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Westlake beef soup

Westlake beef soup is quite a famous soup in China. Outside of China, it is not as popular and well known as the perennial favorite: hot and sour soup.

Both are classic thickened soups.

The soup thickener most commonly used is cornstarch but it can be substituted with arrowroot powder.

To make the egg flowers, use a pair of chopsticks or fork to guide the beaten egg white into the soup.

Place the chopsticks or fork on the edge of the bowl and guide the egg white with the chopsticks or fork into the pot.

It is also good to remove the pot from the heat before adding the egg white to prevent overcooking.

Ingredients

225g beef fillet
2 egg white
950ml soup stock
1 tablespoon chopped spring onions
2 tablespoon of cornstarch mixture
White pepper to taste

Seasoning for beef

1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon cooking wine (optional)
1 tablespoon soy sauce

Directions

Clean the beef and cut into really thin strips (against the grain)
Marinate the beef with the seasoning and let it stand for about 15 minutes. Longer if you have more time
Bring soup stock to a boil, add beef. Stir to separate the beef strips
Bring to a boil again and stir in the cornstarch mixture
Remove from heat and drizzle the egg white into soup, stirring the soup gently
Add the pepper and sprinkle chopped spring onions just before serving

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