Seaweed Soup

• 1/2 pound lean beef, preferably sirloin, sliced as thinly as possible
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 3 ounces miyuk (wakame) seaweed, broken into bits
• 2 tablespoons corn, grapeseed, or other neutral oil
• 2 scallions, cut into 2-inch lengths, plus chopped scallion for garnish
• Salt and black pepper to taste

1. Mix the beef with the garlic, soy sauce, and sesame oil and marinate for a few minutes.
2. Meanwhile, thoroughly wash the seaweed under cold running water.
3. Heat the oil in a large saucepan over medium-high heat.
4. Add the beef with its marinade and brown, about 2 minutes, then add the seaweed and cook, stirring, for another 2 minutes.
5. Add the scallions and 5 cups water to the saucepan and bring to a boil.
6. Lower the heat and simmer, partially covered, until the seaweed is soft, about 1 hour.
7. Season with salt and pepper, garnish with chopped scallion, and serve.
8. Cook through step 2, then cool.
9. Meanwhile, seed and thinly slice 1 cucumber and peel and thinly slice one 2-inch piece of daikon radish.
10. Add to the cooled soup, along with 6 ice cubes, and serve.

lean beef, garlic, soy sauce, sesame oil, corn, scallions, salt

Taken from www.epicurious.com/recipes/food/views/seaweed-soup-385890 (may not work)