West Lake beef soup

Method

1. 1

   Step 1

   Mix the beef with the soy sauce (opens in a new tab), wine, 1 tsp cornstarch (opens in a new tab) and sesame oil (opens in a new tab) and leave for 10 minutes.

   • 10 min

   Food safety: Wash hands and surfaces after handling raw beef.

2. 2

   Step 2

   Bring the stock to the boil with the ginger and mushrooms and simmer for 3 minutes. Add the tofu, salt and white pepper (opens in a new tab).

   • 5 min
   • medium heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Add the beef, stirring to break it into fine pieces, and simmer for 1–2 minutes until no longer pink. Skim any foam.

   • 2 min
   • medium heat

   Food safety: Cook until the beef is no longer pink.

4. 4

   Step 4

   Stir the cornstarch (opens in a new tab) slurry and pour it in, stirring, until the soup turns glossy and lightly thick. Turn off the heat and drizzle in the egg whites (opens in a new tab) in a thin stream while stirring gently so they form white ribbons. Stir in the coriander and serve.

   • 3 min
   • medium heat

   Food safety: Return briefly to a simmer if the egg white is not fully set.