Chinese Beef and Broccoli Soup

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Chinese Beef and Broccoli soup is a light and savory broth filled with beef tender enough to cut with a spoon, sweet onions, and crisp bites of broccoli; this was the result when my craving for Chinese Beef and Broccoli met Sean’s request for soup a few nights ago. The broth reminded us of beef pho and evenRead More

The post Chinese Beef and Broccoli Soup appeared first on barefeetinthekitchen.com.

The broth reminded us of beef pho and even my non-broccoli-loving kids ate every bite and then finished off their broth too. Chinese Beef and Broccoli Soup is a two thumbs up hit with my whole crew and it is sure to be on our table many more times this winter!

Over the past few years, I’ve often made this soup with ground beef as well as the steak the recipe originally called for. I’ve updated the recipe below to included alternate directions for using ground beef (or even ground turkey) if that is your preference. Steak is still my first choice, however, the ground meats are both less expensive and a faster cooking option. Whichever way you choose to make it, I am certain it’s going to be a new favorite!

Chinese Beef Broccoli Soup recipe by Barefeet In The Kitchen

Kitchen Tip: I use this pot to make this recipe.

Chinese Beef and Broccoli Soup

2 pounds flank steak (see note below for ground beef alternative)
2 tablespoons cornstarch or arrowroot
1/4 cup soy sauce
2 1/2 tablespoons coconut oil
2 small yellow onions (halved and sliced very thin, about 2 cups worth)
6 large cloves garlic (minced)
Optional: 1 tablespoon fresh ginger (minced)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
6 cups beef stock
1/4 cup oyster sauce
1 1/2 pounds fresh broccoli florets (cut bite-size, about 6 cups worth)

Slice the beef, against the grain, into very thin 1/8″ strips. Place the meat in a medium size bowl, sprinkle with cornstarch and add the soy sauce. Toss to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour.
Heat 1 tablespoon of coconut oil in a large pot or dutch oven over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another tablespoon of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
Add 1-2 teaspoons of coconut oil to the hot pan and add the onions, garlic, and ginger (if desired). Toss to coat the onions with oil, sprinkle lightly with salt and pepper and then allow to cook for about 5 minutes, stirring occasionally. When the onions are tender, add the broccoli and the beef stock and bring to a simmer.
Stir in the oyster sauce, taste and adjust the salt or sauce as desired. Simmer the broccoli, just until barely softened and still crisp. Remove from the heat, add the cooked meat and any juices. Stir and serve. Enjoy!

To substitute ground beef: Cook and crumble 2 pounds of ground beef, sprinkling it with cornstarch as it cooks. Stir the soy sauce into the beef as it finishes cooking. Leave the beef in the pot, skip the oil, and continue with the rest of the recipe.

{originally published 9/25/14 – recipe notes and photos updated 3/14/18}