West Lake Beef Soup (西湖牛肉羹)
West Lake Beef Soup, or 西湖牛肉羹, is a sumptuous and comforting dish that originates from the region around the beautiful West Lake in Hangzhou, China. The soup typically features thinly sliced beef and silky tofu in a rich, flavorful broth thickened to perfection. It's a dish that captures the essence of Chinese comfort food.
Ingredients
- 300 g beef sirloin thinly sliced
- 200 g soft tofu cut into small cubes
- 1.5 liters beef or chicken broth
- 2 tablespoons cornstarch dissolved in 4 tablespoons water
- 2 eggs beaten
- 1 small bunch of cilantro finely chopped
- 2 green onions finely chopped
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and white pepper to taste
Instructions
Prepare the Beef:
- Thinly slice the beef sirloin and marinate it with 1 tablespoon of light soy sauce for about 15 minutes.
Prepare the Tofu:
- Cut the soft tofu into small cubes and set aside.
Make the Broth:
- In a pot, bring the beef or chicken broth to a boil. Lower the heat to maintain a simmer.
Cook the Beef:
- Add the marinated beef slices to the simmering broth. Cook for 2-3 minutes or until they change color. Remove the beef slices and set aside.
Cook the Tofu:
- Gently add the tofu cubes to the simmering broth. Cook for another 2-3 minutes.
Thicken the Soup:
- Slowly stir in the cornstarch mixture to thicken the broth, stirring continuously to avoid lumps.
Add the Eggs:
- Slowly pour the beaten eggs into the soup while stirring to create delicate egg ribbons.
Season:
- Add the remaining tablespoon of light soy sauce, oyster sauce, and a teaspoon of sesame oil.
- Season with salt and white pepper to taste.
Add the Beef:
- Return the cooked beef slices to the soup and stir to combine.
Garnish and Serve:
- Garnish with chopped cilantro and green onions.
- Serve hot, straight from the stove.
