Beef And Vegetable Soup
|Rump steak||4 Ounce|
|Canned bamboo shoots||1 1⁄2 Ounce|
|Chinese mushrooms||2 Ounce|
|Canned water chestnuts||2 Ounce|
|Beef stock||1 1⁄2 Pint (3 3/4 Cup)|
Prepare the onion garnish as directed and drop the pieces into very cold, preferably iced, water until required.
Cut the rump steak into thin strips on the bias that is, almost across the grain.
Cut the tomato into 4 slices.
Thinly slice the bamboo shoots, mushrooms (stalks discarded) and water chestnuts.
Bring the stock to the boil.
Add the meat and cook for 4-5 minutes.
Add the vegetables and boil for 1 minute.
Add the seasonings and boil for a further minute.
Turn the soup into a tureen.
Shake the moisture from the 'flowers' and garnish the soup with them.