Chinese Beef Soup

  • Active Time 10m
  • Total Time 10m

Makes 4 servings


  • 4 cups water
  • 1 pound ground beef
  • 4 cups beef stock or broth
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 2 egg whites, beaten
  • Chopped scallions or cooked broccoli, for garnish


In a large saucepan over high heat, bring the water to a boil. Add the ground beef and break it up with a spoon or spatula. Cook the beef for 2 minutes. Drain the beef and rinse well with fresh water.

Pour the beef stock or broth into the pan and bring to a boil over high heat. Stir in the beef. Add the cornstarch mixture and bring to a boil. Pour in the egg whites in a thin, steady stream and cook until the egg solidifies, about 1 minute. Serve hot, garnished with the scallions or broccoli.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5400

nutrition information per serving

221 calories; 10g total fat; 41mg cholesterol; 183mg sodium; 1g carbohydrates; 0g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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