4.6 from 39 votes
West Lake Beef Soup
This hearty West Lake Beef Soup recipe is easy to prepare with pantry ingredients. Dinner and comfort are ready in under 20 minutes. It's simply delicious and tastes much better than restaurant takeouts.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 174 kcal
Course:
Soup
Cuisine:
Chinese
Ingredients
- 6 oz (175 grams) ground beef
- 1/2 tablespoon Chinese rice wine or sherry
- 1/2 teaspoon sesame oil
- 2 1/2 tablespoons cornstarch
- 3 tablespoons water
- 14 oz (425 grams) store-bought chicken broth
- 1 1/3 cups water
- 3 dashes white pepper
- 1/2 teaspoon salt to taste
- 2 large eggs lightly beaten
- 1/2 cup coriander leaves (cilantro) coarsely chopped
Instructions
- Marinate the ground beef with Chinese rice wine (or sherry) and sesame oil for 10 minutes. While marinating, break up the ground beef into small pieces using a fork (or chopsticks) and stir well.
- Mix the cornstarch with 3 tablespoons of water in a small bowl, stir well, and set aside.
- Bring the chicken broth and 1 1/3 cups of water to a boil in a soup pot. Lower the heat to medium, then add the ground beef to the soup. Skim off any foam from the surface.
- Add white pepper and salt, then thicken the soup with the cornstarch mixture. Stir the soup with a ladle until smooth, then turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir three times with chopsticks. Cover the pot with the lid for 2 minutes to allow the eggs to cook from the residual heat. Add the coriander leaves to the soup and stir to blend well. Dish out and serve immediately.
Cup of Yum
Notes
- Tips:
- Thicken the soup with a mixture of cornstarch and water to create a silky and smooth texture. However, do not add too much cornstarch.
- Break the marinated ground beef into small pieces and cook it in the boiling chicken broth. Skim off the foam on the surface to remove the odd taste from the beef.
- Turn off the heat and cook the beaten egg with the remaining heat in the pot with the lid covered. Stir the beaten egg with chopsticks to form the silken threads.
- Add more chopped coriander leaves on top of the soup before serving which helps to add more fragrance.
Nutrition Information
Calories
174kcal
(9%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
724mg
(30%)
Potassium
175mg
(5%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
256IU
(5%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 174
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 724mg | 30% |
| Potassium | 175mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.