Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon Ligao Tang seasoning
- 4 cups beef broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced beef and cook until browned on all sides, about 5-7 minutes.
3. Add the minced garlic and ginger and cook for another minute.
4. Add the Ligao Tang seasoning and stir to coat the beef.
5. Pour in the beef broth and bring to a boil.
6. Add the sliced shiitake mushrooms, carrots, celery, onions, and bell peppers.
7. Reduce the heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.
8. In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
9. Add the cornstarch mixture to the pot and stir until the broth thickens.
10. Season with salt and pepper to taste.
11. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 15g
Protein per serving: 25g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Shiitake mushrooms can be substituted with button mushrooms or portobello mushrooms.
- Ligao Tang seasoning can be substituted with Chinese five-spice powder or a combination of cinnamon, star anise, fennel seeds, Sichuan peppercorns, and cloves.
Variations:
- Add some heat by adding a sliced chili pepper or a dash of hot sauce.
- Use chicken broth instead of beef broth for a lighter version.
- Add some noodles to make it a beef noodle soup.
Tips and tricks:
- Slice the beef thinly to ensure it cooks quickly and evenly.
- Use a sharp knife to slice the vegetables thinly and evenly.
- Let the soup simmer for at least 20 minutes to allow the flavors to develop.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Sliced chili peppers
- Crispy fried onions
Pairings:
- Steamed rice
- Noodles
- Crusty bread
Suggested side dishes:
- Steamed vegetables
- Stir-fried greens
- Pickled vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ligao Tang Beef is a traditional Chinese soup that originated in the Sichuan province. It is known for its bold and spicy flavors, which come from the use of Sichuan peppercorns and other aromatic spices.
Flavor profiles:
- Savory
- Spicy
- Umami
- Aromatic
Serving suggestions:
- Serve hot with rice or noodles for a filling meal.
- Serve as a starter or appetizer for a Chinese-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A