Ingredients Jump to Instructions ↓

  1. 350 g lean beef

  2. 1 liter fresh beef stock

  3. 1 cinnamon stick, broken

  4. 2 star anise

  5. 2 tbsp dark soy sauce

  6. 2 tbsp dry sherry

  7. 3 tbsp tomato puree

  8. 115 g water chestnuts, drained and sliced

  9. 175 g cooked white rice

  10. 1 tsp zested orange rind

  11. 6 tbsp orange juice salt and pepper strips of orange rind and 2 tbsp snipped chives to garnish

Instructions Jump to Ingredients ↑

  1. Carefully trim away any fat from the beef. Cut the beef into thin strips and then place into a large saucepan. Pour over the stock and add the cinnamon, star anise, soy sauce, sherry, tomato puree and water chestnuts. Bring to the boil, skimming away any surface scum with a flat ladle. Cover the pan and simmer gently for about 20 minutes or until the beef is tender. Skim the soup with a flat ladle to remove any scum again. Remove and discard the cinnamon and star anise. Blot the surface with absorbent kitchen paper to remove any fat. Stir in the rise, orange rind and juice. Season with salt and pepper to taste. Heat through for 2 to 3 minutes before ladling into warm bowls. Serve the soup garnished with strips of orange rind and snipped chives. “


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