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.
West Lake Beef Soup | 西湖牛肉羹
® This is a RAS signature Recipe©
♦Prep time:5 min ♦Cook time: 30 min ♦Yield: 6 servings.
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West Lake Beef Soup | 西湖牛肉羹
Description
Known in Mandarin as Xīhú Niúròu Gēng, West Lake Beef Soup is one of the most famous traditional dishes from Hangzhou, China. It is a silky, soothing, and light-bodied soup that is prized for its "velvet" texture and clean, sophisticated flavor. The hallmark of this soup is the finely minced beef, which is prepared so delicately that it almost "swims" in the soup alongside tiny ribbons of egg white and silken tofu. It is deeply savory yet incredibly refreshing, often served as a starter to open the palate or as a comforting light meal.(known in Mandarin as Xīhú Niúròu Gēng) is one of the most famous traditional dishes from Hangzhou, China. It is a silky, soothing, and light-bodied soup that is prized for its "velvet" texture and clean, sophisticated flavor.
Ingredients:
To Marinate the Beef:
Instructions
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Add the minced meat to a bowl along with all the ingredients to marinate the beef. Cover and refrigerate for 2-3 hours.
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Remove this from the fridge at least 20 minutes before you begin to cook
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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.
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Lower the heat to a simmer for 5 minutes.
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Now, add the marinated meat to the simmering stock, raise the heat a notch - and cook for another 10 minutes.
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Stir to break up any clustered lumps of meat that form. Add additional soup seasoning and lime leaves. Simmer again.
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You can add soft tofu, cut into cubes, about 10 minutes after the beef has been added... if using.
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Once the beef is cooked for about 20 minutes.
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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.
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Now, take a long wooden ladle and stir the soup in circular motions - in one direction to create a whirlpool effect.
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Then reduce the heat to a very gentle simmer, and pour in the lightly beaten egg whites in a circle over the soup.
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Stir again with the ladle, gently and slowly in one direction. The raw eggwhite will cook almost instantaneously as it spreads and feathers into ribbons. Don't cook too long. As soon as the eggs set. TURN OFF the heat.
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Now, for seasoning, add the optional rice wine or Black Vinegar(2 Tbsp) and White pepper powder(1/2 tsp) into the hot soup.
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Lastly, add the chopped fresh coriander and spring onion greens. Serve hot.
Note
- 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 a 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.
