West Lake Beef Soup | 西湖牛肉羹

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West Lake Beef Soup, or West Lake Minced Beef Soup, is a common soup from the Southeast Coast of China. The soup has a delicate, fresh, and savory flavor. It is often served as an appetizer. Quick and Simple to prepare with very few ingredients. This soup can be customized to taste. Watch the Video below.

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♦Prep time:5 min ♦Cook time: 30 min ♦Yield: 6 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Minced Beef		300 gms
Beef stock/bouillon cubes		2
Ginger, cut into thin slices		1 thumb-size knob
Egg whites		2
Cornflour (to be mixed with 5 Tbsp water to make a slurry)		3-4 Tbsp
Any soup seasoning of choice		To taste
Chinese rice wine (optional) or non-alcoholic meat marinade - see notes		1-2 Tbsp
White pepper to taste		1/2 tsp
Lime leaves		2
Fresh Coriander leaves, finely chopped		A large handful
Spring Onion Greens, finely chopped		A large handful
Soft Tofu, cut into cubes- optional		3/4 cup

To Marinate the Beef Mince:

Sesame oil		1/2 tsp
Corn flour (cornstarch)		1/2 tsp
Ginger, finely minced / ground		1/2 tsp
Garlic, finely minced/ground		1/2 tsp
White pepper powder		1/4 tsp
Salt		1/4 tsp
Water		3 Tbsp

Method:

1. Add the minced meat to a bowl along with all the ingredients ‘ To marinate the beef ‘. Cover and refrigerate for 2-3 hours.
2. Remove this from the fridge at least 20 minutes before you begin to cook
3. Add 5 cups of water(1 cup=240 ml) to a pot, along with the beef stock cubes and sliced ginger. Bring to a boil on high.
4. Lower heat to a simmer for 5 minutes.
5. Now, add the marinated meat to the simmering stock, raise the heat a notch – and cook for another 10 minutes.
6. Stir to break up any clustered lumps of meat that form. Add additional soup seasoning and lime leaves. Simmer again.
7. You can add soft tofu, cut into cubes about 10 minutes after the beef has been added… if using.
8. Once the beef is cooked for about 20 minutes.
9. Add the cornflour(3Tbsp) to a small bowl with water(5Tbsp) and stir well.  Add this ‘slurry’ to the simmering soup and stir through. Give it a brief minute to allow the soup to thicken up.
10. Now, take a long wooden ladle and stir the soup in circular motions – in one direction to create a whirlpool effect.
11. Then reduce the heat to a very gentle simmer, and pour in the lightly beaten egg whites in a circle over the soup.
12. Stir again with the ladle, gently and slowly in one direction. The raw eggwhite will cook almost instantaneously as they ‘spread and feather’ into ribbons. Don’t cook too long. As soon as the eggs set. TURN OFF the heat.
13. Now, for seasoning, add the optional rice wine or Black Vinegar(2 Tbsp) and White pepper powder(1/2 tsp) into the hot soup.
14. Lastly, add the chopped fresh coriander and spring onion greens. Serve hot.

 

West Lake Beef Soup | 西湖牛肉羹

 

Notes:

• Beef stock cubes may be switched with chicken stock cubes. You can also use homemade stock if you have it. The soup tastes best with good minced beef but may also be made with minced chicken thigh.
• To make non-alcoholic meat marinade, smash a small piece of ginger and 1/4 tsp Sichuan peppercorns together and steep in 3 Tbsp of hot water for 20 minutes. Strain and use.

Key Ingredients: Beef, Beef stock, Ginger, Garlic, Spring Onion Greens, Coriander, Lime leaves, Egg whites, Sesame Oil, Seasoning, Cornstarch, White Pepper, and Salt.

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