Golden Soup Sliced Beef (Jin Tang Fei Niu)
This indulgent dish features tender beef slices simmered in a rich, creamy golden broth made from puréed pumpkin and aromatic spices. The broth combines the natural sweetness of pumpkin with a subtle kick from yellow chili paste, creating a luxurious base for fresh vegetables like enoki mushrooms and baby bok choy. Quick to prepare yet impressively flavorful, it’s a harmonious blend of textures and tastes that balances comfort and elegance, perfect for sharing at family meals or impressing guests.
Equipment
- Large saucepan or Dutch oven
- Blender or food processor
- Cutting board
- Sharp knife
- Slotted spoon
- Measuring cups and spoons
Ingredients
- For the Golden Broth
- 1 cup diced pumpkin or butternut squash, peeled and seeded
- 4 cups low – sodium chicken broth
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 – 3 tablespoons yellow lantern chili paste adjust to taste
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup coconut milk optional, for extra creaminess
- For the Main Ingredients
- 1 pound 450g thinly sliced beef shank or brisket (feiniu slices)
- 8 ounces 225g enoki mushrooms, trimmed
- 2 baby bok choy halved lengthwise
- 1 red bell pepper sliced into strips
- 1 green onion chopped (for garnish)
Instructions
- Prepare the Pumpkin:
- Steam the diced pumpkin for 10 – 15 minutes until soft. Let cool, then blend into a smooth purée in a blender or food processor. Set aside.
- Build the Broth:
- Heat vegetable oil in a large saucepan over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant.
- Add yellow lantern chili paste and stir for 30 seconds. Pour in the pumpkin purée, chicken broth, soy sauce, sugar, salt, and white pepper. Whisk to combine.
- Bring the broth to a gentle boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally. If using coconut milk, add it now and mix well.
- Cook the Vegetables:
- Add enoki mushrooms, baby bok choy, and red bell pepper to the broth. Cook for 3 – 4 minutes until the vegetables are tender but still vibrant. Use a slotted spoon to transfer them to a serving bowl.
- Cook the Beef:
- Increase the heat to medium – high. Place the sliced beef into the hot broth, working in batches to avoid overcrowding. Cook for 1 – 2 minutes until the beef is just cooked through (it will turn from pink to brown). Remove with a slotted spoon and layer over the vegetables.
- Serve:
- Ladle the golden broth over the beef and vegetables. Garnish with chopped green onion. Serve immediately with steamed rice or noodles to soak up the flavorful broth.
Notes
Pumpkin Substitute: Use canned pumpkin purée (unsweetened) for convenience, but fresh pumpkin offers better flavor.
Spice Level: Adjust yellow lantern chili paste according to your heat tolerance—start with 2 tablespoons for mild, 3 for moderate spiciness.
Vegetable Variations: Substitute with shiitake mushrooms, spinach, or napa cabbage for added texture.
Make Ahead: The broth can be prepared up to 1 day in advance and stored in the refrigerator for deeper flavors.
Spice Level: Adjust yellow lantern chili paste according to your heat tolerance—start with 2 tablespoons for mild, 3 for moderate spiciness.
Vegetable Variations: Substitute with shiitake mushrooms, spinach, or napa cabbage for added texture.
Make Ahead: The broth can be prepared up to 1 day in advance and stored in the refrigerator for deeper flavors.
