Spicy Beef Soup
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Instructions
Boil the beef in a pot of boiling water until tender. Remove from the stock and slice thinly. Tenderize the meat by pounding with the back of a knife. Rub with a little salt and deep-fry until dry. Shred the meat finely. Simmer 1 1/4 liters stock, add water if not enough stock. Heat wok with oil and gently fry ground spices, kaffir lime leaves, nutmeg, lemon grass and cloves until fragrant. Add these to the stock. Then add sliced scallions and vinegar. Serve hot.
