Photograph of the finished West Lake beef soup (xi hu niu rou geng)

China · Canh thịt bò Tây Hồ

West Lake beef soup (xi hu niu rou geng)

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Mushrooms Mushrooms 5.6 oz
  • Photograph of Chicken broth Chicken broth 6 cups
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Cornstarch Cornstarch 1.1 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Sesame oil Sesame oil 2 ½ tsp
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅓ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Finely mince the beef, marinate it with Shaoxing wine and pepper for 10 minutes, then blanch it in boiling water until tender.
  2. 2 Bring chicken broth to a boil with shredded ginger, then add diced mushrooms and cook for 5 minutes.
  3. 3 Add the blanched beef, skim off the foam to make the broth clear.
  4. 4 Mix cornstarch with water, stir well for 2 minutes until the soup is smooth and thick.
  5. 5 Pour the beaten egg whites into a light, fluffy batter, season with salt, then sprinkle with cilantro and drizzle with sesame oil.

With an appliance

  • Microwave 29 min

    Substitute step 2: Stir the broth with ginger and mushrooms in a deep bowl at 800 W for 4 minutes; reduce by about 1 minute and don't worry about it overflowing, the mushrooms will be evenly softened. Add the beef and egg whites later to maintain the marbled appearance of the broth.

Start cooking