Sup Daging Sapi Danau Barat

Instructions

1. Marinate the ground beef with Chinese rice wine (or sherry) and sesame oil for 10 minutes. While marinating, break up the ground beef into small pieces using a fork (or chopsticks) and stir well.
2. Mix the cornstarch with 3 tablespoons of water in a small bowl, stir well, and set aside.
3. Bring the chicken broth and 1 1/3 cups of water to a boil in a soup pot. Lower the heat to medium, then add the ground beef to the soup. Skim off any foam from the surface.
4. Add white pepper and salt, then thicken the soup with the cornstarch mixture. Stir the soup with a ladle until smooth, then turn off the heat.
5. Swirl the beaten eggs into the soup and immediately stir three times with chopsticks. Cover the pot with the lid for 2 minutes to allow the eggs to cook from the residual heat. Add the coriander leaves to the soup and stir to blend well. Dish out and serve immediately.