Recipe: Japanese Cucumber and Beef Slice Soup

JAPANESE CUCUMBER AND BEEF SLICE SOUP

1/2 pound flank steak, sliced paper thin
1 tablespoon sherry
2 inches ginger root, minced
1/2 teaspoon sugar
1 tablespoon vegetable oil
salt and pepper
2 large cucumbers, sliced
8 cups beef broth
soy sauce (for serving)

With your fingers, work the sherry, ginger root, sugar, vegetable oil, salt, and pepper into the sliced flank steak. Marinate for 1 hour.

Place the cucumbers and the beef broth in a large soup kettle and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

Add the beef and marinade to the soup and simmer for 2 minutes more. Skim off any fat.

Serve immediately with soy sauce.

Servings: 8
Source: New York Times Bread and Soup Cookbook by Yvonne Young Tarr