Stir-Fried Beef Soup
This has been a beef heavy week. It all started with my foray into Flatiron Steak, which turned out to be a delicious dish. I had about a pound of leftover steak, so I decided to make a light soup out of what we had leftover. Incredibly easy and quick to make, I really enjoyed the the Chinese take-out feel of this soup.
- 1 lb. flank steak, cut into thin 2″ strips
- 8 oz. sliced fresh crimini mushrooms
- 1 chopped leek, white and tender green parts
- 1 onion, thinly sliced
- 4 cloves of garlic, minced
- 2 sliced carrots
- 2 Tbsp vegetable oil
- 6 cups of good quality chicken broth
- 1 cup chopped fresh spinach
- 2 Tbsp cornstarch
- 3 Tbsp cold water
- 1 egg, lightly beaten
- red pepper flakes
- sea salt and freshly ground pepper
In a large saucepan or heavy dutch oven, stir-fry the beef along with the onions, leeks, carrots, and mushrooms until the beef is cooked and vegetables slightly tender. Add the chicken broth, chili pepper flakes, salt, and pepper and bring the soup to a boil.
Combine the cornstarch and the water to make a thin paste; stir into the soup. Return the soup to a boil, and adjust seasoning to taste
Boil for one minute, and quickly stir in the egg. Add more pepper, salt or red pepper flakes to taste, and serve immediately.