I recently bought the Nom Nom Paleo cookbook, which came out in January. I highly recommend you get on Amazon and get yourself this cookbook! It is well worth the money.
½ pound flank steak, finely minced
1 teaspoon kosher salt
2 teaspoons rice wine vinegar
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon ground white pepper
6-8 cups bone broth (see bone broth recipe) or chicken stock
¼ pound fresh shiitake mushrooms, stemmed and thinly sliced
3 large egg whites, lightly beaten
1 cup packed fresh cilantro, finely minced
3-6 scallions, thinly sliced
2.) Bring the broth and mushrooms to a boil over high heat in a saucepan. Lower the heat to maintain a simmer, and add the arrowroot slurry to thicken the soup, stirring well to incorporate.
3.) Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, about 30 seconds, turn off the heat. Season the soup with salt and white pepper to taste.
4.) In a slow, steady stream, pour in egg white from high above the pot, stirring as the whites hit the liquid. The whites will cook upon contact with the hot soup, forming ribbon-like tendrils.
5.) Mix in the cilantro and scallion. Ladle into bowls and serve immediately.
- Slow Cooker Cabbage and Pork
- Pressure Cooker Bone Broth