金汤肥牛
Golden Soup Beef is a classic spicy and sour dish featuring a rich golden broth made from yellow lantern chili and pumpkin puree. Tender beef slices and enoki mushrooms are immersed in this aromatic soup, creating an appetizing and comforting meal.
Ingredients
14 items- Beef slices (shabu-shabu cut) 300g
- Enoki mushrooms 200g
- Yellow lantern chili paste 50g
- Pumpkin 100g
- Green chili peppers 2
- Red chili peppers 2
- Garlic 3 cloves
- Ginger 1 piece
- White vinegar 2 tbsp
- Cooking wine 1 tbsp
- Salt to taste
- Sugar 1 tsp
- Broth or water 500ml
- Cooking oil as needed
Nutrition
Steps （7 steps）
Take the beef slices out of the freezer 30 minutes in advance and let them thaw naturally; do not use hot water to maintain tenderness. Trim the roots of enoki mushrooms, separate into small clusters, wash and drain. Peel the pumpkin, cut into small pieces, and steam over high heat for 15 minutes until soft, then mash into a fine puree with a spoon. Set aside.
Wash the green and red chili peppers and slice into rings. Mince the garlic cloves and slice the ginger. Take about 50g of yellow lantern chili paste and chop it finely to release more flavor.
Pour 20ml of cooking oil into a pot over medium heat. When the oil reaches about 150°C, add ginger slices and minced garlic, stir-fry for about 30 seconds until the garlic turns slightly golden and fragrant. Reduce heat to low, add the minced yellow lantern chili paste, and stir-fry on low heat for about 1 minute until the oil turns red, being careful not to burn it.
Pour 500ml of broth or water into the pot, add the mashed pumpkin, then turn the heat to high. Once it comes to a boil, reduce to medium-low heat and let it simmer gently for 8-10 minutes, stirring occasionally, until the soup is thick and turns a golden color. The soup should be able to coat the back of a spoon.
Bring another pot of water to a boil, add a pinch of salt, and blanch the enoki mushrooms for 1 minute. Drain well and spread them on the bottom of a serving bowl.
Strain the golden broth through a fine-mesh sieve to remove the chili residue and ginger slices, and pour the clear broth back into the pot. Add 2 tablespoons of white vinegar, 1 tablespoon of cooking wine, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir and taste, adjusting the balance of sour, spicy, salty, and sweet. Bring the broth to a rolling boil over high heat, then add the beef slices. Quickly separate them with chopsticks and cook for 20-30 seconds until the beef just curls and changes color—immediately remove and place over the enoki mushrooms.
Pour the strained golden broth around the edge of the bowl so the beef and mushrooms are fully immersed. Evenly sprinkle the green and red chili rings and minced garlic on top. Heat about 20ml of cooking oil in a small saucepan until it starts to smoke (about 180°C), then quickly drizzle the hot oil over the garlic and chili rings. You should hear a sizzling sound and smell the fragrant garlic aroma. Serve immediately.
Tips
1. Yellow lantern chili paste is essential for the signature sour and spicy flavor of the golden soup; do not skip it. Add more if you prefer a spicier taste. 2. Do not overcook the beef slices; cook only until they change color and curl, as prolonged cooking will toughen them. 3. Adding pumpkin puree not only enriches the color and thickens the soup but also provides natural sweetness to balance the acidity. 4. The final step of drizzling hot oil is crucial to instantly release the aroma of garlic and chilies; do not omit.
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