Prep time: 5 mins (20 mins to marinate)
Cooking time: 10 mins
Ingredients
-
- 150g
fillet steak
- 1 tsp
salt
- 1 tsp
sugar
- 1 tbsp
Blue Dragon Light Soy Sauce
- 1 tbsp
Shaoxing rice wine
- 2 tbsp
cornflour
- 1/2 tsp
Blue Dragon Sesame Oil
- 750ml
chicken and meat stock (a mixture is best)
- 100g
peas, frozen
- 50g
mange tout peas
- 1
egg, lightly beaten
- 2
spring onions, chopped
Serves: 4
Try this recipe with
Chilli Flavour Rice Crackers
Glassy Lake Soup
This soup is like a fresh water lake, dip your spoon below the surface to reveal the succulent steak, peas and vibrant mange tout.
Preparation:
- Trim any fat and sinews off the beef. Slice thinly, and into small pieces about the size of the peas.
- Mix the beef with a pinch of salt, half the sugar, 1 tsp of soy sauce, rice wine, sesame oil and cornflour. Marinate in the fridge for at least 20 mins.
- Bring the stock to a fast boil in large saucepan. Add the beef, always stirring to separate the meat, then add the peas, mange tout and the remaining salt, sugar, soy sauce and rice wine. Return to the boil, then add the egg, stirring it in until it breaks into pieces. Mix the remaining cornflour with water to make a paste, add to the soup and simmer until thickened. Garnish with spring onion.