Soups

Beef, Radish and Corn Soup

Name: Beef, Radish and Corn Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 180 g Beef; 1/2 Radish; 50 g Corn Kernels; as needed Water; as needed Scallions; to taste Salt; to taste Chicken Bouillon Powder; 1 tsp Cornstarch; 1 tsp Oyster Sauce; a pinch Ground White Pepper; 1 tsp Cooking Oil

This light and nourishing beef soup combines tender marinated beef slices with sweet corn and radish for a simple yet satisfying meal. The ingredients are gently simmered to create a naturally flavorful broth that is perfect for everyday family dinners.

Total: 20 minutes

Beef, Radish and Corn Soup finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Soups
Method: Braising or simmering
Total Time: 20 minutes
Difficulty: Easy
Main Ingredient: Beef

Introduction

This Beef, Radish and Corn 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 20 minutes, so it can fit into a busy cooking day.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Shows a practical way to cook meat with clear preparation and cooking cues.
Gives the dish a clear light 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

180 g Beef
1/2 Radish
50 g Corn Kernels
as needed Water
as needed Scallions
to taste Salt
to taste Chicken Bouillon Powder
1 tsp Cornstarch
1 tsp Oyster Sauce
a pinch Ground White Pepper
1 tsp 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.

Radish

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

Corn Kernels

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

Water

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

Scallions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Salt

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

Step-by-Step Instructions

Step 1
Dice the radish, blanch the corn kernels if needed, slice the beef thinly, and chop the scallions.
Step 2
Marinate the beef with cooking oil, salt, cornstarch, oyster sauce, and ground white pepper. Mix well and let stand for 10 minutes.
Step 3
Bring a pot of water to a boil. Add the diced radish and corn kernels.
Step 4
Cook for about 10 minutes, or until the radish becomes tender.
Step 5
Add the marinated beef slices to the soup.
Step 6
Cook just until the beef changes color and is fully cooked through.
Step 7
Season with salt and chicken bouillon powder to taste. Add the chopped scallions and bring the soup back to a gentle boil.
Step 8
Serve hot and enjoy.

Cooking Tips

Slice the beef thinly for a more tender texture.
Do not overcook the beef after adding it to the soup, as it can become tough.
Adjust the amount of seasoning according to your preference.
You can substitute carrot for radish if desired.
Serve immediately for the best flavor and texture.

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

Ingredients

180 g Beef
1/2 Radish
50 g Corn Kernels
as needed Water
as needed Scallions
to taste Salt
to taste Chicken Bouillon Powder
1 tsp Cornstarch
1 tsp Oyster Sauce
a pinch Ground White Pepper
1 tsp Cooking Oil

Method

Dice the radish, blanch the corn kernels if needed, slice the beef thinly, and chop the scallions.
Marinate the beef with cooking oil, salt, cornstarch, oyster sauce, and ground white pepper. Mix well and let stand for 10 minutes.
Bring a pot of water to a boil. Add the diced radish and corn kernels.
Cook for about 10 minutes, or until the radish becomes tender.
Add the marinated beef slices to the soup.
Cook just until the beef changes color and is fully cooked through.
Season with salt and chicken bouillon powder to taste. Add the chopped scallions and bring the soup back to a gentle boil.
Serve hot and enjoy.