West Lake Beef Soup
Light soy sauce - 2 teaspoons
Soft brown sugar - 1/2 teaspoon
Shao hsing rice wine - 1 tablespoon
Thick cornflour paste - 2 tablespoons
Sesame oil - a few drops
Stock - 1 pint (600 ml)
Whole egg - 1, lightly beaten
Shelled peas - 4 oz (100 g)
Salt and pepper - to taste
MSG (optional) - Dash
Spring onions - to garnish, finely chopped
1. To prepare the steak coarsely chop the steak, marinate in the soy sauce, sugar, wine, about 1 teaspoon cornflour paste and sesame oil for 5-6 minutes.
2. In a saucepan bring the stock to the boil, slowly pour in the beaten egg, stirring constantly.
3. Add the peas and bring back to the boil, then add the steak, and stir to separate the bits.
4. Thicken the soup with the remaining cornflour paste and adjust the seasonings
5. Serve with the garnish.