Name: Beef and Rice Soup Oriental
Ingredients: 8 to 12 ounces beef round steak, cubed; 1 tablespoon vegetable oil; 4 1/2 cups beef broth; 1 tablespoon soy sauce; 1/4 teaspoon ground black pepper; 1/2 cup uncooked rice; 1 14-ounce can chop suey vegetables; 1 egg, beaten

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef and Rice Soup Oriental

Time30 minutes

Ingredients

Directions

Brown the meat in oil over high heat.
Add the broth, soy sauce, and pepper.
Bring to a boil.
Lower the heat, cover, and simmer for 30 minutes.
Stir in the rice.
Replace the cover and simmer for 15 minutes, or until the rice is tender.
Rinse and drain the vegetables.
Add the vegetables to the meat.
Remove from heat and slowly stir in the beaten egg.

Nutrition, whole recipe (rough)

788Calories

38 gProtein

48 gFat

48 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Rice	1 cup cooked (158g) white	206
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Beef + peppertop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + ricetop 10% of all pairs

Smell alikemoderate

Cooked together2,265 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Pepper + ricetop 12% of all pairs

Smell alikemoderate

Cooked together8,379 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Sauce + ricetop 20% of all pairs

Smell alikelow

Cooked together2,396 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Beef + saucetop 24% of all pairs

Smell alikelow

Cooked together3,650 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef round steak: Provides the main meaty flavor and chewy, savory bite as it browns and simmers.
Beef broth: Forms the liquid base and carries the seasoning through the whole soup.
Rice: Absorbs liquid and softens as it simmers, thickening the soup and adding body.
Egg: Sets into soft, silky strands when stirred into the hot broth, adding richness.

The step that matters

Stirring in the beaten egg. Adding the egg off the heat and stirring slowly lets it cook into fine, silky strands. Adding it to a rolling boil or dumping it in at once can leave it in clumps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Beef and Rice Soup Oriental