Transform your favorite Chinese beef and broccoli into a warming, satisfying soup! Featuring tender strips of beef and crisp broccoli florets immersed in a rich, deeply flavorful, and perfectly spiced broth. This soup is an absolute winner on chilly evenings. Originally published September 27, 2016.
Table of Contents
- Welcome to the World of Easy Weeknight Dinners
- Why This Chinese Beef and Broccoli Soup Is a Must-Try
- Key Ingredients for Your Beef and Broccoli Soup
- Substitutions and Variations for Your Beef and Broccoli Soup
- How to Make the Perfect Chinese Beef and Broccoli Soup
- Expert Tips for the Best Beef and Broccoli Soup
- Serving Suggestions for Your Chinese Beef and Broccoli Soup
- Storing and Reheating Beef Broccoli Soup
- Frequently Asked Questions About Broccoli Beef Soup
- Chinese Broccoli Beef Soup Recipe
Life’s simple pleasures often come in unexpected moments – like finding your car keys after you thought they were lost, or discovering a truly amazing recipe that simplifies dinner. It’s those small victories that make a good day even better. And speaking of good days, I recently had the pleasure of discovering a fantastic resource for fuss-free cooking: Mary Younkin’s “The Weeknight Dinner Cookbook.” For anyone looking to bring delicious, home-cooked meals to the table without the stress, her approach to “real life” recipes is a game-changer.
Mary, from the popular blog Barefeet in the Kitchen, has mastered the art of creating family-friendly dishes that are quick, easy, and incredibly tasty. Her cookbook is organized to help you whip up meals in record time, with sections dedicated to 15-25 minute meals, 30-45 minute meals, and even 5-10 minute prep meals. It’s the kind of cookbook that truly understands the demands of a busy lifestyle, making it an invaluable addition to any kitchen. I’ve already tried several recipes from it, and I can confidently say it’s a lifesaver for those hectic evenings. (You can find another recipe I adapted from her book here!)
Welcome to the World of Easy Weeknight Dinners
In the spirit of embracing simplicity and flavor, I decided to tackle Mary’s Beef and Broccoli Soup recipe. Chinese beef and broccoli is a beloved classic, a dish many of us frequently order for takeout. The rich, savory sauce, the tender beef, the vibrant broccoli – it’s a combination that truly satisfies. This soup version takes all those familiar, comforting flavors and transforms them into a hearty, warming bowl that’s perfect for any night of the week.
Why This Chinese Beef and Broccoli Soup Is a Must-Try
This isn’t just any soup; it’s a culinary journey that brings the best of Chinese takeout directly to your kitchen. Here’s why this Beef and Broccoli Soup will quickly become a family favorite:
- Unforgettable Flavor Profile: The soup boasts classic Chinese flavors – a harmonious blend of savory soy, umami-rich oyster sauce, fresh ginger and garlic, and a hint of spice from chili paste. Each spoonful delivers a balanced taste experience that’s both comforting and exciting.
- Incredibly Tender Beef: Thanks to a clever “velveting” technique using cornstarch and soy sauce, the beef strips become exceptionally tender, almost melting in your mouth. This technique is a secret weapon for achieving restaurant-quality texture at home.
- Healthy & Wholesome: Packed with lean protein from the beef and essential vitamins from the broccoli and other aromatics, this soup is a nutritious choice that doesn’t compromise on taste. It’s a complete meal in a bowl, offering both satisfaction and health benefits.
- Weeknight Friendly: Don’t let the authentic flavors fool you into thinking this is a complicated dish. It comes together surprisingly quickly, making it ideal for busy weeknights when you crave something special but don’t have hours to spend in the kitchen.
- Customizable to Your Liking: Whether you prefer more spice, extra broccoli, or even a different type of beef, this recipe is highly adaptable. You have full control over the ingredients to suit your family’s preferences.
While some of the ingredients like oyster sauce and Sambal Oelek chili paste might sound exotic, they are readily available in the Asian section of most major grocery stores. These ingredients are crucial for developing the authentic depth of flavor. The chili paste allows you to easily adjust the spice level – start with a small amount and add more to taste. Mary also suggests that you can easily adapt the recipe by using less beef and more broccoli, or even substituting ground beef for a more budget-friendly option. It’s a truly versatile recipe that caters to various needs and preferences.
Key Ingredients for Your Beef and Broccoli Soup
To embark on this delicious culinary adventure, here’s what you’ll need. This quick shopping list will help you gather your components, and the full recipe card below provides precise measurements and detailed instructions.
Proteins & Produce:
- Flank Steak: The star of the show. Flank steak (or skirt steak) is ideal for its lean texture and ability to become incredibly tender when sliced thinly against the grain and velveted.
- Yellow Onion: Provides a foundational sweetness and aromatic depth to the broth.
- Fresh Garlic & Ginger: These aromatic powerhouses are non-negotiable for authentic Chinese flavor. Use fresh for the best results!
- Broccoli: Fresh broccoli florets add vibrant color, a pleasant crunch, and a boost of nutrients. Two large heads ensure a generous amount of green goodness in every spoonful.
Pantry Staples & Flavor Enhancers:
- Cornstarch: Essential for velveting the beef, creating that wonderfully tender texture, and also acts as a slight thickener for the broth.
- Soy Sauce: The primary source of savory, umami flavor. Opt for reduced-sodium if you’re mindful of salt intake.
- Olive Oil: Used for browning the beef and sautéing the aromatics, building layers of flavor.
- Kosher Salt & Black Pepper: Basic seasonings to enhance all the other flavors. Adjust to your personal preference.
- Beef Broth: The liquid base for our soup. I highly recommend using a high-quality beef broth or Better Than Bouillon Beef Base for a richer, more robust flavor.
- Oyster Sauce: A cornerstone of Chinese cooking, offering a unique sweet, savory, and umami depth that is hard to replicate. Don’t skip it!
- Sambal Oelek Chili Paste: This chili paste provides a clean, bright heat without overpowering other flavors. It’s perfect for customizing the spice level from mild to fiery.
Substitutions and Variations for Your Beef and Broccoli Soup
This recipe is incredibly flexible, allowing you to tailor it to your pantry, budget, and taste preferences. Don’t be afraid to experiment!
- Budget-Friendly Beef: If flank steak is outside your budget, or you simply prefer it, 1.5 pounds of ground beef makes an excellent substitute. Simply cook and crumble the ground beef in the soup pot over medium heat, sprinkling it with cornstarch and pepper as it cooks. Stir in soy sauce towards the end of cooking, then proceed with the rest of the recipe, leaving the beef in the pot.
- Adjusting Beef and Broccoli Ratio: Feel free to use less steak (for example, ¾ pound to 1 pound) and compensate by adding a little more broccoli. This is a great way to make the meal go further or to increase your vegetable intake.
- Noodle or Rice Base: For a heartier meal that leans more towards a noodle or rice bowl, you can reduce the amount of beef broth. Use just enough to cook the broccoli, around 4-5 cups, then serve the rich stew-like mixture over steamed white or brown rice, or even rice noodles.
- Add More Vegetables: Enhance the nutritional value and texture by incorporating other quick-cooking vegetables. Sliced mushrooms, bell peppers, snow peas, or even thinly sliced carrots can be added along with the broccoli for extra color and flavor.
- Spice It Up (or Down!): The Sambal Oelek chili paste is fantastic, but if you don’t have it, a dash of Sriracha, red pepper flakes, or even a tiny amount of finely minced fresh bird’s eye chili can work. Adjust the quantity to match your preferred level of heat.
- Gluten-Free Option: To make this soup gluten-free, simply substitute regular soy sauce with tamari. Ensure your beef broth is also gluten-free.
- Broth Flavor Boost: For an even deeper umami kick, consider adding a dash of fish sauce or a teaspoon of sesame oil at the very end of cooking.
How to Make the Perfect Chinese Beef and Broccoli Soup
Creating this flavorful Chinese Beef and Broccoli Soup is a straightforward process. Follow these steps for a delicious and satisfying meal. For detailed measurements and a complete guide, refer to the full recipe card below!
- Prepare the Beef: Begin by slicing your flank steak as thinly as possible against the grain. Aim for slices roughly 1/8 inch thick and 2-3 inches long. This is crucial for tenderness. In a bowl, combine the sliced beef with cornstarch, black pepper, and soy sauce, ensuring the meat is well coated. Let it marinate for about 10 minutes while you prepare your other ingredients.
- Chop the Aromatics: While the beef marinates, thinly slice the yellow onion. Mince the garlic and ginger finely. Having these ready will streamline your cooking process.
- Sear the Beef: Heat a large soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is shimmering, add about half (or a third, depending on your pot size) of the marinated beef in a single layer. It’s important not to overcrowd the pot, allowing the beef to sear and brown rather than steam. Cook undisturbed for 1 minute.
- Finish Browning: Stir and flip the beef, cooking for another 30 to 60 seconds until it’s just barely cooked through and wonderfully tender. Immediately transfer the browned beef and any accumulated juices to a clean dish with a lid to keep warm.
- Repeat for Remaining Beef: Add another tablespoon of olive oil to the pot and repeat the searing process with the remaining beef, working in batches as needed. Once all beef is cooked, transfer it to the covered dish with the rest of the meat and juices.
- Sauté Aromatics and Deglaze: With the burner still on medium-high heat, add the sliced onion, minced garlic, and minced ginger to the pot. Pour in 1/2 cup of beef broth and add the kosher salt. Use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the pot – this is where much of your soup’s rich taste will come from.
- Build the Broth: Allow the onion mixture to cook for about 3 minutes, until the onions have slightly softened and the aromatics are fragrant. Then, add the broccoli florets and the remaining 7 1/2 cups of beef broth to the pot. Increase the heat to high.
- Season and Simmer: Once the soup reaches a rolling boil, stir in the oyster sauce and Sambal Oelek chili paste. Continue to simmer for just 2 minutes. The goal is to cook the broccoli until it is barely softened but still retains a slight crispness – perfectly tender-crisp.
- Adjust and Serve: Taste the soup and adjust the salt, pepper, and chili paste to your desired flavor and spice level. Finally, remove the pot from the heat and stir in the reserved cooked beef and any juices from the covered dish. Serve immediately and enjoy your homemade Chinese Beef and Broccoli Soup!
Expert Tips for the Best Beef and Broccoli Soup
Achieving restaurant-quality results at home is easier than you think with these expert tips:
- The Secret to Easy Slicing: Slicing steak thinly can be a challenge. To make it easier, pop the flank steak into the freezer for 15-20 minutes before slicing. It will firm up just enough to make clean, thin cuts against the grain without wobbling or sliding.
- Mastering Mincing: For garlic, a microplane grater is your best friend – it makes quick work of mincing and delivers a paste-like consistency that distributes flavor evenly. If you struggle with mincing fresh ginger and don’t have a microplane, many grocery stores offer ginger paste in the produce section near the fresh herbs. It’s a convenient substitute; just use an equivalent amount.
- Don’t Skip the Velveting: This isn’t just a suggestion; it’s a game-changer! “Velveting” is a classic Chinese cooking technique where meat or poultry is coated in cornstarch and a liquid (like soy sauce here) before cooking. This coating locks in moisture, preventing the meat from becoming tough and giving it that characteristic silky, tender texture often found in stir-fries and soups. It makes all the difference in the tenderness of your beef.
- Browning is Key for Flavor: When searing the beef, resist the urge to overcrowd the pot. Searing in batches allows the beef to truly brown and develop a rich, caramelized crust. These browned bits, or “fond,” on the bottom of the pot are packed with flavor that will be released and incorporated into the broth when you add the liquid – a process called deglazing.
- Perfectly Cooked Broccoli: The ideal broccoli texture in this soup is crisp-tender. Cooking it for only 2 minutes after the soup boils ensures it retains its vibrant color, nutritional value, and a satisfying bite, preventing it from becoming mushy.
- Taste and Adjust: Always taste your soup before serving. This is your chance to fine-tune the seasonings. You might want more salt, a crack of fresh pepper, or an extra spoonful of chili paste to elevate the flavors to your personal preference.
Serving Suggestions for Your Chinese Beef and Broccoli Soup
This Chinese Beef and Broccoli Soup is a complete and satisfying meal all on its own, loaded with protein and fresh vegetables. However, if you’re looking to round out your meal or enhance the “takeout” experience, here are a few ideas:
- Steamed Rice: A classic pairing! A bowl of fluffy white or brown rice is perfect for soaking up every drop of that flavorful broth.
- Noodles: For a noodle soup experience, add some cooked ramen, egg noodles, or even vermicelli directly into your bowl before serving.
- Frozen Egg Rolls or Spring Rolls: These are a fantastic addition for that true Chinese takeout vibe. Just bake or fry them according to package directions.
- Fresh Salad: A simple, crisp green salad with a light vinaigrette can provide a refreshing contrast to the rich soup.
- Extra Greens: If you love your vegetables, a side of steamed bok choy or snap peas can complement the broccoli beautifully.
Storing and Reheating Beef Broccoli Soup
This soup is wonderful fresh, but it also makes for fantastic leftovers, perfect for meal prepping!
Storing Beef Broccoli Soup:
You can store any leftover soup in an airtight container in the refrigerator for 3-4 days. For longer storage, this soup freezes well. Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer for easier stacking and faster defrosting. The soup will last for 2-3 months. Be aware that while the flavor will remain excellent, the texture of the broccoli might become a bit softer after freezing and thawing. This is perfectly normal and won’t diminish the deliciousness of the soup.
How to Reheat Beef and Broccoli Soup:
For individual servings, simply microwave a bowl of soup until heated through. If you’re reheating a larger quantity, transfer the soup to a pot on the stovetop over medium-low heat. Stir occasionally and heat gently until it reaches your desired temperature. The key is to avoid boiling the soup vigorously, as this can overcook the broccoli and beef, impacting their texture. Just warm it through until it’s ready to eat.
Frequently Asked Questions About Broccoli Beef Soup
The best beef cut depends on your soup’s cooking method. For slow-cooked soups, like my Beef and Barley Soup, tougher cuts like chuck roast or stew meat are ideal because long simmering times break down their connective tissues, resulting in incredibly tender meat. However, for a quick stovetop recipe like this Chinese Beef and Broccoli Soup, we need a cut that cooks quickly and remains tender. Flank steak and skirt steak are excellent choices. They are less expensive, readily available, slice thinly with ease, and become wonderfully tender with the “velveting” technique.
This Beef and Broccoli Soup gets its exceptional flavor from a combination of classic Chinese ingredients. Two key players are oyster sauce and chili paste. Oyster sauce delivers a fantastic sweet-and-salty umami punch, elevating the broth with its unique depth. It’s typically found in the Asian section of your local grocery store. Sambal Oelek chili paste adds a clean, bright heat without overpowering the other delicate flavors. It’s also widely available in the Asian aisle. While I love a traditional beef soup or stew, the sweet and spicy dynamic in this takeout-inspired recipe offers a truly exciting taste experience.
The terms “stock” and “broth” are often used interchangeably, but there’s a subtle difference. Beef stock is typically made from simmering animal bones (sometimes with a little meat and vegetables) for a long time, resulting in a richer, gelatinous liquid with a deeper body. Beef broth, on the other hand, is primarily made from simmering meat and/or vegetables, yielding a thinner, lighter liquid with a more pronounced meat flavor. For many recipes, including this one, beef broth works perfectly well, especially if it’s not the sole star of the show. However, if you have beef stock on hand and prefer a more robust, full-bodied soup, feel free to use it as a direct substitute for the broth. It will create a slightly different, but equally delicious, flavor profile.
Absolutely! This soup is a fantastic make-ahead option. You can prepare the entire soup and store it in the refrigerator for up to 3-4 days. The flavors tend to meld and deepen over time, making it even more delicious the next day. When reheating, follow the instructions above to ensure the best texture for the beef and broccoli.
Yes, this Beef and Broccoli Soup is a very healthy and well-balanced meal. It’s packed with lean protein from the flank steak, fiber and vitamins from the abundant broccoli, and fresh aromatics like garlic and ginger. With sensible portions, it offers a nutritious option that’s low in saturated fat and high in flavor, making it a great choice for those looking for wholesome weeknight dinners.
Other soups you will love!
Beef Barley Soup << this is one of the top recipes on my site. With good reason!!
10 Minute Wonton Soup << 10 minutes, I swear.
Ham Mac and Cheese Soup << I just made this one again the other day, and couldn’t believe how many times Charlotte asked for seconds. It’s soooo good.
One Skillet Beef Meatballs with Rice and Peas << Here’s the other recipe from Mary’s book I tried (hers has kielbasa instead of meatballs).
Easy Vegetable Beef Soup from Diary of a Recipe Collector
Orange Beef Teriyaki Soup from Melanie Makes
Slow Cooker Winter Squash Beef Stew from Will Cook for Smiles
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Chinese Broccoli Beef Soup Recipe
Your beloved Chinese beef and broccoli dish, reimagined as a hearty and spicy soup! Featuring succulent beef strips, crisp broccoli, and a rich, savory broth that hits all the right notes for a satisfying meal.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Servings: 6 Servings
Ingredients
- 1 & 1/2 pounds flank, or skirt steak
- 2 tablespoons cornstarch
- 1/2 teaspoon black pepper, fresh, more to taste
- 1/4 cup soy sauce, reduced sodium or regular
- 1 medium yellow onion, very thinly sliced (about 1 and 1/2 cups)
- 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons olive oil, divided (for browning the meat)
- 1/2 teaspoon kosher salt
- 8 cups beef broth
- 2 large heads broccoli, cut into florets
- 1/4 cup oyster sauce
- 1-4 tablespoons Sambal Oelek chili paste, to taste
Instructions
- Start by slicing the steak as thin as you can, always cutting against the grain. Aim for 1/8 inch slices that are approximately 2-3 inches long.
- Place the sliced meat in a bowl and thoroughly mix in cornstarch, pepper, and soy sauce. Let it marinate for 10 minutes while you prepare the vegetables.
- Thinly slice the yellow onion. Mince the garlic and ginger finely.
- Have a bowl or dish with a lid ready near the stove to hold the cooked beef.
- Heat a large soup pot over medium-high heat. Add 1 tablespoon of olive oil.
- Once the oil is shimmering, add about half (or a third) of the marinated beef in a single layer, ensuring not to overcrowd the pot. Cook without stirring for 1 minute to allow it to brown.
- Stir and flip the meat, cooking for another 30 to 60 seconds until it is barely cooked and very tender.
- Transfer the cooked beef to the prepared dish with a lid. Pour any accumulated liquid into the dish as well.
- Add the next tablespoon of olive oil to the pot. Repeat the browning process with the remaining beef, in batches if necessary. Transfer all cooked beef and juices to the covered dish.
- With the burner still on medium-high heat, add the sliced onion, minced garlic, and minced ginger to the pot. Add 1/2 cup of beef broth and the kosher salt. Scrape up any browned bits from the bottom of the pot.
- Let the onion mixture cook for about 3 minutes until slightly softened and fragrant.
- Add the broccoli florets and the remaining 7 1/2 cups of beef broth. Turn the heat up to high.
- When the soup comes to a boil, stir in the oyster sauce and chili paste.
- Simmer the broccoli for just 2 minutes, until it’s barely softened but still crisp.
- Taste the soup and adjust the salt, pepper, and chili paste as desired.
- Remove the pot from the heat and stir in the reserved cooked beef and any juices from the dish. Serve immediately.
Notes
- For beef broth, I often use Better Than Bouillon beef flavor. If using, combine 8 cups of water with 8 teaspoons of the bouillon paste.
- Sambal Oelek chili paste and oyster sauce are typically found in the Asian section of your grocery store. Sambal Oelek can be quite spicy, so start with 1 tablespoon and add more to achieve your preferred level of heat.
- To substitute ground beef: Cook and crumble 1.5 pounds of ground beef in the soup pot over medium heat. Sprinkle it with cornstarch and pepper as it cooks. Stir soy sauce into the beef as it finishes cooking. Leave the beef in the pot and then continue with the rest of the recipe as instructed.
- This recipe is adapted from Mary Younkin’s “The Weeknight Dinner Cookbook,” published by Barefeet in the Kitchen.
Nutrition
Serving: 1 bowl | Calories: 256kcal | Carbohydrates: 8g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Potassium: 642mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg
- Course: Main Course
- Cuisine: Chinese
- Calories: 256
- Keyword: Beef, broccoli, soup