Chinese Cuisine

Beef and Vegetable Egg Drop Soup

A light and nutritious soup made with tender beef, mushrooms, carrots, cucumber, and silky egg ribbons. Quick to prepare and perfect for a wholesome family meal.

Total
30 minutes
Beef and Vegetable Egg Drop Soup finished dish
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Quick Recipe Summary

Cuisine
Chinese
Category
Chinese Cuisine
Method
Stir-fry
Total Time
30 minutes
Difficulty
Average
Main Ingredient
Beef

Introduction

A light and nutritious soup made with tender beef, mushrooms, carrots, cucumber, and silky egg ribbons. Quick to prepare and perfect for a wholesome family meal.

This Beef and Vegetable Egg Drop Soup recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

  • Ready in about 30 minutes, so it can fit into a busy cooking day.
  • Breaks the method into manageable steps instead of assuming you already know the technique.
  • Shows a practical way to cook meat with clear preparation and cooking cues.
  • Gives the dish a clear savory flavor profile without making the method feel complicated.
  • Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

  • 250g Beef
  • 1 Cucumber
  • 1 Carrot
  • 1 Egg
  • 1 Mushroom
  • 1 small piece Ginger
  • 1 clove Garlic
  • 1 stalk Green Onion
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Wine
  • To taste Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Cornstarch Slurry
  • 1 tsp Sesame Oil
  • 1 tbsp Cooking Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Beef

This ingredient helps define the flavor, texture, or structure of the dish.

Cucumber

This ingredient helps define the flavor, texture, or structure of the dish.

Carrot

Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.

Egg

This ingredient helps define the flavor, texture, or structure of the dish.

Mushroom

This ingredient helps define the flavor, texture, or structure of the dish.

small piece Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Step-by-Step Instructions

  1. Step 1

    Select fresh, tender beef and prepare all ingredients.

    Beef and Vegetable Egg Drop Soup step 1: Select fresh, tender beef and prepare all ingredients.

  2. Step 2

    Wash and prepare the beef, cucumber, carrot, mushroom, egg, ginger, garlic, and green onion.

    Beef and Vegetable Egg Drop Soup step 2: Wash and prepare the beef, cucumber, carrot, mushroom, egg, ginger, garlic, and

  3. Step 3

    Soak the beef in water with Shaoxing wine for about 2 hours, then drain.

    Beef and Vegetable Egg Drop Soup step 3: Soak the beef in water with Shaoxing wine for about 2 hours, then drain.

  4. Step 4

    Dice the mushrooms into small pieces.

    Beef and Vegetable Egg Drop Soup step 4: Dice the mushrooms into small pieces.

  5. Step 5

    Dice the cucumber and carrot into small cubes.

    Beef and Vegetable Egg Drop Soup step 5: Dice the cucumber and carrot into small cubes.

  6. Step 6

    Finely mince the ginger, garlic, and green onion. Separate the green onion whites and greens.

    Beef and Vegetable Egg Drop Soup step 6: Finely mince the ginger, garlic, and green onion. Separate the green onion white

  7. Step 7

    Cut the beef into small cubes or mince coarsely.

    Beef and Vegetable Egg Drop Soup step 7: Cut the beef into small cubes or mince coarsely.

  8. Step 8

    Season the beef with soy sauce, black pepper, cornstarch, egg white, and sesame oil. Mix well until evenly coated.

    Beef and Vegetable Egg Drop Soup step 8: Season the beef with soy sauce, black pepper, cornstarch, egg white, and sesame

  9. Step 9

    Beat the egg in a bowl and set aside.

    Beef and Vegetable Egg Drop Soup step 9: Beat the egg in a bowl and set aside.

  10. Step 10

    Heat oil in a wok over medium-high heat. Stir-fry the ginger, garlic, and green onion whites until fragrant.

    Beef and Vegetable Egg Drop Soup step 10: Heat oil in a wok over medium-high heat. Stir-fry the ginger, garlic, and green

  11. Step 11

    Add the beef and stir-fry until it just changes color.

    Beef and Vegetable Egg Drop Soup step 11: Add the beef and stir-fry until it just changes color.

  12. Step 12

    Add the mushrooms and stir-fry briefly. Season with salt and a little soy sauce.

    Beef and Vegetable Egg Drop Soup step 12: Add the mushrooms and stir-fry briefly. Season with salt and a little soy sauce.

  13. Step 13

    Pour in hot water and bring the soup to a boil.

    Beef and Vegetable Egg Drop Soup step 13: Pour in hot water and bring the soup to a boil.

  14. Step 14

    Add the carrot and cucumber cubes. Simmer for 1–2 minutes.

    Beef and Vegetable Egg Drop Soup step 14: Add the carrot and cucumber cubes. Simmer for 1–2 minutes.

  15. Step 15

    Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.

    Beef and Vegetable Egg Drop Soup step 15: Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.

  16. Step 16

    Stir in the cornstarch slurry until the soup reaches the desired consistency.

    Beef and Vegetable Egg Drop Soup step 16: Stir in the cornstarch slurry until the soup reaches the desired consistency.

  17. Step 17

    Transfer to serving bowls, garnish with green onion greens, and serve hot.

    Beef and Vegetable Egg Drop Soup step 17: Transfer to serving bowls, garnish with green onion greens, and serve hot.

Cooking Tips

  • Soaking the beef before cooking helps remove impurities while keeping the meat tender.
  • Do not overcook the beef after it changes color, or it may become tough.
  • Use hot water when making the soup to preserve the beef's texture.
  • Firm tofu can be added for extra protein and texture.
  • Add the cornstarch slurry gradually to control the soup's thickness.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
  • If noodles or rice are included, it can work as a full meal on its own.

Recipe Card

A light and nutritious soup made with tender beef, mushrooms, carrots, cucumber, and silky egg ribbons. Quick to prepare and perfect for a wholesome family meal.

Ingredients

  • 250g Beef
  • 1 Cucumber
  • 1 Carrot
  • 1 Egg
  • 1 Mushroom
  • 1 small piece Ginger
  • 1 clove Garlic
  • 1 stalk Green Onion
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Wine
  • To taste Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Cornstarch Slurry
  • 1 tsp Sesame Oil
  • 1 tbsp Cooking Oil

Method

  1. Select fresh, tender beef and prepare all ingredients.
  2. Wash and prepare the beef, cucumber, carrot, mushroom, egg, ginger, garlic, and green onion.
  3. Soak the beef in water with Shaoxing wine for about 2 hours, then drain.
  4. Dice the mushrooms into small pieces.
  5. Dice the cucumber and carrot into small cubes.
  6. Finely mince the ginger, garlic, and green onion. Separate the green onion whites and greens.
  7. Cut the beef into small cubes or mince coarsely.
  8. Season the beef with soy sauce, black pepper, cornstarch, egg white, and sesame oil. Mix well until evenly coated.
  9. Beat the egg in a bowl and set aside.
  10. Heat oil in a wok over medium-high heat. Stir-fry the ginger, garlic, and green onion whites until fragrant.
  11. Add the beef and stir-fry until it just changes color.
  12. Add the mushrooms and stir-fry briefly. Season with salt and a little soy sauce.
  13. Pour in hot water and bring the soup to a boil.
  14. Add the carrot and cucumber cubes. Simmer for 1–2 minutes.
  15. Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
  16. Stir in the cornstarch slurry until the soup reaches the desired consistency.
  17. Transfer to serving bowls, garnish with green onion greens, and serve hot.

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