Beef Egg Drop Soup

Steps

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1. 1
   Make garlic paste and ginger paste using a grater, about 3/4 teaspoon each. You can also finely mince them if a grater is unavailable.
   ▶ ≈0:21
2. 2
   Chop one green onion into small pieces and coarsely chop some cilantro. Cilantro is optional.
   ▶ ≈0:33
3. 3
   Beat two eggs and prepare fresh or frozen green peas.
   ▶ ≈0:47
4. 4
   Marinate ground beef with ginger paste, soy sauce, and cornstarch. Mix until evenly coated.
   ▶ ≈1:00
5. 5
   Mix cornstarch with cold water and stir until all the cornstarch dissolves completely.
   ▶ ≈1:13
6. 6
   In a pot, add water, chicken broth, and garlic paste in a 2:1 ratio, then bring to a boil.
   ▶ ≈1:27
7. 7
   Once boiling, add the marinated ground beef, breaking it apart as you add it, then add the green peas.
   ▶ ≈1:39
8. 8
   Season with a small amount of sugar and salt, then bring the soup back to a boil.
   ▶ ≈1:53
9. 9
   Once at a rolling boil, slowly pour in the cornstarch mixture while stirring gently—cornstarch settles, so keep stirring. Let the soup come back to a boil; it will thicken.
   ▶ ≈2:00
10. 10
    Turn heat to low and slowly pour the beaten egg into the soup using a ladle in a swirling motion to create silky egg ribbons.
    ▶ ≈2:23
11. 11
    Add the chopped green onion, cilantro, white pepper powder, and sesame oil. Mix everything together and serve.
    ▶ ≈2:36