Chaoshan Beef Soup
Ingredients
- as needed (~10 yuan worth) + 2 (optional) Beef (ribeye cap / tenderloin / chuck flap / marbled beef) + beef meatballs (optional)
- 2 tbsp + 1 tbsp + 1 tbsp + a pinch + 2 tbsp Seasonings: celery (finely chopped) + scallion & cilantro (optional) + fish sauce + salt + fried garlic / garlic oil
Instructions
- Prepare the ingredients and seasonings. I'm using chuck flap beef. 1) Finely chopped celery is the essential soul garnish of this soup. 2) Scallion and cilantro can be added to taste (or omitted).
- ⚠️ Chop the celery very fine so it cooks quickly. 1) In a serving bowl, add: finely chopped celery + scallion & cilantro + fish sauce + salt + fried garlic / garlic oil. 2) The garlic oil is the soul of the whole soup. Set the bowl aside.
- 1) Bring a pot of water to a boil and add the beef meatballs (optional). 2) Once boiling, continue cooking for 8 minutes. 3) Add the beef slices and blanch for 15 seconds. 4) Remove both the meatballs and beef, and place them into the seasoned bowl.
- 1) Bring the broth back to a boil. 2) Once boiling, skim off any foam. 3) When the broth is rolling again, pour it directly into the beef bowl. 4) Wow—so fragrant! The finest ingredients often need the simplest cooking. Your delicious, savory beef soup is ready! 😋😋😋
- I make this soup for my kid 3–4 times a week. It's simple to prepare, and most importantly, the child loves it.
- As delicious as always.
