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Taiwanese Beef and Noodle Soup

Soups and Congees

Taiwanese Beef and Noodle Soup
1/4 pound brisket of flank steak, slivered, blanched, and cooked
8 cups chicken or beef stock
½ teaspoon salt
1 Tablespoon thin soy sauce
1 cup raw noodles, boiled until almost al dente
1 Tablespoon cornstarch mixed with same amount of cold water

1. Heat stock, add the beef, salt, and soy sauce, then the noodles and simmer until they are almost soft.
2. Now add the stirred cornstarch mixture, stir one minute more, then serve.

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