Beef Soup with Rice
Strips of tender lean beef are combined with crisp water chestnuts and cooked rice in a tasty beef broth with a tang of orange.
Preparation time: 25 minutes
Cooking time: 25 minutes
350 g/12 oz lean beef (such as rump or sirloin)
1 litre/1 ¾ pints/1 quart beef stock
1 cinnamon stick, broken
2 star anise
2 tbsp dark soy sauce
2 tbsp dry sherry
3 tbsp tomato puree (paste)
115 g/4 oz can water chestnuts, drained and sliced
175 g/6 oz/3 cups cooked white rice
1 tsp zested orange rind
6 tbsp orange juice
salt and pepper
strips of orange rind
2 tbsp chives, snipped
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 (paste) 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.
Skim the soup with a flat ladle to remove any more scum. Remove and discard the cinnamon and star anise and blot the surface with absorbent kitchen paper to remove any fat.
Stir in the rice, orange rind and juice. Check the seasoning. Heat through for 2-3 minutes before ladling into warm bowls. Serve garnished with strips of orange rind and snipped chives.
Omit the rice for a lighter soup that is an ideal starter for an Oriental meal of many courses. For a more substantial soup that would be a meal in its own right, add diced vegetables such as carrot, (bell) pepper, sweetcorn or courgette (zucchini).