Lamb and Cucumber Soup

• 8 ounces lamb steaks
• 1 tablespoon light soy sauce
• 1 tablespoon chinese rice wine
• 12 teaspoon sesame oil
• 1 cucumber, cut into a 3 inch piece
• 1 tablespoon rice wine vinegar
• 3 cups chicken stock
• salt and pepper

1. Trim off any excess fat from the lamb and discard.
2. Thinly slice the lamb into small pieces.
3. Put in a shallow dish and add the soy sauce, rice wine and sesame oil.
4. Set aside to marinate for 25-30 minutes.
5. Then discard the marinade.
6. Halve the Cucumber piece lengthwise then cut into thin slices Diagonally.
7. Bring the Chicken stock to a rolling boil in a wok.
8. Add the lamb slices and stir to seperate.
9. Bring back up to a boil then add the cucumber slices, vinegar and salt/pepper.
10. Bring to a boil again and serve immediately.

lamb steaks, soy sauce, chinese rice, sesame oil, cucumber, rice wine vinegar, chicken stock, salt

Taken from www.food.com/recipe/lamb-and-cucumber-soup-202317 (may not work)