How to Make Chinese West Lake Beef Soup Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

½ pound beef, preferably sirloin, trimmed and chopped

1 tablespoon Shaoxing wine or dry sherry

3 tablespoons soy sauce

6 cups beef or chicken stock, preferably homemade 

1 teaspoon white pepper, or more to taste

2 tablespoons cornstarch

1 cup fresh or thawed frozen peas

2 egg whites, lightly beaten

1 cup chopped fresh cilantro leaves

Directions:

Mix the beef with the wine and 1 tablespoon of the soy sauce; set aside. Bring the stock to a boil in a large saucepan. Season with the remaining soy sauce and the white pepper. In a small bowl, combine 2 tablespoons of the stock with the cornstarch.

Add the peas and beef to the stock and cook, stirring occasionally, just until the peas are bright green and the beef loses its pinkness, about 2 minutes. Using a whisk or chopsticks, drizzle in the egg whites, stirring constantly.

Stir in the cornstarch mixture. When the soup thickens, remove it from the heat and stir in the cilantro. Serve immediately.