West Lake Beef Soup for the week
- Yield 4 people
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
West Lake Beef Soup for the week sits in the Soups section of Regbie. The card serves 4 people. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- ½ pound flank steak, finely minced or ground beef
- 1 teaspoon Diamond Crystal kosher salt
- 2 teaspoons rice vinegar
- 1 teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
- 6 cups Instant Pot bone broth, or chicken stock
- ¼ pound fresh shiitake mushrooms, stemmed and thinly sliced
- ¼ cup arrowroot powder
- 3 large egg whites, lightly beaten
- 1 cup fresh cilantro, finely minced
- 3 scallions, thinly sliced
Method
Mix the beef, salt, vinegar, fish sauce, sesame oil, and ¼ teaspoon ground white pepper in a bowl. Stir well.
Raise the broth and mushrooms to a boil over a hot burner in a large saucepan. Lower the heat to maintain a gently bubble.
In a small bowl, whisk ¼ cup arrowroot powder with ¼ cup water to make a slurry.
Whisk the arrowroot slurry into the simmering broth to thicken it.
Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, turn off the heat. Taste the soup and season with salt and white pepper if needed.
In a slow, steady stream, pour in the beaten eggs whites from high above the pot, stirring as the whites hit the liquid. The whites will cook upon contact with the hot soup, forming ribbon-like tendrils.
Stir in the cilantro and scallions and stir well. Ladle the West Lake Beef Soup into bowls and serve while it is hot.
