Beef and Broccoli Soup
Author: 
Serves: 6 servings
 
Ingredients
Meat:
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add garlic, ginger and broccoli. Cook for another 5 minutes.
  4. Add broth, soy sauce and sesame oil. Add seared meat back to pot. Bring to a boil, then simmer for about 20 minutes.
  5. In the last couple of minutes, stir in rice vinegar and grated carrot.
To prepare ramen noodles:
  1. Place in a bowl of boiling water. Cover and let sit for 3-4 minutes. Drain then stir into soup.
Plan ahead:
  1. Soup can be reheated the next day. Add ramen noodles just before serving.
Recipe by Overtime Cook at https://overtimecook.com/2020/11/04/beef-and-broccoli-soup/