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Beansprout and Beef Soup   HT  SP   35mins

Serves 4     Hot  Beef  Vegetables  Soup  Dairy Free  Eggless



225g/8oz Bean Sprouts, rinsed

225g/8oz Lean Beef

1 Onion, finely chopped

1 Garlic Clove, crushed

4 teasp Oil

3 tbsp Soy Sauce

1.1L/2pt Light Stock

Salt and Black Pepper




1. Cut the beef across the grain into very thin strips. Heat the oil in a saucepan, add the onion and crushed garlic and fry until transparent. Add the beef and fry over a high heat until well browned all over.


2. Add half the soy sauce and the bean sprouts, stir, and cook over a moderate heat for 5 minutes. 


3. Gradually pour in the stock and remaining soy sauce, stirring to release any sediment from bottom of the pan. Bring to boil, cover and simmer for 5 minutes. Taste and adjust seasoning, then pour into a warmed soup tureen and serve immediately.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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