See Also: Beef Dishes · Soups
Beef and Lettuce Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/2 pound lean beef steak, sliced very thin
1 tablespoon soy sauce
1/2 teaspoon sugar
1 teaspoon balsamic vinegar or lemon juice
1/4 teaspoon freshly ground peppercorns
1 tablespoon cornstarch
1 head leaf lettuce, cut into bite-sized strips
4 cups best quality beef stock
In a bowl, combine soy sauce, sugar, balsamic, pepper, and cornstarch with the thinly sliced beef. Marinate about 1 hour. Bring stock to a boil and then add the marinated beef gently. Simmer under the boiling point for 1 minute. Add the cut lettuce, remove from the heat, and serve immediately.
Recipe created 1994-07-11.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.