West Lake Beef Soup Recipe

Prepare beef

Place the ground beef in a medium bowl. Add the egg white, cornstarch, light soy sauce, Shaoxing wine, white pepper, and 1/2 tsp salt. Mix vigorously in one direction for 1–2 minutes until mixture becomes sticky and slightly tacky. Cover and refrigerate while you prepare the broth (30 minutes is fine, but 10 minutes will work).

Form meat

After marinating briefly, use wet hands to shape the meat into small, bite-sized meatballs (about 1 tablespoon each) or flatten into thin patties if preferred. Keep them refrigerated until ready to cook to hold shape.

Infuse stock

In a medium to large pot, add 1200 ml chicken stock (or water), sliced ginger, smashed white part of the scallion, and 1 tablespoon Shaoxing wine. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 6–8 minutes to infuse the aromatics.

Season broth

After simmering, strain out ginger and scallion if you want a clear broth (optional). Return the broth to the pot, bring to a gentle simmer, and season with 1 tsp salt and 1/2 tsp white pepper. Taste and adjust seasoning lightly; West Lake beef soup is delicate and slightly peppery.

Cook beef

Gently slide the prepared meatballs or patties into the simmering broth in a single layer, leaving space between them. Do not boil vigorously. Simmer gently for 5–7 minutes until the meat is cooked through (internal temperature ~70°C/160°F for beef; timing varies with size). Stir the pot gently once or twice to prevent sticking.

Prepare vegetables

While the beef cooks, separate bok choy leaves and rinse thoroughly. If using youtiao (Chinese cruller), slice diagonally into 3–4 cm pieces or prepare rice noodles per package instructions.

Add greens

When the beef is nearly cooked (after about 4–5 minutes), add bok choy to the pot and simmer for another 1–2 minutes until tender-crisp and bright green. If using youtiao or cooked noodles, add them at the same time so they warm through but do not disintegrate.

Finish aroma

Turn off heat. Stir in 1/2 teaspoon sesame oil for a rounded aroma and add the thinly sliced green scallions and most of the cilantro, reserving some for garnish.

Adjust and serve

Taste and adjust seasoning with light soy sauce and additional white pepper if desired (add sparingly). Ladle the soup into individual bowls, placing several meat pieces and greens per bowl. Garnish with remaining cilantro leaves and a light sprinkle of white pepper. Serve immediately, with extra soy on the side.