Beef Sub Gum Soup
|Beef round||1⁄2 Pound, cut into small cubes|
|Cooking oil||1 Tablespoon|
|Canned chinese vegetables||20 Ounce (1 Can)|
|Canned beef broth||21 Ounce, condensed (2 Cans, 10 1/2 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Egg||1 , beaten|
1. In a large wok, brown beef in hot oil. Chop vegetables and add to the browned meat with remaining ingredients, except egg.
2. Bring soup to boiling, stirring to blend. Cover and simmer 40 minutes.
3. Remove soup from heat and slowly stir in the egg. Let stand until egg is set.