West Lake Beef Soup is a deliciously comforting Chinese soup that consists of succulent beef pieces and luscious egg whites, all stirred together in a light but viscous broth that warms you up from the inside out.

Named after West Lake, a large freshwater lake in Hangzhou, this simple soup is said to resemble the elegant ripples on the lake’s surface.

… But lake-looking or not, one thing’s for sure: this simple and nourishing soup is the perfect antidote for chilly days. Little wonder why it’s such a fan favourite at large Chinese banquets.

So, if you’re eager to try it for yourself, keep scrolling for our foolproof West Lake Beef Soup recipe. We’re sure you’ll Lake it a lot.

A Few Tips for Nailing West Lake Beef Soup

Marinate your beef for at least 2 hours, and chop it finely

The first step in our West Lake Beef Soup recipe is marinating our beef. If you’re really crunched for time, you can omit this step, but marinating in advance for at least 2 hours really makes a world of difference in terms of texture.

Since this soup is so simple, having soft, tender beef is key! Nobody likes overly chewy beef when slurping a soup.

NOTE: You should also make sure you chop the beef into fairly small pieces, like so:

Make sure you dissolve your cornstarch with water before adding it

Making a cornstarch slurry (i.e. a mix of cornstarch and water) is key to the texture of West Lake Soup. Don’t miss this crucial step, because adding cornstarch as-is into the hot soup will cause weird clumps, and you won’t achieve the desired texture of the soup, which is smooth and oh so slightly viscous.

Taste as you go

In Chinese cooking, exact measurements aren’t really a thing, and this is especially true for soups like our West Lake Beef Soup.

It’s a common joke that you simply season until the spirit of your ancestors compel you to stop, and indeed, many seasoned home cooks (Papa G included) tend to just season until it feels right.

If you don’t feel like you possess this 6th sense of flavour just yet – don’t worry, simply do a few taste tests and just seasonings based on taste. How much salt, pepper, etc. you add exactly will probably depend on the soup base/broth you use anyways!

Turn off your heat before adding your egg whites

Egg whites do not take long at all to cook, so working quickly at the end is key for a tasty and luscious West Lake Beef Soup.

If your stove runs especially hot, you might even consider removing your pot off the heat altogether before adding your egg whites.

Add tofu & mushrooms for a heartier meal

Lastly, it’s worth noting that some traditional West Lake Soup recipes include soft cubes of tofu and umami-packed mushrooms.

These would be nice additions if you want to add more heartiness to the meal, but our version below keeps it simple with just beef and egg whites.

Now, enough with the tips – let’s move onto the recipe!

Ingredients for Our West Lake Beef Soup Recipe

For the beef:

• 250g beef, chopped into fine pieces
• 1 tsp cooking wine
• 1 tsp soy sauce
• 1/2 tsp baking soda
• 1 Tbsp starch
• 3 Tbsp water
• 1 tsp oil

For the soup:

• 1L clear broth (or water if you don’t mind a milder flavour)
• 1 tsp chopped ginger
• 2 egg whites
• 1 tsp salt
• 1 tsp chicken powder
• 1 tsp sugar
• 1 tsp white pepper
• 2 tbsp of cornstarch, mixed with 3 tbsp of water
• 1 tsp sesame oil
• 80g chopped cilantro
• 1 tbsp chopped green onion (optional)

Step by Step Instructions for Our West Lake Beef Soup Recipe

This tasty and comforting soup is easy to whip together. Here are the step by step instructions!

At least two hours before making your soup, chop up your beef into small pieces and marinate it by mixing it with 1 tsp cooking wine, 1 tsp soy sauce, 1/2 tsp baking soda, 1 tbsp cornstarch, 3 tbsp water and 1 tsp oil. Mix it all together, and set aside.

Mix 2 tbsp of cornstarch with 3 tbsp of water in a small bowl and set aside.

Separate two egg whites and set them aside in a bowl.

When you’re ready to make your soup, add 1L of clear broth into a pot along with your ginger and bring everything to a boil.

Add your seasonings (1 tsp salt, 1 tsp chicken powder, 1 tsp sugar, 1 tsp white pepper).

Then add your chopped beef and stir it around for about 30 seconds.

Take your bowl with your cornstarch slurry (cornstarch/water mix) and very slowly pour it in, stirring your pot as you go. You should notice your soup starting to thicken.

Taste test your soup and add more salt/sugar/chicken powder/white pepper until it’s to your liking.

Turn off your heat and slowly pour your bowl with egg whites in, moving your bowl in a clockwise motion over the pot as you pour (so that you are pouring egg white in an almost circular formation around). The egg whites should start to solidify instantly.

Take your pot off the heat and give it a final stir. The eggs should now be fully solidified.

Top with a tsp of sesame oil, chopped cilantro and green onion, and serve.

We Hope You Enjoy Our West Lake Beef Soup Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.