Tomato Beef Soup Chinese
Equipment
- A deep pot or wok
- Sharp knife and cutting board
- Measuring spoons and cups
- Stirring spoon or ladle
Ingredients
- 1 tbsp vegetable or peanut oil
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 3 –4 medium tomatoes ~450 g, diced
- 2 cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce or soy sauce
- 1 tsp sugar adjust to taste
- 340 g 12 oz fatty beef, thinly sliced (hot-pot style)
- 200 g 7 oz enoki mushrooms, trimmed and separated (optional)
- ¼ tsp white pepper
- 2 green onions sliced (for garnish)
Instructions
Sauté Aromatics
- Heat the oil in the pot over medium heat. Add ginger and garlic; stir for about 30 seconds until fragrant.
Soften Tomatoes
- Add diced tomatoes. Cook and stir until they soften and release their juice—about 3 minutes.
Build The Broth
- Pour in chicken broth, tomato paste, oyster sauce, soy sauce, and sugar. Stir to combine and bring to a boil.
Cook Beef
- Add thinly sliced beef. Let it cook while skimming off any foam from the surface. Once broth clears and beef cooks through—about 3–4 minutes—move to the next step.
Add Mushrooms & Season
- Toss in enoki mushrooms, if using, and sprinkle in white pepper. Simmer briefly until mushrooms soften and flavors meld—about 2 minutes.
Garnish & Serve
- Finish with sliced green onions right before serving.
Notes
I always cook this soup in a single pot, because I value simplicity—and it intensifies the flavor. I skip blanching the beef separately; cooking it directly in the broth infuses richness and saves time, and with hot-pot style beef, it stays tender just right.