“This recipe comes from a cookbook compiled by the students at Madison Middle School. Credit for this one goes to C. Wong.”
READY IN:
22mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 12 lb beef, cut into small cubes
  • 1 tablespoon cooking oil
  • 1 (10 ounce) can Chinese vegetables, drained
  • 2 (10 ounce) cans condensed beef broth or 2 (10 ounce) cans bouillon
  • 2 cups water
  • 14 cup uncooked rice
  • 2 tablespoons soy sauce
  • 14 teaspoon msg (optional)
  • 12 teaspoon pepper
  • 1 egg, beaten

Directions

  1. In a wok, brown beef in hot oil. Chop vegetables; add to browned meat, along with other ingredients, except egg. Bring soup to a boil, stir, cover and simmer for 10 minutes. Remove soup from heat and slowly stir in egg. Let stand until egg is set.

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