1. Prepare the Beef

To begin, cut the beef stew meat or flank steak into small, bite-sized cubes. If you prefer a leaner cut of meat, you can opt for sirloin or tenderloin. Freeze the meat for about 30 minutes to make it easier to cut thin slices, if needed.

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes to the pot in batches to avoid overcrowding. Brown the beef for 3-4 minutes on all sides, turning the cubes to ensure they cook evenly. After the beef is browned, remove it from the pot and set it aside.

2. Sauté the Vegetables

In the same pot, add the remaining 1 tablespoon of vegetable oil. Heat the oil over medium heat, then add the diced onion and sauté for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

The combination of garlic, ginger, and onion creates a savory base that enhances the flavor of the soup and gives it a comforting depth.

3. Add the Broth and Seasonings

Once the onions have softened, add the beef broth and water to the pot. Stir to combine and bring the mixture to a simmer over medium-high heat. Add the soy sauce, oyster sauce (if using), and sugar, which will balance out the savory and sweet flavors of the broth.

Season with ground black pepper and salt to taste. The soy sauce provides a rich umami flavor, while the sugar helps to balance the savory notes with a slight sweetness. If you like your soup a little tangy, add a tablespoon of rice vinegar for an extra layer of flavor.

4. Simmer the Soup

Bring the soup to a boil and then reduce the heat to low. Let the soup simmer uncovered for 30-40 minutes, allowing the beef to become tender and the flavors to meld together. Stir occasionally, ensuring that the beef does not stick to the bottom of the pot.

Simmering for this amount of time will allow the beef to break down and become tender, while the flavors from the broth and seasonings blend to create a rich, savory base.

5. Add the Vegetables and Sweet Corn

After the beef has cooked through and is tender, add the diced carrots and sweet corn kernels to the pot. Stir to combine, and continue simmering for an additional 10-15 minutes, or until the carrots are tender and the corn is heated through.

The sweet corn adds a natural sweetness to the soup, and the carrots contribute a slight crunch and additional texture, making each spoonful hearty and satisfying.

6. Optional Thickening

If you prefer a thicker soup, you can make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly pour the slurry into the soup while stirring to ensure it thickens evenly. Allow the soup to simmer for a few more minutes until the desired thickness is achieved.

This step is optional, but it adds a velvety consistency to the broth, making it even more comforting.

7. Adjust the Seasoning

Taste the soup and adjust the seasoning if necessary. You may want to add a little more salt, pepper, or soy sauce, depending on your taste preferences. If the soup is too salty, you can dilute it with a bit more water or broth.

8. Serve and Garnish

Ladle the soup into bowls, ensuring each serving contains plenty of beef, vegetables, and sweet corn. Garnish with freshly chopped cilantro and sliced green onions for added freshness and color. Serve with a side of steamed rice or crusty bread for a complete meal.