West Lake Beef Soup

Instructions

1. Marinate the beef
   In a medium bowl, combine the ground beef with Shaoxing wine, light soy sauce, sesame oil, 1 teaspoon cornstarch, and white pepper. Mix well and let marinate for at least 15 minutes.
2. Prepare the broth
   In a large pot, bring the chicken stock to a gentle simmer over medium heat. Add the minced ginger and cook for about 5 minutes to infuse the broth with flavor.
3. Cook the beef
   Add the marinated ground beef to the simmering broth, breaking it apart with a spoon to create small, tender pieces. Simmer for about 5-7 minutes until the beef is fully cooked.
4. Thicken the soup
   Stir the cornstarch-water mixture again to ensure it's well combined, then slowly pour it into the soup while stirring constantly. Continue to simmer for 2 minutes until the soup thickens slightly.
5. Add the eggs
   Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently in one direction with a ladle to create silky egg ribbons throughout the soup.
6. Season and garnish
   Taste the soup and adjust seasoning if needed. Turn off the heat and add half of the chopped cilantro and green onions, stirring gently to incorporate.
7. Serve immediately
   Ladle the hot soup into serving bowls and garnish with the remaining cilantro and green onions. Serve immediately while hot.