Chinese Beef Soup Recipes

> Chinese beef soups

Chinese beef soup recipes usually contain Chinese herbs and tougher beef cuts and slow cooked to perfection.

Chinese herbs used are usually those that complement beef to address certain bodily ailments. The recipes here feature goji berries, dried longan, dried tangerine peel. 


1. Soup with beef shin, goji berries and dried longan

This soup nourishes the blood and complexion. It is good for people with anaemia, suffer from fainting spells or dizziness.


  • 450g beef shin
  • 12g chinese wolfberry
  • 1 slice ginger
  • 12g dried longans
  • 1.5 litre water

Directions (for thermal cooker)

  1. Slice the beef shin thickly and parboil for 2 minutes
  2. Wash the chinese wolfberry, dried longan and ginger
  3. Pour the water into the inner pot of the thermal pot and bring to a boil
  4. Add all the ingredients and bring back to a boil
  5. Cook for 20 minutes
  6. Remove the inner pot from heat and place immediately into the outer pot
  7. Close the outer pot and seal tightly
  8. Let it cook for 3 hours or more
  9. Remove the inner pot and place back on heat for 15 minutes
  10. Add salt to taste before serving

2. Soup with beef shin, black dates and ginger

This soup nourishes the blood, build body strength and relieve fatigue.


  • 450g beef shin
  • 75g old ginger
  • 6 black dates
  • 8 red dates
  • 750ml water

Directions (for thermal cooker)

  1. Slice the beef shin thickly and parboil for 2 minutes
  2. Place the beef shin, black dates, red dates and ginger into the inner pot
  3. Add the water and bring to a boil
  4. Cook on gentle heat for 30 minutes
  5. Remove from heat and place into outer pot
  6. Close the outer pot and seal tightly
  7. Let it cook for 4 hours or more
  8. Remove the inner pot and place back on heat for 20 minutes
  9. Add salt to taste before serving

Crockpot is great for cooking beef soups with tough cuts. Slow cooking breaks down the tough tissue to release the flavour.

3. Beef soup with dried tangerine peel

This recipe uses beef shin, dried tangerine peel and Chinese yam.

Dried tangerine peel is known as 陈皮 (chenpi) in mandarin. It is basically the peel of the tangerine pickled and dried in the sun. It is salty, sweet and sour at the same time. It aids digestion and alleviates feelings of bloatedness and nausea. It may also relieve symptoms of morning sickness.

If you are feeling nauseous or bloated, you can steep 2 small pieces of dried tangerine peel in hot water and drink it like tea.

Chinese yam is usually used in conjunction with meats and other herbs to aid digestion, regulate body's sugar level and control inflammation of the uterus.


  • 250g beef shin
  • 5g dried Chinese yam (huai shan)
  • 3g dried tangerine peel
  • 2 slices ginger
  • 2 litre soup stock or water
  • 1 tbsp cooking wine
  • salt to taste

Directions (for slow cooker)

  1. Cut the beef shin into thick slices and parboil for 2 minutes
  2. Place all the ingredients into the slow cooker
  3. Bring everything to a boil
  4. Lower the heat and simmer for 2 hours
  5. Add the cooking wine and salt
  6. Serve

4. Beef soup recipe with huai shan, arrowroot, goji berries and red dates

This serve as a general tonic. With so many Chinese herbs in the soup, enough nutrients can be absorbed just by drinking the soup. If the beef is tough, discard it. The huai shan, arrowroot, goji berries and red dates can be eaten.

Allow ample time for simmering in the slow cooker.


  • 50g astragalus
  • 50g huai shan
  • 15g arrowroot
  • 25g goji berries
  • 50g red dates
  • 750g beef
  • 15g garlic
  • 3 slices of ginger
  • 1 chilli
  • 1 stalk of coriander
  • Pinch of salt
  • 10 cups of water

Directions (for slow cooker)

  1. Wash and slice the beef
  2. Parboil the beef
  3. Bring the water to a boil
  4. Add the beef, garlic, ginger, chilli
  5. Place all the ingredients into the slow cooker for 40 minutes
  6. Add salt and parsley
  7. Cover lid and cook for another 2-3 minutes

Tough beef cuts are not a problem for long simmering soup. One of the most favourite ways of cooking beef is in a thick stew. 

5. Beef stew recipe with beef shin and carrot

This beef stew recipe yields a melt-in-the-mouth softness for both the tough beef shin cut and root vegetable. Beef shin is great for stewing. It is a cut from the lower leg of the cow and is a relatively cheap cut. It can also be called the beef shank.

If the shin you bought came with a section of the leg bone, don't throw the bone away. Add it to the stew to enhance the flavour of the stew.


  • 200g carrot
  • 200g beef shin
  • 1 small section of ginger
  • 8 red dates
  • 1.5 litre water
  • Dash of cooking wine
  • Salt to taste


  1. Clean the beef shin and cut into strips
  2. Parboil the meat and the bone for 2 minutes
  3. Peel the carrots and cut into cubes
  4. Peel and wash the ginger
  5. Bring the water to a boil, add the beef shin, bone, carrot, red dates and ginger
  6. Bring back to a boil, lower the heat to a simmer
  7. Simmer for 1.5 hour
  8. Add salt to taste
  9. Remove the bone before serving

6. Beef soup with root vegetables

Beef goes very well with root vegetables like daikon radish, potatoes and carrot.

This soup is like the beef version of the comforting potato soup with pork, a soup I have whenever I am feeling tired and overworked or sick.

The vegetables refer to the trinity of cooking: potato, carrot and onion. It is universally recognised in both eastern and western cooking.

This recipe does not contain goji berries unlike the potato soup recipe mentioned above. Add them if you like.


  • 400g beef fillet
  • 1/2 potato
  • 1/2 carrot
  • 50g onion
  • 1 litre beef stock


  1. Peel the potato and carrot, cut into small cubes
  2. Chop the onion into small cubes
  3. Cut the beef into cubes and parboil for about 10 minutes
  4. Bring the beef stock to a boil in a deep pot
  5. Add the beef, potato, carrot and onion
  6. Lower heat and simmer for about 45 minutes
  7. Season with salt, pepper and sugar
  8. Serve

7.Borscht soup Hong Kong style

This last recipe below isn't really a Chinese soup although it is served quite widely in Chinese fusion cafes. It is the borscht soup. 

A visitor once asked me about 罗宋汤 (luo song tang), which is the Chinese name for borscht soup. This Russian soup is traditionally made with beetroot. But I know the visitor is asking me about the tomato-based version.

This tomato soup is sort of ubiquitous in many western cafes in Hong Kong. They are a staple in many Singapore cafes serving western food too. I guess it is not just Chinese cuisine that gets localized.


  • 250g beef fillet
  • 1 fresh tomato
  • 1/2 carrot
  • 1/2 onion
  • 2 tbsp ketchup or puree
  • 1/2 potato
  • 1 litre beef stock
  • Salt, pepper and sugar


  1. Cut the beef into pieces and parboil for about 2 minutes
  2. You might want to pound the beef fillet with the back of your knife to tenderize the beef slightly before slicing into pieces
  3. Peel the potato, carrot and onion, cut into bite-sized pieces
  4. Wash the tomato and cut into pieces
  5. Place the potato, carrot, and beef pieces in a pot
  6. Add the beef stock and simmer for an hour and 30 minutes or till everything is tender
  7. Add the onion, tomato and ketchup
  8. Cook for another 8 minutes
  9. Season with salt, pepper and sugar
  10. Serve

Finally, other beef cuts used in Chinese soups are beef brisketoxtail and ground beef

Happy Souping, Phoebe

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