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Sha Cha Beef and Tofu Soup Recipe

Ingredients with Measurements:
- 1 lb beef, sliced thinly
- 1 block of firm tofu, cubed
- 4 cups beef broth
- 2 tablespoons Sha Cha sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Chopped scallions for garnish

Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk

Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and cook until fragrant.
4. Add the red and green bell peppers and cook for 2-3 minutes.
5. Add the beef broth, Sha Cha sauce, soy sauce, and sesame oil to the pot and bring to a boil.
6. Reduce the heat to low and add the cubed tofu to the pot. Simmer for 10-15 minutes.
7. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Add the cornstarch mixture to the pot and stir until the soup thickens.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped scallions.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for browning the beef, low heat for simmering the soup.
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g

Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Vegetable broth can be used instead of beef broth.
- Any type of bell pepper can be used.
- Arrowroot powder can be used instead of cornstarch.

Variations:
- Add noodles or rice to make it a more filling meal.
- Add other vegetables such as mushrooms or bok choy.
- Use shrimp instead of beef for a seafood twist.

Tips and tricks:
- Make sure to slice the beef thinly to ensure it cooks quickly and evenly.
- Drain the tofu before adding it to the soup to prevent excess water from diluting the broth.
- Adjust the amount of Sha Cha sauce to your taste preference.

Storage instructions:
Store any 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 chopped scallions.

Garnishes:
Chopped scallions, cilantro, or chili flakes.

Pairings:
Steamed rice or noodles.

Suggested side dishes:
Steamed vegetables or a side salad.

Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, add more cornstarch or arrowroot powder to thicken it.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.

Food history:
Sha Cha sauce is a Chinese condiment made from soybean oil, garlic, shallots, chilis, and dried shrimp. It's commonly used in Chinese and Taiwanese cuisine.

Flavor profiles:
Savory, umami, slightly spicy.

Serving suggestions:
Serve the soup as a main dish for lunch or dinner.

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Region: Chinese

Taste: Savory, Umami, Spicy, Tangy, Aromatic