![Hulatang - Chinese Beef and Vegetable Soup](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/hulatang-chinese-beef-and-vegetable-soup--be019744-26b2-44c2-a589-970266eac79f.png)
Recipe
Hulatang - Chinese Beef and Vegetable Soup
Savory Delight: Chinese Beef and Vegetable Hulatang Soup
4.7 out of 5
Indulge in the flavors of Chinese cuisine with this hearty and comforting Hulatang soup. Made with tender beef, vibrant vegetables, and aromatic spices, this traditional dish is a perfect balance of flavors and textures.
Metadata
Preparation time
20 minutes
Cooking time
1 hour 10 minutes
Total time
1 hour 30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Low carb, High protein, Gluten-free, Dairy-free, Paleo
Allergens
Soy, Shellfish (oyster sauce)
Not suitable for
Vegan, Vegetarian, Keto, Nut-free, Egg-free
Ingredients
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500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
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1 onion, sliced 1 onion, sliced
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2 carrots, sliced 2 carrots, sliced
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2 celery stalks, sliced 2 celery stalks, sliced
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1 cup mushrooms, sliced 1 cup mushrooms, sliced
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4 cups (950ml) beef broth 4 cups (950ml) beef broth
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4 cups (950ml) water 4 cups (950ml) water
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2 cloves garlic, minced 2 cloves garlic, minced
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1-inch ginger, grated 1-inch ginger, grated
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 4g
- Carbohydrates (total, sugars): 12g, 6g
- Protein: 40g
- Fiber: 3g
- Salt: 2g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
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2.Add the beef slices to the pot and cook until browned on all sides.
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3.Add the sliced onions, carrots, celery, and mushrooms to the pot. Stir-fry for a few minutes until the vegetables start to soften.
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4.Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
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5.Stir in the soy sauce and oyster sauce. Season with salt and pepper to taste.
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6.Simmer for an additional 10 minutes to allow the flavors to meld together.
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7.Serve the Hulatang soup hot, garnished with fresh cilantro.
Treat your ingredients with care...
- Beef — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Slice the beef thinly against the grain to ensure tenderness.
- Ginger — Grating the ginger releases its flavor more effectively than chopping it. Use a fine grater or a microplane for best results.
- Mushrooms — You can use any type of mushrooms you prefer, such as button mushrooms or shiitake mushrooms. Make sure to clean them thoroughly before slicing.
Tips & Tricks
- For an extra kick of flavor, add a splash of Chinese rice wine or Shaoxing wine to the soup.
- If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
- Feel free to customize the vegetables according to your preference. Bok choy, snow peas, or bell peppers would also work well in this soup.
- To save time, you can use pre-sliced beef from your local butcher or supermarket.
- Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
Serving advice
Serve the Hulatang soup as a main course with steamed rice or noodles on the side. It can also be enjoyed on its own as a light and satisfying meal.
Presentation advice
Garnish the Hulatang soup with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls, allowing the vibrant vegetables and tender beef to be showcased.
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