West Lake Beef Soup – Chinese dishes

West Lake Beef Soup（西湖牛肉羹 – Xīhú niúròu gēng）

This soup is kind of Guangdong food and very healthy and good taste, I always like ordering this soup when having dinner outside. Also for Chinese we do not cook beef a lot so this is a very easy dish to cook with beef.

Please note that in this vedio, the Chief shows a very professional way to cook this dish so it requires many ingredients, but for our daily life we do not need to do such a complicated way, so you can mainly focus on the receipe that I provided below:

New words:

1. beef 牛肉（niúròu）

2. egg 鸡蛋 (jīdàn)

3. Soy sauce 酱油（Jiàngyóu）

4. cornstarch 淀粉 (diànfěn)

5. salt 盐 (yán)

6. sugar 糖 (táng)

7. green onion 葱 (cōng)

8. pepper 胡椒粉 (hújiāofěn)

9. chicken broth 鸡汤 (jītāng)

Instead of garnishing the soup with green onions, feel free to stir in fresh coriander leaves (cilantro) to taste, at the end of cooking if desired.

Serves 4 - 5

Ingredients:

1) 2/3 cup lean ground beef

2) Seasonings for Beef:

3) 1 tablespoon light soy sauce

4) 1 tablespoon cooking wine or dry sherry

5) 1 tablespoon water

6) a few drops sesame oil

7) 2 teaspoons cornstarch

Other:

1) 4 - 5 cups chicken stock

2) 1 teaspoon sugar

3) 1/4 teaspoon pepper, or to taste

4) Salt to taste

5) 1 1/2 tablespoons cornstarch mixed with 1/3 cup water (optional)

6) 2 eggs or egg whites, lightly beaten

7) 2 green onions, green parts only, washed, drained and cut into 1-inch pieces

Preparation:

In a medium bowl, add the seasonings to the ground beef, adding the cornstarch last (use your fingers to mix in the cornstarch). Marinate the ground beef for 15 minutes.

While the beef is marinating, bring the chicken stock or broth to a boil. Stir in the marinated ground beef, using chopsticks to break up any lumps. Add the sugar and pepper. Bring the soup back to a boil, turn down the heat, and simmer for a few minutes to allow the ground beef to cook. Taste and add extra salt if needed.

If desired, add the extra 1 1/2 tablespoons cornstarch mixed with water and stir to thicken.

Very slowly pour in the egg whites in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.

Garnish with green onion and serve.

Recipe in Chinese:

主料: 牛肉(肥瘦)450克

辅料: 淀粉(蚕豆)15克

调料: 芝麻1克 黄酒10克 盐4克 味精4克 胡椒粉1克 猪油（炼制）15克

烹饪方法(做法)

1.将牛肉横纹切薄片，加适量小苏打、生抽、清水和干淀粉，拌匀后腌约1小时左右即成；

2.腌牛肉片剁成麦粒状，放入沸水锅汆至五成熟，取出；

3.炒锅用中火烧热，下猪油，烹黄酒，加淡二汤1500毫升、精盐，胡椒粉、香油和牛肉粒，烧制；

4.待烧至微沸，用湿淀粉调稀贝芡；

5.将炒锅端离火口，将搅匀的鸡蛋液徐徐倒入锅中，边倒边顺一个方向搅成糊；

6.最后加味精、熟猪油推匀，盛入汤窝即成。

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