Cucumber And Meat Slice Soup
|Flank skirt steak||8 Ounce|
|Beef bones||3 Pound|
|Dry sherry||2 Tablespoon|
|Ginger root||2 Inch|
Slice flank steak into paper thin slices (it is easier to do this if, the meat is partially frozen).
Mix marinade ingredients together and add sliced steak.
Allow to marinate for 1 hour.
Wash soup bones and place in a pot or large pan with the cucumber, sliced 1/4-inch thick, and cover with 3 pints boiling water.
Bring back to the boil, reduce heat and simmer, covered, for 45 minutes, skimming when necessary.
Remove bones and add beef and marinade to the stock and simmer without boiling for 10 minutes.
Skim off fat, taste and adjust seasoning and serve immediately.