Serves: 4
Total Calories: 207
1. Slice beef thin. Combine soy sauce and oil. Add to beef and toss. Let stand 30 minutes, turning meat occasionally.
2. Bring stock to a boil. Meanwhile cut lettuce in 2-inch sections.
3. Add lettuce to stock with salt and sugar and simmer, uncovered, until nearly done (about 10 minutes).
4. Add beef and simmer, uncovered, 3 to 4 minutes more.
VARIATION:
* For the Chinese lettuce, substitute either alone or in combination: celery, shredded Swiss chard or spinach leaves, cut in half or water cress, cut in 2-inch sections. Reduce cooking time in step 3 to about 2 or 3 minutes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Beef And Chinese Lettuce Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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