch, 1/4 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 20 minutes. Mix 2 tablespoons cornstarch and water. Beat eggs and 1/2 teaspoon salt. Heat broth to boiling in 3-quart saucepan. Add gingerroot and 1/2 teaspoon salt; boil 2 minutes. Add beef; stir to separate pieces. Heat to boiling, stirring constantly. Stir in cornstarch mixture; heat to a rolling boil over high heat, stirring constantly. (If broth is not heated to a rolling boil, egg will not form threads.) Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads. Remove gingerroot; sprinkle with green onion. 4 or 5 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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