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Beef and White Radish Soup |
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Serves: 4 Print this Recipe1/2 pound beef flank steaks 1 teaspoon cornstarch 1/4 teaspoon salt 1 teaspoon vegetable oil 12 ounces white radishes (about 10 radishes)* 4 cups beef broth 1 teaspoon salt 4 thin slices peeled ginger root 2 tablespoons chopped green onions (with tops) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, cornstarch, 1/4 teaspoon salt, and the vegetable oil. Cover and refrigerate 20 minutes. Cut radishes diagonally into 1/4-inch slices. Heat broth to boiling in 3-quart saucepan. Add radishes, 1 teaspoon salt and the gingerroot. Heat to boiling; cover and boil 10 minutes. Add beef; stir to separate pieces. Heat to boiling; boil uncovered 20 seconds or until beef is done. Remove gingerroot; stir in chopped green onions. 4 to 6 servings *A 10-ounce diakon can be substituted for white radishes. Cut daikon lengthwise into fourths. Cut each fourth crosswise into ¼-inch slices. 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. Beef and White Radish Soup is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Red Snapper and Celery Cabbage Soup Winter Melon Soup Peanut Soup Tomato Egg Drop Soup Egg Drop Soup Beef Egg Drop Soup Beef and White Radish Soup Sichuan Vegetable Soup Hot-and-Sour Soup Meatballs with Celery Cabbage Soup Wonton Soup Pork Dumpling Soup Chicken Broth |
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