There’s something deeply comforting about a bowl of Chinese Beef and Tomato Soup Chinese — a classic that’s both humble and hearty. Growing up, this soup often made an appearance at our dinner table, especially on cool evenings when something warm and satisfying was in order.
The tender slices of beef, sweet-tangy tomatoes, and rich, savory broth come together to create a beautifully balanced dish that feels like a warm hug. What makes this soup truly special is its simplicity — it doesn’t rely on a long list of ingredients, but instead on the natural umami of beef, the brightness of tomatoes, and a few signature Chinese seasonings.
Whether you’re craving nostalgia or just looking to explore home-style Chinese comfort food, this soup is always a delicious choice.
How To Make Beef And Tomato Soup Chinese?
Recipe Time
Preparation: 15 minutes
Cooking: 45 minutes
Total Time: 1 hour
Course: Main Course or Starter
Cuisine: Chinese
Yield: Serves 4
Equipment Needed
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Stirring spoon
- Ladle
Ingredients
- 1/2 pound (225g) beef sirloin or flank steak, thinly sliced
- 2 medium ripe tomatoes, chopped
- 1 tablespoon tomato paste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 3 cups beef broth
- 1 cup water
- 1 tablespoon Shaoxing wine (optional)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 green onions, chopped
- Salt to taste
Instructions
Prepare The Beef
I always start by slicing the beef against the grain into thin strips. This keeps it tender. Then I marinate it with soy sauce, Shaoxing wine (when I have it on hand), white pepper, and a touch of cornstarch. I let it sit while I prep the other ingredients.
Sauté Aromatics And Tomatoes
I heat oil in a soup pot over medium heat, then sauté garlic, ginger, and white parts of the green onions until fragrant. I toss in the tomatoes and cook them down with a bit of sugar and tomato paste to enhance their sweetness and deepen the color.
Add The Broth And Simmer
Next, I pour in the beef broth and water, bringing it to a gentle boil. I let it simmer for 20–25 minutes so the tomatoes break down and create a beautiful broth.
Cook The Beef
Just before serving, I stir in the marinated beef and let it cook for about 5 minutes until tender. I add the cornstarch slurry to slightly thicken the soup, then adjust the salt and pepper to my taste.
Finish And Garnish
I remove the soup from heat and garnish it with the green parts of the onions. A dash of sesame oil is optional but adds a lovely aroma.
Nutrition Facts Of Beef And Tomato Soup Chinese
- Calories: 230
- Protein: 20 g
- Fat: 12 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Sodium: 750 mg
Serving Suggestions Of Beef And Tomato Soup Chinese
Over Rice
Sometimes, I pour this soup over steamed jasmine rice to make it a complete meal.
With Crusty Bread
For a fusion twist, I love dipping a warm slice of crusty sourdough into the broth.
With Veggies
I’ll sometimes toss in baby bok choy or spinach at the end for extra greens.
Tips And Variations Of Beef And Tomato Soup Chinese
Choose Tender Cuts
I use flank or sirloin for quick cooking, but brisket works great if you have more time to simmer.
Add Mushrooms
When I want a deeper umami flavor, I’ll add shiitake mushrooms to the simmering broth.
Go Egg Drop Style
Drizzle in a beaten egg while stirring the soup for a silky texture, similar to traditional Chinese egg drop soup.
Special Note
This soup has been a staple in my kitchen because it hits that rare sweet spot: it’s fast, flavorful, and deeply satisfying. It’s one of those recipes I keep coming back to, especially when I need something soul-warming and simple.
Conclusion
There’s something deeply comforting about a bowl of Chinese-style beef and tomato soup. The tender slices of beef, the sweet tang of ripe tomatoes, and the umami-rich broth come together in perfect harmony.
Whether I’m making it for a cozy family dinner or just need a nourishing bowl of warmth on a cold day, this soup never fails to satisfy. It’s simple, hearty, and full of flavor—proof that great taste doesn’t require complicated ingredients.
I hope you enjoy making this soup as much as I do. Let it bring warmth to your table, one spoonful at a time.
Beef And Tomato Soup Chinese
Equipment
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Stirring spoon
- Ladle
Ingredients
- 1/2 pound 225g beef sirloin or flank steak, thinly sliced
- 2 medium ripe tomatoes chopped
- 1 tablespoon tomato paste
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 3 cups beef broth
- 1 cup water
- 1 tablespoon Shaoxing wine optional
- 2 teaspoons cornstarch mixed with 2 tablespoons water slurry
- 2 tablespoons cooking oil
- 2 cloves garlic minced
- 1- inch piece of ginger sliced
- 2 green onions chopped
- Salt to taste
Instructions
Prepare The Beef
- I always start by slicing the beef against the grain into thin strips. This keeps it tender. Then I marinate it with soy sauce, Shaoxing wine (when I have it on hand), white pepper, and a touch of cornstarch. I let it sit while I prep the other ingredients.
Sauté Aromatics And Tomatoes
- I heat oil in a soup pot over medium heat, then sauté garlic, ginger, and white parts of the green onions until fragrant. I toss in the tomatoes and cook them down with a bit of sugar and tomato paste to enhance their sweetness and deepen the color.
Add The Broth And Simmer
- Next, I pour in the beef broth and water, bringing it to a gentle boil. I let it simmer for 20–25 minutes so the tomatoes break down and create a beautiful broth.
Cook The Beef
- Just before serving, I stir in the marinated beef and let it cook for about 5 minutes until tender. I add the cornstarch slurry to slightly thicken the soup, then adjust the salt and pepper to my taste.
Finish And Garnish
- I remove the soup from heat and garnish it with the green parts of the onions. A dash of sesame oil is optional but adds a lovely aroma.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.