With your fingers, work the sherry, ginger root, sugar, vegetable oil, salt, and pepper into the sliced flank steak. Marinate for 1 hour.
Place the cucumbers and the beef broth in a large soup kettle and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Add the beef and marinade to the soup and simmer for 2 minutes more. Skim off any fat. Serve immediately with soy sauce.
From: The New York Times Bread and Soup Cookbook by Yvonne Young Tarr
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