Beef And Watercress Soup
|Beef stock||3 1⁄2 Cup (56 tbs)|
|Watercress||16 Ounce (Two 8 Ounce Bunch)|
|Beef tenderloin||8 Ounce, thinly sliced|
|All purpose flour||1 1⁄2 Tablespoon|
|Light soy sauce||1 1⁄2 Tablespoon|
1 Wash and drain the watercress.
2 Chop the scallions.
3 Place the raw tenderloin in the freezer for 10 minutes, this will make it easier to slice it wafer thin.
4 Cut into fine strips and place in a bowl and sprinkle with 1 tsp salt and the flour; stir well.
5 In a pan, bring the stock to a boil.
6 Stir in the soy sauce.
7 Add the beef strips and the watercress.
8 Simmer gently for 1 minute.
9 Add in the scallion pieces and simmer for another minute.
10 Remove from the heat.
11 Ladle into individual soup bowls and serve.