West Lake Beef Soup (Xi Hu Niu Rou Geng)

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4 servings

Country of Origin

China (Hangzhou / Zhejiang Province)

Description

A famously elegant, velvety thick soup (or geng) named after the scenic West Lake. It combines microscopic, melt-in-your-mouth bits of minced beef and earthy shiitake mushrooms suspended flawlessly in an egg-white-thickened broth, finished with an explosion of fresh, bright cilantro.

Presentation & How It's Eaten

Served piping hot in a formal ceramic tureen. The soup has a unique, viscous, smooth texture that holds its heat incredibly well. It is spooned into small bowls and enjoyed slowly for its silky mouthfeel.

Ingredients

• 150g (5.3 oz) beef tenderloin or flank steak (finely minced by hand)

• 3 fresh shiitake mushrooms (finely minced)

• 1/2 cup canned bamboo shoots (finely minced)

• 1 large bunch fresh cilantro (finely chopped, approx. 1/2 cup)

• 2 large egg whites (well beaten until loose)

• 4 cups high-quality chicken broth or water

The Velvet Beef Marinade:

• 1/2 tsp light soy sauce

• 1/2 tsp Shaoxing rice wine

• 1/2 tsp cornstarch

• 1/2 tsp vegetable oil

The Geng Seasoning & Thickener:

• 3 tbsp cornstarch dissolved in 4 tbsp water (thick slurry)

• 1/2 tsp salt

• 1/2 tsp ground white pepper

• 1 tsp pure toasted sesame oil

Step-by-Step Directions

1. Mince and Marinate Beef: Chop the beef until it is almost a paste but still retains tiny granules. Combine it in a small bowl with the light soy sauce, Shaoxing wine, cornstarch, and oil. Let it sit for 10 minutes.

2. Blanch the Beef Granules: Bring a small pot of water to a boil. Drop the minced beef into the boiling water, quickly using a whisk or fork to break up any clumps so the meat separates into tiny individual grains. Cook for just 30 seconds until it turns grey, then drain immediately.

3. Simmer the Base: In a separate pot, bring the 4 cups of chicken broth to a boil. Add the finely minced shiitake mushrooms and bamboo shoots. Simmer over medium heat for 3 minutes.

4. Add Beef: Stir the blanched beef granules into the simmering broth. Season with salt and white pepper.

5. Thicken Thickly: Give your cornstarch slurry a thorough stir and pour it slowly into the pot while stirring constantly. Let the broth boil for 1 to 2 minutes. The soup must become noticeably thick and glossy to properly suspend the ingredients.

6. Swirl Egg Whites and Cilantro: Turn off the heat. Drizzle the beaten egg whites into the soup in a thin stream while stirring in circles to form beautiful, snowy white ribbons. Fold in the massive mound of fresh cilantro and sesame oil, and serve instantly.

Cooking Tips

• Why Pre-Blanching Beef is Non-Negotiable: Dropping raw minced beef straight into your soup broth will cause it to seize into huge, ugly brown clumps and release blood scum that ruins the silky aesthetics. Pre-blanching it while whisking guarantees delicate, separated meat grains and a clean, pristine soup base.

Nutrition Facts

(Estimated per serving)

• Calories: ~120 kcal

• Total Fat: 4.5g

• Saturated Fat: 1.2g

• Cholesterol: 25mg

• Sodium: ~540mg

• Total Carbohydrates: 8g

• Dietary Fiber: 1g

• Sugars: 0.5g

• Protein: 11g