Chinese Beef Daikon Soup
This beef and daikon soup is a satisfying one-pot meal that is also very quick to put together—done in under 30 minutes!
Servings: 4
Calories: 183kcal
Ingredients
For the beef:
- 8 ounces flank steak (thinly sliced against the grain)
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 teaspoons light soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 teaspoons oil
For the rest of the dish:
- 1 teaspoon minced ginger
- 2 scallions (white parts only, chopped)
- 1 pound daikon (julienned)
- 1/2 cup chopped cilantro (or scallion greens if you’re not a cilantro fan)
- 1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)
- 8 cups water
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 2 teaspoons oyster sauce
- 1 bundle mung bean vermicelli noodles (soaked 10 minutes)
Instructions
- Take the flank steak slices and cut them into narrow strips. Add to a medium bowl, along with the cornstarch, water, light soy sauce, salt, and white pepper. Mix well, then toss in the oil. Marinate for 15 minutes on the counter.
- Meanwhile, prepare the ginger, scallion, daikon, and cilantro.
- Add oil to a soup pot over medium-high heat. Add the ginger and scallion, and cook for 1 minute. Increase the heat to high, and add the daikon. Cook, stirring, for 2-3 minutes.
- Add the water, salt, white pepper, and oyster sauce. Stir and bring to a boil. Boil for 2-3 minutes, or until the daikon turns translucent.
- Now add the glass noodles and beef, gently stirring to separate the beef pieces. Bring back up to a boil, and skim off any foam floating on top of the soup. Add the cilantro and salt to taste. Serve immediately.
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 908mg | Potassium: 489mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 2mg