📝 About This Recipe
Hailing from the historic port city of Quanzhou, this Min Nan Beef Soup is a cornerstone of Fujianese soul food, beloved for its unique 'velveted' texture and aromatic ginger-scented broth. Unlike western beef stews, the beef is hand-tenderized and coated in sweet potato starch, resulting in delicate, silky morsels that melt in your mouth. The broth is a masterclass in clarity and depth, balancing the warmth of aged ginger with the savory essence of slow-simmered beef bone.
🥗 Ingredients
The Beef & Marinade
- 500 grams Beef Flank or Top Round (sliced thinly against the grain into 2-inch strips)
- 100 grams Sweet Potato Starch (authentic coarse variety preferred)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
- 1 tablespoon Ginger Juice (freshly squeezed from grated ginger)
- 1/4 teaspoon Baking Soda (to help tenderize the fibers)
The Aromatic Broth
- 500 grams Beef Marrow Bones (blanched and cleaned)
- 2 liters Water
- 50 grams Old Ginger (smashed)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper Powder
Garnish & Finishing
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Ginger (cut into very fine matchsticks)
- 1 teaspoon Black Vinegar (optional, for serving)
👨🍳 Instructions
-
1
Start by preparing the broth: Place the beef bones in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes to release impurities, then drain and rinse the bones thoroughly under cold water.
-
2
Return the cleaned bones to the pot with 2 liters of fresh water and the smashed old ginger. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 1.5 to 2 hours until the broth is fragrant and slightly golden.
-
3
While the broth simmers, prepare the beef. Ensure the beef is sliced very thinly (about 2-3mm) against the grain; this is crucial for the tender texture.
-
4
In a large mixing bowl, combine the beef slices with the soy sauce, Shaoxing wine, ginger juice, and baking soda. Massage the meat by hand for 5 minutes until it feels sticky and the liquid has been fully absorbed.
-
5
Gradually add the sweet potato starch to the beef. Use your hands to 'knead' the starch into the meat. The goal is to create a thick, translucent paste that coats every piece of beef evenly.
-
6
Let the marinated beef rest in the refrigerator for at least 30 minutes. This allows the fibers to relax and the starch to set.
-
7
Once the broth is ready, remove the bones and ginger pieces. Season the broth with salt and white pepper powder. Keep the broth at a very gentle simmer (do not let it boil vigorously).
-
8
Pick up a small piece of beef and drop it into the simmering broth. Repeat this quickly with the remaining beef, piece by piece, ensuring they don't clump together.
-
9
Once all the beef is in the pot, increase the heat slightly to a medium simmer. The beef pieces will float to the surface as they cook; this usually takes about 3-5 minutes.
-
10
The starch coating should turn translucent and glossy. Taste one piece of beef; it should be incredibly tender and 'slippery' (the signature 'Geng' texture).
-
11
Ladle the hot soup and beef into individual serving bowls.
-
12
Top each bowl with a generous pinch of fresh cilantro and the fine ginger matchsticks. Serve immediately while piping hot.
💡 Chef's Tips
Always use sweet potato starch rather than cornstarch; it provides a much more resilient and chewy 'Q' texture that doesn't dissolve in the soup. Massaging the beef is the secret to tenderness; the physical action breaks down the muscle fibers while helping the marinade penetrate. If the broth reduces too much during the long simmer, top it up with a little boiling water to maintain the volume. Do not skip the ginger matchsticks at the end; the contrast of raw, spicy ginger against the rich beef is the hallmark of authentic Min Nan cuisine.
🍽️ Serving Suggestions
Pair with a bowl of classic Quanzhou Salty Rice (Ham Mai) for a traditional Fujianese breakfast or lunch. Serve with a small side dish of Fujianese red chili sauce for those who prefer an extra kick. A side of stir-fried seasonal greens with garlic balances the richness of the beef. For a refreshing drink pairing, serve with a warm cup of Tieguanyin Oolong tea, which originates from the same region.