Serves: 4
Total Calories: 181

6 ounces boneless beef sirloin steaks or flank steak
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons water
2 eggs
1/2 teaspoon salt
4 cups beef broth
4 thin slices peeled ginger root
1/2 teaspoon salt
1 tablespoon , chopped green onion, (with top)

Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1/2 teaspoon cornstarch, 1/4 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 20 minutes.

Mix 2 tablespoons cornstarch and water. Beat eggs and 1/2 teaspoon salt.

Heat broth to boiling in 3-quart saucepan. Add gingerroot and 1/2 teaspoon salt boil 2 minutes. Add beef stir to separate pieces. Heat to boiling, stirring constantly. Stir in cornstarch mixture heat to a rolling boil over high heat, stirring constantly. (If broth is not heated to a rolling boil, egg will not form threads.)

Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads. Remove gingerroot sprinkle with green onion.

4 or 5 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 68

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef Egg Drop Soup
Beef and White Radish Soup
Chicken Broth
Egg Drop Soup
Hot-and-Sour Soup
Meatballs with Celery Cabbage Soup
Peanut Soup
Pork Dumpling Soup
Red Snapper and Celery Cabbage Soup
Shrimp-Tofu Ball Soup
Sichuan Vegetable Soup
Tomato Egg Drop Soup
Winter Melon Soup
Wonton Soup