This ground beef soup recipe makes one of the most popular chinese thickened soups from a place called Westlake in China. Westlake is a beautiful place in China and one of the classic dishes from that region is the Westlake beef soup 西湖牛肉羹.
The finished product.
Westlake beef soup is a typical chinese thickened soup known as a 羹 (geng). The thickening agent is usually cornstarch powder or arrowroot powder.
Ingredients3 dried chinese mushrooms
100g ground beef
1 tbsp ground fresh ginger
1 tbsp cooking wine
1 egg
2 tbsp cooking oil
2 cups soup stock
2 tbsp cornstarch solution
Salt and pepper to taste
2 tbsp chopped parsley or coriander leaves
Directions
- Soak the dried chinese mushrooms in water (room temperature) for about 30 minutes or until the mushrooms are rehydrated
- Dice them finely
- Place the ground beef in a mixing bowl
- Add the salt, ground ginger and cooking wine and mix to marinate the ground beef well
- Separate the egg yolk from the egg white
- Add the yolk to the beef mixture and mix in
- Let the beef stand to marinate for about 10 minutes
- Heat up the cooking oil in a saucepan
- Add the diced mushrooms and fry gently for a while
- Add the ground beef and fry till the beef has turned brown and release some of the fat
- If you are concerned about the fat, remove some of the excess fat before adding the soup stock
- Bring the soup stock to a boil
- Add some salt to season. Taste the soup to make sure you have added enough
- Pour the cornstarch solution and stir to thicken the soup
- Once the beef soup has thickened, stream in the egg to create light ribbons of egg flowers
- Remove from the heat and garnish with the chopped parsley or coriander leaves and pepper
- Serve hot
Recipe link: Ground beef soup recipe from China
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