West lake beef soup
This is a popular Cantonese recipe, and for years I just couldn’t understand why it was named after a famous lake in the scenic city of Hangzhou in Eastern China. Then only recently I discovered that there is also a beauty spot in Canton called West Lake. So the mystery is solved at last!
1/4 lb (100 g) beef steak
1 tsp salt
1 tsp sugar
1 tbsp soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tbsp cornflour
a few drops of sesame seed oil
1 pint (600 ml) good stock
1 egg, lightly beaten
1/4 lb (100 g) green peas
1 spring onion, finely chopped
Method
Coarsely chop the beef steak into small pieces – not quite as small as mince. Now mix the beef with a pince of salt, about 1/2 teaspoon sugar, 1/2 tablespoon each of soy sauce and wine, about 1 teaspoon cornflour blended with a little cold water, and a few drops of sesame seed oil. Marinate for at least 30 minutes.
To make the soup (this is best done just before serving), bring the stock to the boil, then pour in the beaten egg stirring the soup constantly, add the peas together with the remains of the seasonings, bring to the boil again, add the beef and thicken the soup with the cornflour and water mixture. Garnish with finely chopped spring onion and serve hot. Adjust seasonings (salt and pepper) if necessary.
© Deh-Ta Hsiung and reproduced with his kind permission.
