Saturday, May 11, 2013

West Lake Beef Soup

I was so excited to try this recipe. It was the first one I was making from Easy Chinese Recipes by Bin Yinn Low, but, unfortunately, I was very disappointed. As you can see by the picture below, it didn't look all that appetizing. It also basically had NO flavor to it whatsoever. I don't think I'd give this soup a try again-we threw most of it out, which is very rare for us



West Lake Beef Soup-adapted from Easy Chinese Recipes by Bin Yinn Low
Total Time: 25 Minutes
Serves 4

  • 1/2 pound ground beef
  • 1/2 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 can chicken broth
  • 1 1/2 cups water
  • 3 dashes white pepper
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/3 cup coarsely chopped cilantro
Marinate ground beef with rice vinegar and sesame oil for about 10 minutes. Break up ground beef into smaller pieces once marinated. Meanwhile, mix the cornstarch with the 3 tablespoons water, until smooth, set aside.

In a large pot, bring the chicken broth and 1 1/2 cups water to a boil. Lower the heat to medium and add the ground beef into the soup. Skim the fat off the surface as necessary.

Stir in the white pepper, salt and cornstarch mixture and turn off the heat. Add in the beaten eggs and immediately stir. Cover pot for 2 minutes. Add the cilantro and serve immediately.
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