Peanut Beef Soup

Name: Peanut Beef Soup
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Ingredients: 1.5 kg Beef tenderloin (blanched, cut into 5 cm long, 1 cm thick slices); 150 g Chicken breast (finely minced); 100 g Peanuts (soaked, peeled, boiled until soft); 3 Scallions; 3 slices Ginger; 25 g Cooking wine; 5 g MSG; 5 g Salt; to taste Water (for stewing the meat and making the broth)

Braise beef tenderloin until tender, then slice; cook peanuts until soft; prepare a clear broth using chicken breast; combine and steam to make a light, refreshing peanut and beef soup.

3h 25m

Easy

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Ingredients

Beef tenderloin (blanched, cut into 5 cm long, 1 cm thick slices) 1.5 kg

Chicken breast (finely minced) 150 g

Peanuts (soaked, peeled, boiled until soft) 100 g

Scallions 3

Ginger 3 slices

Cooking wine 25 g

MSG 5 g

Salt 5 g

Water (for stewing the meat and making the broth) to taste

Instructions

Prepare the ingredients

First blanch the beef tenderloin in boiling water, remove and rinse it, then place it in a pot of fresh water. Add ginger and cooking wine, then simmer over low heat until about 80% tender (leaving roughly 1 kg of broth in the pot). Remove the beef and cut it into 5 cm long, 1 cm thick slices; set aside. Soak the peanuts in boiling water for 15 minutes, peel and rinse them, then add fresh water and boil until soft.

Make the clear broth

Finely mince the chicken breast with a knife and combine it with cooking wine, scallions, and ginger. Add an appropriate amount of water and stir well, then squeeze out the bloody liquid. Pour the chicken mixture into the beef broth and simmer over low heat to form a clear broth.

Steam to finish

In a soup tureen, place the peanuts on one side and the beef slices on the other. Strain the clear broth into the tureen, add salt and MSG, then steam until the beef is completely tender.