Thank you, Marie.

Jules,
I use tenderloin. As long as the beef is well tenderized, cheap cut can have lovely tastes too.

Waffle,
It is 蛋滑牛肉!

Hi Elaine,

I tried it and it tastes very good. The side dishes you recommend are perfect. It’s however not easy. On my first attempt the pan was too hot when pouring the egg in. And it was really a challenge to get the soup ready at the exact same time so the bok choy is not overcooked.

But I liked it so much that I’ll try again. The next time I know what I’ll have to watch out for.

Thank’s a lot!

Andreas,
Nice catch as always. Thank you. Since there are lots of protein in this one, I would suggest making a leafy vegetable soup for example bok choy soup or other ones. Then match vegetable salad, fried peanuts or smashed cucumber as side dishes. Yes, smashed cucumber is a brilliant idea for this one for me.

I think in the first point of the Cooks Notes it should read “make” instead of “mare”. I really like this recipe when reading it, but I’m not quite sure how to make a meal out of it. Could you give me a hint on suitable side dishes and a soup that would be fitting its taste?

Regarding the beef, you mention, that it should be cut thinly. Is it Ok to put it in the freezer for a while to achieve this or do you have another method?