A Beef Vegetable Soup Using Leftover Roast Beef

Name: A Beef Vegetable Soup Using Leftover Roast Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g filet of beef or 100 g leftover roast beef; 50 g chinese broccoli stems; 2 dried Chinese mushrooms; 1/2 stalk spring onion; 1500 ml soup stock; 5 tablespoons cornstarch (for thickening); 1 egg white; 1 teaspoon soy sauce; 2 teaspoons sugar; 2 tablespoons cooking wine; 1 dash pepper; 1 tablespoon cornstarch (for coating the beef fillet); 1 teaspoon salt

Servings: persons

100 g filet of beef or 100 g leftover roast beef
50 g chinese broccoli stems
2 dried Chinese mushrooms
1/2 stalk spring onion
1500 ml soup stock
5 tablespoons cornstarch (for thickening)
1 egg white
1 teaspoon soy sauce
2 teaspoons sugar
2 tablespoons cooking wine
1 dash pepper
1 tablespoon cornstarch (for coating the beef fillet)
1 teaspoon salt

1
Chop the beef into tiny tiny cubes.
2
Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well (skip this step if you are using leftover beef).
3
Chop the stems of the chinese kale into tiny cubes.
4
Soak the dried mushrooms to reconstitute and chop into tiny cubes.
5
Chop the spring onion finely.
6
Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms.
7
Bring to a boil quickly.
8
Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper.
9
Bring everything to a boil again.
10
Thicken the soup with the cornstarch mixture. Do not pour the entire mixture inches Add by the spoonful and stir constantly to mix well.
11
When the soup has thickened to a consistency you like, stop adding.
12
Beat the egg white well.
13
Remove the soup from the stove.
14
Drizzle the beaten egg white into the soup, give it a good swirl and serve.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g filet of beef or 100 g leftover roast beef, 50 g chinese broccoli stems, 2 dried Chinese mushrooms, 1/2 stalk spring onion, and more.

Yes, A Beef Vegetable Soup Using Leftover Roast Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!