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
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 30 minutes
- Difficulty
- Average
- Main Ingredient
- Beef
About This Recipe
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.
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.
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.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Sauce
Sesame Oil
A finishing oil that adds nutty aroma to soups, noodles, fillings, and cold dishes.
Ingredient
Firm Tofu
A sturdy tofu style for stir-fries, braises, pan-frying, and saucy dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Select fresh, tender beef and prepare all ingredients.
Step 2
Wash and prepare the beef, cucumber, carrot, mushroom, egg, ginger, garlic, and green onion.
Step 3
Soak the beef in water with Shaoxing wine for about 2 hours, then drain.
Step 4
Dice the mushrooms into small pieces.
Step 5
Dice the cucumber and carrot into small cubes.
Step 6
Finely mince the ginger, garlic, and green onion. Separate the green onion whites and greens.
Step 7
Cut the beef into small cubes or mince coarsely.
Step 8
Season the beef with soy sauce, black pepper, cornstarch, egg white, and sesame oil. Mix well until evenly coated.
Step 9
Beat the egg in a bowl and set aside.
Step 10
Heat oil in a wok over medium-high heat. Stir-fry the ginger, garlic, and green onion whites until fragrant.
Step 11
Add the beef and stir-fry until it just changes color.
Step 12
Add the mushrooms and stir-fry briefly. Season with salt and a little soy sauce.
Step 13
Pour in hot water and bring the soup to a boil.
Step 14
Add the carrot and cucumber cubes. Simmer for 1–2 minutes.
Step 15
Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
Step 16
Stir in the cornstarch slurry until the soup reaches the desired consistency.
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
- Select fresh, tender beef and prepare all ingredients.
- Wash and prepare the beef, cucumber, carrot, mushroom, egg, ginger, garlic, and green onion.
- Soak the beef in water with Shaoxing wine for about 2 hours, then drain.
- Dice the mushrooms into small pieces.
- Dice the cucumber and carrot into small cubes.
- Finely mince the ginger, garlic, and green onion. Separate the green onion whites and greens.
- Cut the beef into small cubes or mince coarsely.
- Season the beef with soy sauce, black pepper, cornstarch, egg white, and sesame oil. Mix well until evenly coated.
- Beat the egg in a bowl and set aside.
- Heat oil in a wok over medium-high heat. Stir-fry the ginger, garlic, and green onion whites until fragrant.
- Add the beef and stir-fry until it just changes color.
- Add the mushrooms and stir-fry briefly. Season with salt and a little soy sauce.
- Pour in hot water and bring the soup to a boil.
- Add the carrot and cucumber cubes. Simmer for 1–2 minutes.
- Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
- Stir in the cornstarch slurry until the soup reaches the desired consistency.
- Transfer to serving bowls, garnish with green onion greens, and serve hot.
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