Serving
(click to enlarge)

Beef & Broccoli Soup
China

Serves:
Effort:
Sched:
DoAhead:  
6 soup  
**
3/4 hrs  
Most
A nice, easy to make and satisfying soup, but I don't guarantee it's ever been made in China. Big colorful cookbooks published in England seldom provide any background, often not even the authors' names. Anyway, I've corrected it back to the right kind of broccoli so all the ingredients are authentic.


8
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1
2
3
1
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7
5
1
2
6
1/4
tt
oz
---
cl

T
t
---
oz
oz
oz
oz
c
t
Beef, lean
-- Marinade
Garlic
Scallions
Soy Sauce
Sesame Oil
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Egg Noodles (1)
Chinese Broccoli
Leek
Baby Corn Cobs
Stock, Beef
Chili Powder (2)  
Salt
PREP   -   (40 min - 25 min work)
  1. Slice BEEF 1/4 inch thick and cut into narrow strips about 1-1/2 inches long. Bring some water to a boil over high heat and stir in the beef. When it's back to a boil strain out the beef and rinse it. This is to keep the soup clear.
  2. Crush GARLIC slice and chop fine. Chop SCALLIONS small. Mix together all Marinade items and massage into Beef. Set aside to marinate for 30 minutes or more, turning a couple of times.
  3. Bring plenty of water to a boil over high heat and stir in Noodles for about 30 seconds to 1 minute. Quench with cold running water, drain well and set aside. I generally make several knife cuts through the bunch to cut the noodles to a length easier to handle with a spoon (or you could provide chopsticks along with the spoons).
  4. Strip leaves and tender flower heads from BROCCOLI , tear into soup size fragments and set aside. Slice stems diagonally starting about 1/4 inch thick at the thick end and increasing to 1 inch at the thin end, keeping them separate from the leaves.
  5. Slice LEEK thin, Slice BABY CORN diagonally about 3/8 inch thick and mix with the Broccoli Stems.
RUN   -   (15 min)
  1. Bring Stock to a boil. Stir in Beef, including its marinade. Stir in Broccoli Stems Mix, bring to a boil and simmer for about 8 minutes, then add the Broccoli Leaves and simmer another 2 minutes.
  2. Turn the heat up high and stir in Noodles and Chili Powder. When back to boiling turn down to a simmer for about 3 minutes.
  3. Check Salt to taste (amount depends on saltiness of stock) and Serve hot.
NOTES:
  1. Noodles:   These will be fresh thin yellow Chinese "egg noodles" (which may have no egg, just yellow dye) found in the refrigerated section of Asian markets. If you need to use dried, take 3-1/2 ounces and soak them in warm water for about 20 minutes before the first scalding. For more details see my page Chinese Egg Noodles, Thin.
  2. Chili Powder:   Korean works well here. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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