Egg Soup - cooking recipe

Ingredients

2 (10 oz.) cans chicken broth, diluted with water
1/2 lb. sirloin
2 tsp. cornstarch
1 tsp. soy sauce
2 eggs, slightly beaten
1/4 c. thin sliced green onion or Chinese parsley

Preparation

In a large saucepan, bring to a boil broth and water over medium heat.
Meanwhile, cut steak into thin strips.
Marinate about 10 minutes in water, cornstarch and soy sauce.
Drain.
Stir boiling broth to make it swirl; pour in beaten eggs.
Reduce heat. Cook 1 minute.
Spoon in beef strips.
Simmer about 3 minutes until meat is cooked.
Spoon hot soup in bowls.
Top with green onion or Chinese parsley.
Good with buttered bread or crackers.