CHINESE BEEF TOMATO SOUP RECIPES

Steps:

• Boil Fresh Potato Noodles (4 ounce) for about 1-2 minutes, drain them and put them in a bowl.
• Boil Enoki Mushroom (1 ounce) for 1-2 minutes, drain them and add them to the bowl with the potato noodles.
• Boil the Beef (0.5 pound) and set aside.
• Dice the Tomato (3/4 cup) Add oil to a pan and saute the diced tomato on medium-high heat until it forms a soup.
• Add Piri Piri Chilli (to taste), Rice Vinegar (0.5 pound), Campbell's® Tomato Bisque (1/2 cup) and Campbell's Borsch Condensed Soup (1/3 cup), and bring to a simmer. Season with Salt (to taste) if needed.
• Stir well and add potato noodles and beef slices.
• Serve hot and enjoy!

Steps:

• "From: Anja Wolle Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Mix together the sherry, soy sauce, pepper and cornflour (cornstarch) in a bowl. Add the beef and turn until well coated. Heat the oil in a pan. Add the beef and stir-fry until it becomes brown. Add the stock and salt and bring to the boil. Add the tomato pieces. Cook for 5 minutes, reduce the heat and slowly pour in the beaten eggs, without stirring so that they resemble clouds floating on top of the soup. Garnish with the chopped spring onion (scallion) and serve immediately. EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet."