Beef & Radish Soup Recipe

Brown the beef

Heat a large heavy-bottom pot over medium-high heat. Add neutral oil. When shimmering, add beef cubes in a single layer (work in batches if needed) and sear until browned on all sides, about 4–6 minutes. Remove browned beef with a slotted spoon and set aside.

Sweat aromatics

Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring, until softened and translucent, 4–5 minutes. Add the minced garlic and sliced ginger and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze and simmer

Return the seared beef to the pot. Pour in the water or beef stock and scrape up any browned bits from the bottom. Add soy sauce, rice vinegar, black pepper, and 1 tsp of the kosher salt. Bring the pot to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 45 minutes to 1 hour, until beef is tender. Skim any foam or excess fat from the surface occasionally.

Prepare vegetables

While the beef is simmering, peel and slice the daikon into 1/2-inch half-moons and slice the carrot on the bias. Separate and thinly slice the white and green parts of the scallions.

Add radish and carrot

When the beef is nearly tender (about 30–40 minutes into simmering), add the prepared daikon and carrot to the pot. Continue simmering for another 15–20 minutes, until the radish is translucent and tender but not falling apart.

Add greens

Stir in baby bok choy or napa cabbage (if using) and the white parts of the scallions. Simmer 2–3 minutes more until greens are wilted and tender.

Taste the broth and adjust seasoning with remaining 1/2 tsp kosher salt (or more to taste), and additional soy sauce if desired. Stir in toasted sesame oil and, if using, chili flakes. Add the green parts of the scallions and cilantro just before serving.

Ladle the soup into bowls, making sure each portion has beef and radish. Serve with lime wedges on the side to squeeze over the soup if you want brightness. Serve hot.