West Lake Beef Soup
A gently thickened Zhejiang soup with minced beef, mushrooms, delicate egg-white ribbons and fresh coriander.
Jump to recipe ↓
40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is required; lower the heat before adding egg white so it forms fine ribbons instead of curds.
Method
Mix the ground beef with the measured Shaoxing wine, soy sauce and part of the measured cornstarch until no dry starch remains.
Reserve a small portion of the measured water for the cornstarch slurry and bring the rest to a boil in a saucepan. Add the ginger and mushrooms, reduce the heat and cook for 5 minutes.
5 min
Add the beef in small loose pieces while stirring. Cook for 3 to 4 minutes, breaking up any clumps, until the beef is browned with no pink remaining. Skim away any foam.
3–4 min
Stir the remaining measured cornstarch into the reserved water until smooth. Pour the slurry into the soup in a thin stream while stirring and cook for 1 to 2 minutes, until the broth lightly coats a spoon.
1–2 min
Reduce the heat so the soup barely moves. Stir in one direction and slowly drizzle in the egg white. Leave it undisturbed for 20 seconds, then stir gently until the white forms fine set ribbons.
20 sec
Add the measured salt, white pepper and sesame oil. Stir in the spring onion whites and most of the coriander, then serve with the remaining coriander scattered on top.
How to tell it's done
The broth should be silky and only lightly thickened, with loose beef pieces and fine egg-white ribbons rather than a dense gravy.
Getting it right
Tip
Pour the egg white only after the thickened soup has stopped boiling vigorously; strong bubbling breaks the ribbons into small curds.
What to serve it with
Serve hot as a light main course or as the soup component of a shared Chinese meal.
Common mistakes
- The egg white turns into coarse curds instead of fine ribbons.
- Lower the heat until the soup barely moves, stir in one direction, and drizzle the white slowly. Boiling soup breaks the ribbons apart.
Substitutions
- Ground Beef — Ground Chicken may be used for a lighter soup, but it changes the traditional beef character of the dish.
- Button Mushrooms — Mushroom may be used when button mushrooms are unavailable; chop it finely so the soup keeps an even texture.
Storing and reheating
Refrigerate West Lake beef soup in a covered container for up to 2 days. Reheat gently until hot, stirring carefully; freezing is not recommended because the egg ribbons lose texture.
More Chinese recipes to cook
Henan Lamb Stewed Noodles
Henan Lamb Stewed Noodles combine hand-stretched wheat noodles, tender lamb and leafy greens in a gently spiced lamb broth.
Hubei Lotus Root and Pork Rib Soup
A clear, gently simmered Hubei soup with tender pork ribs, lotus root and ginger.
Xinjiang Big Plate Chicken
Xinjiang Big Plate Chicken combines tender chicken, potatoes and peppers in a warmly spiced soy-based stew served with wide wheat noodles.
Xinjiang Cumin Lamb
A dry Xinjiang-style lamb stir-fry seasoned generously with toasted cumin, onion, chillies and sesame.
Yangzhou Fried Rice
A classic Jiangsu fried rice with separate grains, egg, prawns, ham and finely diced vegetables.
Zhejiang Longjing Shrimp
Zhejiang Longjing Shrimp pairs tender prawns with a delicate Longjing tea infusion and young tea leaves in a pale, lightly glossy stir-fry.