5 oz lean boneless beef
2 1/2 cups high stock
Salt to taste
1 oz cellophane noodles, cut into 4 inch long, soaked in cold water until soft
5 tsp rice wine
1 1/2 tbsp vinegar
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
2 tsp fresh coriander (or cilantro), chopped
1 small carrot, about 3 1/2 oz
1 tbsp chili oil
2 tbsp vegetable oil
1/4 MSG

Hot & Sour Beef Soup

1. Wash the beef and cut into slivers. Mix with 1/2 tsp of the salt, 2 tsp of the rice wine, and 1 tbsp of the corn starch. Wash and peel the carrot and cut into slivers.
2. Heat the oil in a wok until the oil surface ripples. Add the carrot slivers and stir-fry briefly.
3. Add the stock, cellophane noodles, 1/2 tsp of the salt, and bring to a boil.
4. Also add the beef slivers, 1 tbsp rice wine, vinegar, MSG, the remaining cornstarch-water mixture, and coriander.
5. Return to the boil and pour into a tureen. Sprinkle with the chili oil and serve.