Ingredients

Method

In a bowl, mix the beef slices with cornstarch and soy sauce. Set aside for 10 minutes to marinate.

In a large pot, heat the vegetable oil over medium heat. Add the marinated beef slices and stir-fry for 1-2 minutes, or until browned. Remove the beef from the pot and set aside.

In the same pot, add the beef or chicken broth and bring to a boil. Add the carrot, mushrooms, and bean sprouts, and cook for 3-4 minutes, or until the vegetables are tender.

Return the cooked beef slices to the pot and season the soup with ground white pepper. Simmer for an additional 2-3 minutes.

Slowly pour the beaten eggs into the soup, stirring constantly to create egg ribbons. Cook for 1-2 minutes, or until the eggs are set.

Serve the West Lake Beef Soup in bowls, garnished with sliced green onions and chopped fresh cilantro.