Beef and egg soup recipe

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Photography: Richard Mortimer
Photography: Richard Mortimer
  • Cuisine: Modern Asian
  • Servings: Serves 4
  • Cooking Time: Less than 15 minutes
  • Course: Main

Ingredients

400g lean beef, such as rump, fillet, sirloin or scotch fillet, very thinly sliced
1 tablespoon light soy sauce
1 tablespoon peanut oil
3 cups (750ml) salt-reduced beef or chicken stock
3 eggs, lightly beaten (optional)
150g baby spinach, rinsed, drained
2 cups (160g) beansprouts, trimmed
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Preparation

Place beef and soy in a small bowl and toss to coat. Set aside.

Heat oil in a wok or frying pan on high. Stir-fry beef in batches for 3 minutes, just until colour changes. Set aside.

Bring stock and 3 cups water to boil in a large saucepan. Stir in beaten eggs, if using. Add vegetables and beef and bring back to boil. Season to taste and serve.

If you enjoyed this Beef and egg soup recipe then browse more Modern Asian recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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1. Harry's Singapore Chilli Crab   Sydney
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