Serves: 4
Total Calories: 199

1/2 pound beef flank steak
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon vegetable oil
12 ounces white radishes (about 10 radishes)*
4 cups beef broth
1 teaspoon salt
4 thin slices peeled ginger root
2 tablespoons , chopped green onions, (with tops)

Trim fat from beef steak cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, cornstarch, 1/4 teaspoon salt, and the vegetable oil. Cover and refrigerate 20 minutes.

Cut radishes diagonally into 1/4-inch slices.

Heat broth to boiling in 3-quart saucepan. Add radishes, 1 teaspoon salt and the gingerroot. Heat to boiling cover and boil 10 minutes. Add beef stir to separate pieces. Heat to boiling boil uncovered 20 seconds or until beef is done. Remove gingerroot stir in chopped green onions.

4 to 6 servings

*A 10-ounce diakon can be substituted for white radishes. Cut daikon lengthwise into fourths. Cut each fourth crosswise into ¼-inch slices.

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: 199
Calories from Fat: 10

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