Tomato Beef Soup — Tender, Savory, and Appetizing
番茄牛肉汤/嫩滑开胃 · pan chinese cuisine
4 · 4 reviewsA light Chinese home-style soup featuring thinly prepared beef tenderized with a starch marinade, simmered in a strained tomato broth. The beef stays tender and the broth is pleasantly sour and appetizing.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 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.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Chicken stock (gao tang) ↗
Simmer bones and aromatics slowly for a clear, savory base.
Steps
Combine the beef with ginger-scallion water, light soy sauce, oyster sauce, white pepper, and sweet potato starch. Mix well by hand and marinate for 15 minutes.
✅ Done when: The beef is evenly coated and has rested in the marinade for 15 minutes.
In a pot, saute onion and minced garlic until fragrant. Add peeled tomatoes with salt and cook until they break down. Add an appropriate amount of water and simmer for 2 minutes. Strain out the solids, then add the marinated beef and cook until the pieces float to the surface. Ladle into bowls and sprinkle with cilantro.
✅ Done when: The tomato base has broken down, the solids have been strained out, and the beef pieces have floated to the top of the broth.
- 3
Step 3
Serve — the beef is tender and silky, and the tangy soup whets the appetite.
✅ Done when: The soup is ladled into bowls and topped with cilantro, ready to serve.