Rice Cake Soup with Beef and Egg
牛肉鸡蛋汤年糕
Rice cakes, beef, egg and vegetables cook together in a savory broth with garlic and fresh chiles.
Published
Ingredients
Quantities are included where specified in the original recipe.
- rice cakes
- beef
- eggs
- leafy greens
- carrot
- garlic
- bird's eye chiles
- 1 spoonfullight soy sauce
- oyster sauce
- a littledark soy sauce
- chili powder
- white pepper
- boiling water
- cooking oil
- light soy sauce, white pepper, starch and oil for beef marinade
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Mix beef with light soy sauce, white pepper and starch, then a little oil. Marinate for 10 minutes as shown in the original Chinese ingredient panel. Cook the eggs and beef separately in hot oil and set aside.
- 02
Add more oil and fry garlic and bird's eye chiles until fragrant.
- 03
Add shredded carrot, rice cakes, cooked beef and eggs. Add light soy sauce, oyster sauce, a little dark soy sauce, chili powder and white pepper and toss.
- 04
Add boiling water and cover and cook for 2–3 minutes, until the rice cakes are cooked.
- 05
Add the greens and cook until tender, then serve with the broth.
Illustrated Cooking Guide
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Cooking Method
Rice Cake Soup with Beef and Egg
Rice cakes, beef, egg and vegetables cook together in a savory broth with garlic and fresh chiles.
Ingredients
- rice cakes
- beef
- eggs
- leafy greens
- carrot
- garlic
- bird's eye chiles
- 1 spoonfullight soy sauce
- oyster sauce
- a littledark soy sauce
- chili powder
- white pepper
- boiling water
- cooking oil
- light soy sauce, white pepper, starch and oil for beef marinade
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Mix beef with light soy sauce, white pepper and starch, then a little oil. Marinate for 10 minutes as shown in the original Chinese ingredient panel. Cook the eggs and beef separately in hot oil and set aside.
- 02
Add more oil and fry garlic and bird's eye chiles until fragrant.
- 03
Add shredded carrot, rice cakes, cooked beef and eggs. Add light soy sauce, oyster sauce, a little dark soy sauce, chili powder and white pepper and toss.
- 04
Add boiling water and cover and cook for 2–3 minutes, until the rice cakes are cooked.
- 05
Add the greens and cook until tender, then serve with the broth.
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