Lo Sang Beef Soup


  • 1 kg Beef
  • 1 Carrot
  • 1 Potato
  • 1 Brown Onion
  • 1 Tomato
  • 1/2 Cabbage
  • 1 tablespoon cooking wine / sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoon salt


  1. Cut the beef into 1/1/2″ pieces. Blanch the beef in boiling water; remove & drain. Transfer the beef into a deep pot; add 12 cups of water & bring to boil – turn heat low & cook for an hour or until the liquid is reduced to 3/4 its original amount.
  2. Cut carrot, potato, brown onion & tomato into 1/2 inch pieces; cut the cabbage into large square. Place all in the pot & cook for another 20 minutes over medium heat; add cooking wine (or sherry), light soy sauce & salt.

Cooking Time: 1.5 – 2 hours


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