Beef Egg Drop Soup
Beef Egg Drop Soup is a easy Chinese recipe that serves 4. 230 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $5.29 total, $1.32 per serving
Ingredients
- 0.75 tsp Garlic (fresh, grated into paste)
- 0.75 tsp Ginger (fresh, grated into paste)
- 1 stalk Green Onion (chopped small)
- 2 tbsp Cilantro (coarsely chopped, optional)
- 2 large Eggs (beaten)
- 0.5 cup Green Peas (fresh or frozen)
- 8 oz Ground Beef (lean ground beef)
- 1 tbsp Soy Sauce (low-sodium)
- 1 tsp Cornstarch (for beef marination)
- 1 tbsp Cornstarch (for slurry)
- 2 tbsp Water (cold, for slurry)
- 4 cup Water (for broth base)
- 2 cup Chicken Broth (low‑sodium)
- 0.5 tsp Sugar (tiny amount for balance)
- 0.25 tsp Salt (to taste)
- 1 pinch White Pepper Powder (optional)
- 1 tsp Sesame Oil (few drops for flavor)
Instructions
Make garlic and ginger paste
Grate fresh garlic and ginger, then measure out 3/4 teaspoon of each into a small bowl.
Time: PT2M
Chop green onion and cilantro
Finely chop the green onion stalks and coarsely chop the cilantro leaves.
Time: PT2M
Beat eggs
Crack the two eggs into a mixing bowl and whisk until the whites and yolks are fully combined.
Time: PT1M
Measure peas
Measure out ½ cup of green peas (fresh or frozen) and set aside.
Time: PT1M
Marinate ground beef
In a bowl combine the ground beef, ¾ tsp ginger paste, 1 tbsp soy sauce, and 1 tsp cornstarch. Mix evenly until the beef is coated.
Time: PT2M
Make cornstarch slurry
In a small cup stir together 1 tbsp cornstarch with 2 tbsp cold water until completely dissolved.
Time: PT1M
Combine water and broth
Add 4 cups water, 2 cups low‑sodium chicken broth, and the garlic paste to a pot. Bring to a rolling boil over high heat.
Time: PT5M
Temperature: Boiling
Add beef and peas
When the broth is boiling, add the marinated ground beef, breaking it up as it cooks. Add the peas, then season with ½ tsp sugar and ¼ tsp salt. Return to a boil.
Time: PT3M
Temperature: Boiling
Add cornstarch slurry
Stir the soup, then slowly pour the cornstarch slurry while continuously stirring. Let the soup come back to a boil and thicken.
Time: PT2M
Temperature: Boiling
Create egg ribbons
Reduce heat to low. Using a ladle, create a gentle swirl in the soup and slowly drizzle the beaten eggs into the center. The eggs will form delicate ribbons.
Time: PT1M
Add final aromatics
Stir in the chopped green onion, cilantro, a pinch of white pepper, and drizzle 1 tsp sesame oil. Mix briefly.
Time: PT1M
Serve
Ladle the hot soup into bowls and serve immediately, optionally with crusty bread.
Time: PT0M
Nutrition Facts
- Calories
- 230
- Protein
- 15g
- Carbohydrates
- 8g
- Fat
- 12g
- Fiber
- 2g
Dietary info: High Protein, Low Carb, Gluten-Free (if tamari is used), Dairy-Free
Allergens: Eggs, Soy, Potential gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Ginger: Ground ginger (1/4 tsp)
- Instead of Green Onion: Scallions
- Instead of Cilantro: Parsley
- Instead of Eggs: Egg substitute (1/4 cup per egg)
- Instead of Green Peas: Edamame
- Instead of Ground Beef: Ground turkey, Ground chicken
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Cornstarch: Arrowroot powder
- Instead of Cornstarch: All‑purpose flour (2 tbsp)
- Instead of Chicken Broth: Vegetable broth, Water with bouillon
- Instead of Sugar: Honey (1/4 tsp), Maple syrup (1/4 tsp)
- Instead of Salt: Sea salt, Soy sauce (reduce other salt)
- Instead of White Pepper Powder: Ground black pepper (smaller amount)
- Instead of Sesame Oil: Peanut oil (small amount), Olive oil (very light drizzle)
Equipment Needed
- Grater
- Knife
- Cutting Board
- Mixing Bowl
- Whisk
- Ladle
- Pot
- Measuring Spoons
Critical Steps — Do Not Skip
- Make cornstarch slurry
- Add cornstarch slurry while stirring
- Add egg in swirling motion
- Marinate ground beef properly
- Bring broth to a rolling boil before adding ingredients
Chef Tips from the Video
- Use fresh ginger for a brighter, more aromatic flavor.
- Low‑sodium chicken broth keeps the soup from becoming overly salty.
- A pinch of white pepper adds subtle heat without overpowering the delicate egg ribbons.
- Finish with a few drops of toasted sesame oil for a nutty aroma.
Troubleshooting
Egg clumps instead of forming ribbons.
Reduce the heat to low and drizzle the beaten egg slowly while gently stirring; avoid adding the egg to a vigorous boil.
Cornstarch settles at the bottom forming lumps.
Stir the slurry thoroughly before adding and pour it while continuously stirring the soup.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended as the egg ribbons become rubbery.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare garlic and ginger paste ahead and refrigerate for up to 2 days.
- Marinate the ground beef and keep it covered in the fridge until ready to cook.
- Measure broth ingredients and peas in advance for a faster assembly.
- Make the cornstarch slurry just before adding it to the soup.
Frequently Asked Questions
What is the cultural significance and history of Beef Egg Drop Soup in Chinese cuisine?
Egg drop soup, known as "蛋花汤" (dan hua tang), is a classic comfort dish in Chinese home cooking, traditionally made with chicken broth. Adding ground beef creates a heartier version popular in northern regions where beef is more common.
What are the traditional regional variations of Beef Egg Drop Soup in Chinese cuisine?
In northern China, beef or pork is often added for extra protein, while southern versions may use only chicken broth and omit meat. Some regions add tofu or mushrooms for texture.
How is Beef Egg Drop Soup traditionally served in Chinese households?
It is usually served hot as a starter or light main course, often accompanied by steamed rice or a slice of crusty bread, and enjoyed with a side of pickled vegetables.
During which Chinese celebrations or occasions is Beef Egg Drop Soup commonly prepared?
While not tied to a specific holiday, it is a go‑to comfort soup during winter months, family gatherings, and after‑school meals because it is quick, nourishing, and easy to digest.
What makes Beef Egg Drop Soup special or unique in Chinese cuisine?
The silky egg ribbons created by streaming beaten egg into hot broth are a hallmark of Chinese egg drop soups, and the addition of ground beef adds a satisfying protein boost while keeping the dish simple and fast.
What are the most common mistakes to avoid when making Beef Egg Drop Soup?
Common errors include adding the egg to a rolling boil (causing clumps), not stirring the cornstarch slurry before adding (resulting in lumps), and under‑cooking the ground beef. Follow the low‑heat egg step and ensure the beef reaches 160°F.
Why does this Beef Egg Drop Soup recipe use a cornstarch slurry instead of flour for thickening?
Cornstarch provides a clear, glossy thickening that keeps the broth light and allows the delicate egg ribbons to remain visible, whereas flour would make the soup cloudy and heavier.
Can I make Beef Egg Drop Soup ahead of time and how should I store it?
Yes, you can prepare the broth, marinated beef, and slurry ahead and refrigerate them separately. Assemble and finish the soup within 24 hours for best texture; store the finished soup in the fridge for up to 3 days.
What texture and appearance should I look for when making Beef Egg Drop Soup?
The broth should be clear and slightly glossy from the cornstarch, with thin, silky egg ribbons floating throughout. The beef should be fully cooked but still tender, and the peas should be bright green.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on quick, family‑friendly recipes that emphasize comfort food, easy techniques, and practical cooking tips for home cooks of all skill levels.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Stacey Cook simplifies traditional Chinese dishes by using readily available ingredients and streamlined steps, avoiding complex techniques while still preserving authentic flavors, making Chinese recipes approachable for everyday home cooks.
What other Chinese recipes is the YouTube channel Cook! Stacey Cook known for?
Stacey Cook is known for her easy stir‑fry noodle dishes, simple dumpling fillings, quick fried rice variations, and other comforting soups like hot and sour soup and wonton noodle broth.
Last updated: September 6, 2026
