Passion Fruit Sour Soup Beef
百香果酸汤牛肉 · pan chinese cuisine
The author shares that this dish came together on a whim after seeing it online, with all ingredients on hand, and found the process simpler and the result tastier than expected. Yellow or purple passion fruit both work; if you dislike the seeds, you can blend the pulp, but the author enjoys their popping-boba-like texture. The seasoning is calibrated as a soup; if you plan to use leftover broth as a noodle sauce, make it bolder. The author notes the broth is sour, spicy, and savory.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Massage the beef with salt, light soy sauce, five-spice powder, and water-starch slurry until evenly coated; marinate for 10 minutes ahead of time.
✅ Done when: The beef is evenly coated in the marinade after a 10-minute rest.
Heat oil in a pan and sizzle the minced garlic and bird's eye chilies until fragrant.
✅ Done when: The garlic and chilies are fragrant and sizzling.
Add the tomato and passion fruit and stir-fry until they release their juices.
✅ Done when: The tomato and passion fruit have broken down and released visible juices.
Add a splash of light soy sauce around the edge of the pan to bloom its aroma, pour in a bowl of water, and bring to a boil — the broth flavor is ready.
✅ Done when: The broth comes to a full boil.
Add the marinated beef, separate the slices with chopsticks, and wait for the beef to change color.
✅ Done when: The beef slices have turned from pink to opaque.
- 6
Step 6
Scatter the cilantro on top, taste for seasoning, and adjust with salt and chicken bouillon powder, then serve.
✅ Done when: The seasoning tastes balanced to your liking and the soup is ready to serve.
- 7
Step 7
The finished broth is sour, spicy, and savory; the author notes the beef was cut slightly thick this time, otherwise nearly perfect.
✅ Done when: The broth delivers a clearly sour, spicy, and savory flavor.
As a bonus idea, the author cooked rice noodles in the leftover broth mid-meal and found it delicious — even better than the meat (note: it needs extra salt added).
✅ Done when: The rice noodles are cooked through in the reheated leftover broth and seasoned to taste with added salt.