Chinese Beef Daikon Soup

5 from 2 votes

This beef and daikon soup is a satisfying one-pot meal that is also very quick to put together—done in under 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Soup

Cuisine: Chinese

Servings:

Calories: 183kcal

Author: Judy

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)

US Customary - Metric

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

Chinese Beef Daikon Soup by The Woks of Life. 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