Ginger Beef Soup Recipe

I absolutely love this Ginger Beef Soup recipe because it’s packed with comforting flavors and warms me up from the inside out, making it perfect for those cozy nights in. Plus, it’s super easy to customize with noodles or rice and a dash of Sriracha for that extra kick, tailoring each bowl to my mood!

When I make my Ginger Beef Soup, I savor the intoxicating scent of ginger and garlic wafting through my kitchen. The main ingredient is a pound of tender beef sirloin sliced thinly, and when it’s married with some very crunchy carrots and mushrooms and allowed to get friendly in a savory beef broth, the results are so Asian-flavored and comforting.

I often serve this soup with Sriracha and fresh cilantro.

Ingredients

Beef sirloin or chuck:
Presents excellent protein and necessary iron; still lean and tasty.

Fresh ginger:
Contributes highly to aromatic warmth; bolsters digestion and provides an excellent boost to the body’s immunity.

Garlic:
Delivers a taste-packed wallop; champions cardiac well-being and cuts cholesterol levels.

Beef broth:
Rich and savory broth; it contains collagen and minerals that support joint health.

Carrots:
Sweet by nature; abundant in provitamin A and antioxidants.

Napa cabbage or bok choy:
Crispy and low in calories; packed with vitamins and fiber.

Soy sauce:
The depth of umami; offers a hint of saltiness and the benefits of fermentation.

Ingredient Quantities

• 1 pound beef sirloin or chuck, thinly sliced
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 inches fresh ginger, peeled and sliced into thin strips
• 6 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 2 medium carrots, thinly sliced
• 1 cup napa cabbage or bok choy, chopped
• 4 ounces mushrooms, sliced
• 2 green onions, sliced
• Fresh cilantro, for garnish
• Sriracha or chili oil, for serving (optional)
• Cooked rice or noodles, for serving (optional)

Instructions

1. In a large pot, over medium-high heat, warm the vegetable oil. Once the oil is hot, add the slices of beef and cook them until they are browned. Take out the beef and set it aside.

2. In the same pot, put the onion, which has been chopped, the garlic, which has been minced, and the ginger, which has been cut into strips. Sauté until the onion is soft and translucent.

3. Add the beef broth, soy sauce, rice vinegar, sugar, and black pepper. Stir to combine.

4. The soup should be brought to a boil; after that, the heat should be reduced to maintain a gentle simmer.

5. Put the pot in the heat and add the carrots and mushrooms to it. Let it cook for about 10 minutes until the vegetables are tender.

6. Put the beef back into the pot. Add napa cabbage or bok choy to it.

7. Continue to cook the soup for an additional 5-7 minutes, until the beef is warm throughout and the greens have lost their crispness.

8. If necessary, taste and adjust seasonings.

9. Separate the soup into bowls, and top with sliced green onions and fresh cilantro.

10. Serve steaming alongside rice or noodles, prepared per package directions, and drizzle on Sriracha or chili oil to your taste. Enjoy your Ginger Beef Soup!

Equipment Needed

1. Large pot
2. Stove (medium-high heat setting available)
3. Wooden spoon or spatula
4. Sharp knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Tongs or slotted spoon
9. Ladle
10. Bowls for serving

FAQ

• Can I use another cut of beef?You can use beef stew meat or flank steak, but you may need to adjust the cooking time so that the beef is tender.
• Is there a substitute for fresh ginger?Using 1/2 teaspoon of ground ginger in place of fresh ginger will yield an acceptable flavor, but the best flavor comes from using fresh ginger.
• How can I make this soup spicier?More slices of fresh ginger can be added, or a few slices of fresh chili peppers can be included. One can also serve the dish with extra Sriracha or drizzle on some chili oil.
• What mushrooms work best in this recipe?Hearty textures and flavors that complement soup come from good choices of mushrooms, such as shiitake, button, or cremini.
• Can I prepare this soup ahead of time?Made a day ahead, the flavors develop beautifully. Refrigerate and reheat gently when ready to serve.
• Is this soup gluten-free?To make it free of gluten, substitute tamari for soy sauce and guarantee that your beef broth is gluten-free.
• Do I have to include rice or noodles?Soup is delicious on its own. Rice or noodles are optional and can be added for a more filling meal.

Substitutions and Variations

Beef sirloin or chuck: Substitute with chicken breast or pork tenderloin for a leaner option.
Canola oil, sesame oil, or olive oil can each be used in place of vegetable oil, offering their own distinct flavor characteristics.
Ginger root: If you can’t get fresh ginger, use 1 teaspoon of ginger powder.
Beef broth: Replace with a lighter tasting broth, like chicken or vegetable broth.
Bok choy or napa cabbage: Use kale or spinach in a similar-textured substitute.

Pro Tips

1. Marinate the Beef Before cooking, consider marinating the sliced beef in a mixture of soy sauce, garlic, and a touch of rice vinegar for 15-30 minutes. This will enhance the flavor and tenderize the meat.

2. Use Fresh Ginger Freshly sliced ginger adds a vibrant flavor to the soup. Make sure to slice it thinly and evenly to ensure that it infuses the broth well and provides a uniform texture.

3. Deglaze the Pot After browning the beef, use a splash of the beef broth to deglaze the pot before adding the onions and garlic. This will incorporate those flavorful browned bits from the bottom of the pot into the dish.

4. Broth Enhancement For a richer broth, consider adding a tablespoon of fish sauce or a small piece of kombu (dried kelp) while simmering. These ingredients add depth and umami to the soup.

5. Garnish with a Twist In addition to cilantro and green onions, try adding a few drops of sesame oil or toasted sesame seeds when serving. This will give the soup an added layer of flavor and aroma.