Recipe: West Lake Beef Soup
Author: Sharon Lee
Recipe type: Soup
- 1 block of silken (or soft) tofu
- 2 eggs
- ½ lb of beef (round eye cut)
- ⅔ cup of chopped cilantro
- ¼ cup chopped green onions
- 1 tsp baking soda
- 2 tbsp corn starch
- 8 cups of water
- 2 tsp rice wine
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp of sesame oil
- ½ tsp sugar
- 2 tsp salt
- ½ tsp grounded white pepper powder
- ¼ tsp mushroom bouillon granules
- Rinse and cut the beef* to short thin strips - about ⅛ inch thin and 1 inch long. Mix beef and baking soda in a bowl. Let sit for 20 minutes to tenderize.
- Cut the tofu to small cubes and set aside. In a small bowl, mix the cornstarch with 2 tbsp of cold water and set aside. In another bowl, beat the eggs and set aside.
- When the beef is tenderized, rinse the meat thoroughly with cold water. Lightly squeeze the meat and drain liquid. Add beef seasonings to meat and mix well. Marinate for 15 minutes.
- Boil 8 cups of water in a soup pot. When the water boils, lower the heat to Medium and add beef. Cook for 2 minutes while stirring lose the meat to prevent clumping.
- Add tofu, cilantro, and green onions to the soup. Stir. Add in the soup seasoning and stir.
- Pour the beaten eggs very slowly into the soup. Continuously stir the soup while pouring to create the egg drop.
- Pour cornstarch mixture to the soup. Stir. Turn off heat and serve**.
*Cut the beef against the meat grain to break the meat fiber. **Add more white pepper powder to the soup as desired for a more peppery taste.