Gallery
Tangy Beef Soup
This delightful tangy beef soup blends rich savory beef with the bright snap of pickled chili and fresh cilantro creating a perfect balance of flavors. The tender slices of beef are accompanied by crunchy fried garlic adding texture while the mild crunch of cracked white pepper brings out the dish’s unique character. It is a […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Tangy Beef Soup
| Ingredient | Amount |
|---|---|
| beef shank, sliced | several slices |
| celery, minced | 2 as needed |
| pickled chili | 1 as needed |
| crispy fried garlic | about 3 |
| cracked white pepper | 1–2 |
| salt | about 2 |
| cilantro | 1 as needed |
- beef shank, slicedseveral slices
- celery, minced2 as needed
- pickled chili1 as needed
- crispy fried garlicabout 3
- cracked white pepper1–2
- saltabout 2
- cilantro1 as needed
Cooking StepsHow to cook Tangy Beef Soup step by step
-
Step 1Cook beef shank in a pressure cooker ahead of time, refrigerate, then slice thinly. Reserve the unsalted beef broth for later use.
-
Step 2Mince the celery (blanch briefly if desired — optional). Finely chop the pickled chili. Prepare the crispy fried garlic, cracked white pepper, and salt.
-
Step 3Stir-fry the crispy garlic and pickled chili briefly until fragrant, then immediately add the celery. Pour in the reserved beef broth and add the sliced beef.
-
Step 4Bring to a boil, then season with white pepper and salt. Once dissolved, turn off the heat. Toss in a handful of cilantro just before serving.
-
Step 5The soup has wonderful layers of flavor — savory, salty, spicy, and aromatic. A perfect appetite-stimulating soup for summer.
Tangy Beef Soup
This delightful tangy beef soup blends rich savory beef with the bright snap of pickled chili and fresh cilantro creating a perfect balance of flavors. The tender slices of beef are accompanied by crunchy fried garlic adding texture while the mild crunch of cracked white pepper brings out the dish’s unique character. It is a […]
Ingredients
- several slices beef shank, sliced
- 2 as needed celery, minced
- 1 as needed pickled chili
- about 3 crispy fried garlic
- 1–2 cracked white pepper
- about 2 salt
- 1 as needed cilantro
Instructions
-
Cook beef shank in a pressure cooker ahead of time, refrigerate, then slice thinly. Reserve the unsalted beef broth for later use.
-
Mince the celery (blanch briefly if desired — optional). Finely chop the pickled chili. Prepare the crispy fried garlic, cracked white pepper, and salt.
-
Stir-fry the crispy garlic and pickled chili briefly until fragrant, then immediately add the celery. Pour in the reserved beef broth and add the sliced beef.
-
Bring to a boil, then season with white pepper and salt. Once dissolved, turn off the heat. Toss in a handful of cilantro just before serving.
-
The soup has wonderful layers of flavor — savory, salty, spicy, and aromatic. A perfect appetite-stimulating soup for summer.
