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If you have some beef that you don’t know what to do with, check out this Chinese minced beef soup recipe that’s overflowing with umami. This soup recipe idea is like an egg roll but in soup form. It’s gluten-free, dairy-free, grain-free, and nightshade-free, so it’s allergy-friendly for many people.
The flavor profile is ginger, garlic, and soy with a hint of sesame oil for depth of flavor. I’m telling ya, it’s like nothing you’ve ever had. You gotta try it! And a dollop of Chinese hot mustard sends it over the top with yum! Try it for an easy dinner idea for tonight.
Minced beef can be made out of any cut of beef you have. Just toss it in the food processer and whiz it up until it’s the consistency you like. I used ribeye steak for my minced beef, but you could use any steak, roast, or cut you have available.
Make sure it has a little bit of fat to add flavor to the soup. If you pick a cut without much marbling, you won’t get as much umami. It will still be good though, for sure!
Ground beef soup
But you can use ground beef if you don’t want to mince up some beef. The main thing for this soup is the flavor components of garlic, ginger, and soy. That tiny splash of sesame oil sets it all off just right, but be sure not to use too much!
Minced beef soup Chinese
If you don’t have minced beef, you can use ground beef, chicken, turkey, pork, or whatever meat you have available. If you can’t find bok choy, you can use green cabbage. If you want to use maple syrup, honey, white sugar, or brown sugar instead of raw sugar, it will still work great.
(And by the way, did you know you can grow your own ginger at home?)
Chinese Minced Beef Soup
- 1 tbsp soy sauce
- 2 tsp freshly grated ginger
- 1 pound minced beef
- 2 tbsp coconut oil
- 2 qt beef stock
- 3 lg carrots, grated
- 2 c thinly sliced mushrooms
- 4 c thinly sliced bok choy
- 2 c green beans, cut in one inch pieces
- 3 tbsp corn starch
- 1/2 c water
- 2 beaten eggs
- salt and pepper to taste
- 1 c chopped cilantro
- 3 tbsp raw sugar
- 2 cloves garlic, crushed
- 1/2 tsp sesame oil
- 4 green onions, sliced
- spicy chinese mustard for garnish if desired
- Mince the beef and add soy sauce and ginger, let marinate
- In a large stock pot, add oil and green beans
- Cook and stir until they begin to soften
- Add carrots to the pot
- Cook and stir for 2 mintuse longer
- Add marinated beef with the juice
- Cook until browned
- Add mushrooms, bok choy, beef stock, salt, pepper, sesame oil, sugar, and garlic
- Bring to a boil and cook until vegetables are crisp-tender
- Mix water and corn starch and add to soup while stirring
- Add eggs while stirring
- Cook 2 minutes more
- Remove from heat and add cilantrol
- Garnish with green onions and a tiny dollop of hot mustard
Can I freeze minced beef soup?
This minced beef soup freezes great. If you have to substitute green cabbage for the bok choy, you’ll lose a little bit of texture from your cabbage, but it’s not really noticeable. The bok choy will hold up to the freezing great, as will the other ingredients.
To thaw the soup, you can set it in the fridge the day before and then heat it up in the microwave or in a saucepan on the stove. Either way, it reheats great and you’ll have another wonderful meal that was made ahead of time. I LOVE freezer cooking. It saves so much time and I don’t ever have enough of that.
Minced beef recipes without tomatoes
I love having a recipe without tomatoes because I have a reaction to nightshades, so I can’t have them. There aren’t many tomato-free soup recipes out there, so I made up my own. It’s really hard to find food anywhere that doesn’t have tomatoes, peppers, or potatoes in it.
Like, really hard. I challenge you to see if you can. So I love making nightshade-free recipes for other people like me to enjoy. Here are some more nightshade-free recipes if you need that too.
- Nightshade free lasagna
- Nightshade free cabbage rolls
- Nightshade free tortelinni soup
- Nightshade free chicken lasagna
- Nightshade free hamburger cauliflower soup
I can’t wait to hear all about how much you love this recipe and what choices you made in making it. It’s really going to be one of your favorites. I’ve already had two friends make it and they are in love with it too.
For more beef inspiration, check this out: