Beef and Radish Soup

March 17, 2025 60 Minutes Medium

Nutritional Information

340 kcal
Calories
33g
Protein
8g
Carbohydrates
23g
Fat
Recipe Soup
Beef and Radish Soup

This Spicy Sichuan Beef Steak and Radish Soup is a bold, aromatic dish that combines tender beef with the warmth of Sichuan spices and the freshness of white radish. The beef is first blanched, then pressure-cooked with dried chili peppers, star anise, ginger, bay leaves, and Sichuan peppercorns for deep, complex flavors. Soy sauce, cooking wine, and salt enhance the richness, while the radish adds a sweet, earthy balance. Finished with fresh cilantro to cut through the richness, this soup is hearty, fragrant, and perfect for cold days or whenever you crave a comforting yet spicy meal. Quick to prepare in a pressure cooker, it delivers restaurant-quality taste with minimal effort. A must-try for lovers of Sichuan cuisine!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Wash the beef steak clean, cut it into pieces, and blanch it in boiling water for a few minutes. Then, take it out and drain the water.
Step 1
2
Step 2
Put the beef steak into a pressure cooker, add dried chili peppers, star anise, ginger, bay leaves, Sichuan peppercorns, soy sauce, salt, cooking wine, and enough water to cover the beef. Stir well, cover the lid, and cook over high heat until the steam comes out. Then, reduce the heat to medium and cook for 20-30 minutes.
3
Step 3
While waiting, peel and cut the white radish into pieces, and wash the cilantro clean for later use.
4
Step 4
After the pressure cooker releases the steam, add the white radish and continue cooking over medium heat for 10-20 minutes. Then, turn off the heat.
5
Step 5
After the pressure cooker releases the steam again, pour the contents into a soup bowl, put the washed cilantro on top (to absorb excess oil), and serve.

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