Beef, Egg White Soup Recipe

Prepare beef

Trim any excess fat from the beef and slice across the grain into very thin strips (about 1/8-inch). If slightly frozen it will be easier to slice thinly. Set aside on a plate.

In a 4- to 5-quart pot, combine beef broth and water. Add sliced ginger, smashed garlic, and the white parts of 2 scallions. Bring to a gentle simmer over medium heat.

Once simmering, add soy sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning, keeping in mind the egg whites will mellow flavor slightly. Simmer gently for 8 minutes to infuse aromatics.

While the broth simmers, rinse and prepare the vegetables: slice mushrooms, julienne carrot, and halve bok choy lengthwise. Thinly slice the green parts of scallions for garnish.

After the broth has simmered 8 minutes, add mushrooms, carrot, and bok choy to the pot. Continue simmering until vegetables are tender-crisp, about 3–4 minutes.

In a small bowl, whisk the 4 egg whites with 2 tablespoons cold water until slightly frothy. If you prefer a slightly thicker silky ribbon, dissolve 1 teaspoon cornstarch in the water before adding to the whites and whisk until smooth.

With the broth at a gentle simmer (not a rolling boil), slowly pour the egg white mixture in a thin steady stream into the pot while stirring the broth gently in one direction with a fork or chopstick. This creates thin, ribbon-like strands. If you want slightly chunkier pieces, stop stirring after pouring and allow the whites to set for 10–15 seconds before stirring gently to break into pieces.

Reduce heat to low and let the soup sit for 1 minute to finish setting the egg whites. Do not boil after adding egg whites or they will become tough.

Add the thinly sliced beef to the hot soup. Gently stir once; the residual heat will poach the thin beef slices in 1–2 minutes. Cook only until beef is just opaque to keep it tender.

Ladle the soup into bowls, making sure each bowl gets egg ribbons, a few slices of beef, and vegetables. Garnish with sliced green scallions, cilantro leaves, and a sprinkle of toasted sesame seeds if using.

Serve immediately with extra soy sauce or chili oil on the side. Leftovers can be refrigerated up to 2 days; reheat gently without boiling.