Beef and Broccoli Soup is a meal-in-one take on a Chinese restaurant classic that your whole family will love!
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There are certain dishes that I’ll reliably order every time I see it on the menu. I mean, I’m not proud of this. I also want to branch out, and I often do, but I see certain menu items and I *need* to have them. For example, if I see beer battered onion rings on a restaurant menu, I need to taste them. Sometimes they’re massively disappointing, but occasionally they’re really great and I’ll always take that chance.
Then, there’s beef and broccoli. Every time I order food from a chinese restaurant, I say to myself “this time, I’m gonna try one of the many, MANY dishes on the menu that I’ve never tried before. But then basically every time, at the last minute, I chicken out and order beef and broccoli. Again. What can I say…it’s a safe bet and delicious every time!
So recently, when I was working on an article of all-in-one meals for MIshpacha Magazine (where I write a monthly recipe column), I decided that I needed to include a version of this Chinese restaurant staple. But also, the weather is getting cold and I couldn’t stop thinking about soup, so this Beef and Broccoli Soup was born! It’s a hearty, filling and super delicious meal in a bowl that you’re going to find yourself making again and again. Trust me, I’m making it on repeat as well!
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- 2 Tablespoons corn starch
- 1 Tablespoon water
- 2 teaspoon soy sauce
- 1½ lb pepper steak, cut into bite size pieces.
- 2 Tablespoon oil for frying
- Soup:
- 2 Tablespoon oil
- 1 onion, sliced
- 1 box (8-10 oz) white mushrooms, sliced
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 3 cubes frozen ginger
- 1 lb broccoli florets chopped (frozen and defrosted is fine)
- 4 cups broth
- 3 Tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 carrot, grated
- 1 tablespoon rice vinegar
- 2 packs ramen noodles, flavor packets discarded
- Combine cornstarch, water and soy sauce in a large bowl. Add meat and stir until coated. For best results, let it sit for 20-30 minutes before continuing. Heat oil in a soup pot over high heat. Sear meat on high for a minute or two, until browned on the outside. Remove from pot and set aside. Work in batches to prevent overcrowding the pan.
- Prepare the soup: heat oil in the same pot (there’s no need to wash it first). Add onion, mushrooms and salt and cook on medium for 8-10 minutes.
- Add garlic, ginger and broccoli. Cook for another 5 minutes.
- Add broth, soy sauce and sesame oil. Add seared meat back to pot. Bring to a boil, then simmer for about 20 minutes.
- In the last couple of minutes, stir in rice vinegar and grated carrot.
- Place in a bowl of boiling water. Cover and let sit for 3-4 minutes. Drain then stir into soup.
- Soup can be reheated the next day. Add ramen noodles just before serving.
Some other recipes you might enjoy:
Sheet Pan Chicken and Broccoli
Honey Mustard Chicken Stir Fry
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Any ideas to substitute out the mushrooms? Thanks
You can skip them if need be.
Going to try this soup
Sounds amazing
This looks great! Should there be carrots in the ingredients list?
There is…
Can it be made in a slow cooker?
I think that would be too long and the veggies would get too mushy.
Which flavor broth would you recommend?
I use imagine no chicken or vegetable broth, or leftover chicken soup from shabbos.
Yum! Does this soup freeze well?
No. If I don’t mention freezing in the plan ahead portion of the recipe, that means I don’t recommend doing that.
Beef and broccoli is my favorite too! Is there a different meat that can be substituted for pepper steak? It’s really hard to find that where I live.
Absolutely! I’m not familiar with what options you have, but your best bet is to ask your butcher for a recommendation.
Could I use beef stew cubes instead of pepper steak?