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
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.