Sour Soup Fatty Beef Slices
超下饭的酸汤肥牛 · pan chinese cuisine
The author writes that the eternal daily question is what to eat for dinner. Finding leftover hot pot fatty beef and tomatoes in the fridge, they decided to make this sour soup beef. The author notes: if you want it more sour, add a little rice vinegar; adjust the chilies to your own preference.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 154.5(Main ingredients only; seasoning not counted)
- Protein (g)
- 15.3(Main ingredients only; seasoning not counted)
- Fat (g)
- 8.7(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 41.8(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
10.58 oz
1.0 handful
tomato番茄
3.0 piece
yellow pickled chili peppers黄泡椒
1.0 piece
1.0 piece
as needed
scallion葱花
1.0 stalk
2.0 slice
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- 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
Prep all the aromatics first: finely chop the pickled peppers, and slice the green chilies and bird's eye chilies into rings. Then bring water to a boil. Briefly blanch the tomatoes to loosen the skins, peel them, and cut into chunks. Blanch the enoki mushrooms, then blanch the fatty beef slices with ginger slices and cooking wine, removing them once they change color.
✅ Done when: The beef slices have just turned from pink to brown or gray and the tomato skins slip off easily.
Heat oil in a wok, then add the ginger, garlic, and pickled peppers and stir-fry until fragrant.
✅ Done when: The aromatics are sizzling and release a strong, fragrant aroma.
Add the chopped tomatoes and stir-fry until they release their juices. Pour in about 500 ml of water, bring to a boil over high heat, then season to taste with salt, light soy sauce, oyster sauce, and cooking wine.
✅ Done when: The tomatoes have broken down into a saucy pulp and the broth is at a rolling boil.
Add the blanched enoki mushrooms and fatty beef slices and bring the soup back to a boil.
✅ Done when: The soup is bubbling steadily with the beef and mushrooms heated through.
Once boiling, pour everything into a large bowl (this makes a generous amount — the author used a hot pot because it wouldn't fit in a bowl). Scatter the green chili rings, bird's eye chilies, white sesame seeds, and chopped scallions on top, then pour hot oil over them to release their aroma.
✅ Done when: The toppings sizzle immediately when the hot oil hits them.
- 6
Step 6
Next, take photos of the finished dish.
✅ Done when: The dish is plated and looking its best for the camera.
- 7
Step 7
More photo time.
✅ Done when: The shots are captured while the dish is still hot and glossy.
- 8
Step 8
The whole pot of soup gets eaten up — the author says the pot barely survived.
✅ Done when: The pot is empty, a sign the meal was a hit.