Name: Beef and egg soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram lean beef, such as rump, sirloin or scotch fillet, very thinly sliced; 1 tablespoon light soy sauce; 1 tablespoon peanut oil; 3 cup (750ml) beef or chicken stock; 3 eggs, lightly beaten (optional); 150 gram baby spinach, rinsed, drained; 2 cup (160g) beansprouts, trimmed

Beef and egg soup

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

400 gram lean beef, such as rump, sirloin or scotch fillet, very thinly sliced

1 tablespoon light soy sauce

1 tablespoon peanut oil

3 cup (750ml) beef or chicken stock

3 eggs, lightly beaten (optional)

150 gram baby spinach, rinsed, drained

2 cup (160g) beansprouts, trimmed

Method

1.Place beef and soy in a small bowl and toss to coat. Set aside.

2.In a wok or frying pan, heat oil on high. Stir-fry beef in batches 3 minutes, just until colour changes. Set aside.

3.In a large saucepan, bring stock and 3 cups water to boil. Stir in beaten eggs, if using. Add vegetables and beef and bring back to boil. Season to taste and serve.

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Ingredients

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