Beef Water Chestnut and Rice Soup
|Lean beef||12 Ounce (350 Gram, Such As Rump Or Sirloin)|
|Beef stock||1 3⁄4 Pint (Fresh, 1 Liter, 1 Quart)|
|Cinnamon stick||1 , broken|
|Dark soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Tomato puree||3 Tablespoon (Tomato Paste)|
|Canned water chestnuts||4 Ounce, drained and sliced (115 Gram)|
|Cooked white rice||6 Ounce (175 Gram, 3 Cups)|
|Orange rind||1 Teaspoon, zested|
|Orange juice||6 Tablespoon|
|Orange rind strip||1 Tablespoon (For Garnish)|
|Chives||2 Tablespoon, snipped (For Garnish)|
1. Carefully trim away any fat from the beef Cut the beef into thin strips and then place into a large saucepan.
2. Pour over the stock and add the cinnamon, star anise, soy sauce, sherry, tomato puree (paste) and water chestnuts. Bring to the boil, skimming away any surface scum with a flat ladle. Cover the pan and simmer gently for about 20 minutes or until the beef is tender.
3. Skim the soup with a flat ladle to remove any scum again. Remove and discard the cinnamon and star anise. Blot the surface with absorbent kitchen paper to remove any fat.
4. Stir in the rice, orange rind and juice. Season with salt and pepper to taste. Heat through for 2-3 minutes before ladling into warm bowls. Serve the soup garnished with strips of orange rind and snipped chives.