If you’re craving a soup that’s bursting with rich flavors and a comforting warmth, this Chinese Broccoli Beef Soup Recipe is going to become your new go-to. Tender slices of marinated flank steak swim alongside vibrant broccoli florets in a savory broth that’s been kissed with garlic, ginger, and a touch of chili heat. This soup perfectly balances hearty and fresh, making it a delightful way to enjoy the best of Asian-inspired cooking in a bowl. It’s simple enough for a weeknight but impressive enough to share with friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, creating layers of flavor and texture that make this soup stand out. From the tender beef to the crunchy broccoli and fragrant aromatics, each component is essential to bring your Chinese Broccoli Beef Soup Recipe to life.
- Flank or skirt steak (1 & 1/2 pounds): Thinly sliced against the grain for tender, flavorful beef.
- Cornstarch (2 tablespoons): Creates a light coating on the meat that thickens the broth slightly and seals in flavor.
- Black pepper (1/2 teaspoon): Adds subtle spice and balances the savory elements.
- Soy sauce (1/4 cup): Provides a deep umami richness with just the right amount of saltiness.
- Yellow onion (1 medium): Thinly sliced to lend sweetness and aroma to the soup.
- Garlic (6 cloves): Minced fresh garlic adds pungent warmth and depth.
- Ginger (1 tablespoon): Mincing fresh ginger brings a distinctive zesty brightness.
- Olive oil (2-3 tablespoons): Used for browning the beef, enhancing texture and flavor.
- Kosher salt (1/2 teaspoon): Essential for seasoning and balancing the soup.
- Beef broth (8 cups): The flavorful base that carries all other ingredients perfectly.
- Broccoli (2 large heads): Cut into florets for vibrant color and delightful crunch.
- Oyster sauce (1/4 cup): Adds savory sweetness and depth to the soup.
- Sambal Oelek chili paste (1-4 tablespoons): Customize the heat level while adding a touch of spicy complexity.
How to Make Chinese Broccoli Beef Soup Recipe
Step 1: Prepare the Beef
Start by slicing your flank or skirt steak as thinly as possible—around 1/8 inch thick and 2 to 3 inches long. Remember to slice against the grain to keep the meat tender, which is key to a great texture in the soup.
Step 2: Marinate the Meat
Place your sliced steak in a bowl and toss it with cornstarch, black pepper, and soy sauce. Let this marinate for about 10 minutes while you get the rest of your ingredients ready. This step helps the beef absorb those wonderful flavors and develops a slight velvety coating when cooked.
Step 3: Prepare Aromatics and Vegetables
While the beef marinates, thinly slice the yellow onion, and mince the garlic and ginger. These aromatics will infuse the broth with an irresistible fragrance and depth that will warm up your kitchen and your palate.
Step 4: Brown the Beef
Heat a large soup pot on medium-high and add a tablespoon of olive oil. Once shimmering, add a portion of the marinated beef without crowding the pan, allowing it to brown instead of steam. Cook for about a minute without stirring, then flip and cook for another 30-60 seconds until just barely cooked and tender. Transfer the browned beef to a bowl, keeping any juices, and repeat with remaining meat in batches.
Step 5: Build the Soup Base
With the pot still over medium-high heat, add another tablespoon of olive oil, then toss in the onion, garlic, and ginger. Pour in half a cup of beef broth and sprinkle in kosher salt to help deglaze the pot. Scrape the bottom to incorporate all those flavorful browned bits, cooking until the onions soften and everything smells heavenly—about 3 minutes.
Step 6: Add Broccoli and Broth
Next, add the broccoli florets and the rest of the beef broth to the pot. Turn the heat up to high and bring the soup to a boil. This brings all components together, creating a rich but fresh broth with beautifully tender, yet crisp, broccoli.
Step 7: Season and Simmer
Stir in your oyster sauce and chili paste to taste, controlling the heat level you prefer. Let the soup simmer just 2 minutes until the broccoli is brightly colored and still has a bit of crunch, preserving texture and flavor.
Step 8: Finish and Serve
Remove the pot from heat and gently stir in the browned beef and its juices. This final step ensures the meat stays tender and infuses the soup with extra richness. Serve piping hot and watch how everyone’s eyes light up!
How to Serve Chinese Broccoli Beef Soup Recipe
Garnishes
Fresh green onions or chopped cilantro bring a pop of color and freshness that complements the hearty broth perfectly. A drizzle of toasted sesame oil or a sprinkle of toasted sesame seeds adds a subtle nutty aroma that’s simply irresistible.
Side Dishes
This soup pairs wonderfully with steamed jasmine rice for a complete meal or a light side of dumplings to keep the Asian-inspired theme going. If you prefer something lighter, a crisp cucumber salad with rice vinegar dressing contrasts beautifully with the warm, savory soup.
Creative Ways to Present
Serve your soup in rustic ceramic bowls with a side of chili oil for those who love extra spice. For a casual dinner party, try setting out various garnishes and spice options so each guest can customize their bowl. This not only looks beautiful but keeps everyone engaged and excited to dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making it taste even better the next day. Keep the broccoli slightly crisp by adding it fresh when reheating if possible.
Freezing
To freeze, separate the broth and cooked beef from the broccoli, as freezing broccoli can change its texture. Freeze broth and beef together in a sealed freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Warm the soup on the stove over medium heat, adding fresh broccoli florets near the end of reheating to maintain their crunch and vibrant green color. Stir gently to combine and heat the beef without overcooking it.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While flank or skirt steak is preferred for its tenderness and quick cooking time, you can also use sirloin or even ribeye if sliced thinly against the grain. Just keep in mind that thicker cuts may require a slightly longer cooking time.
Is there a vegetarian version of the Chinese Broccoli Beef Soup Recipe?
For a vegetarian twist, substitute the beef with firm tofu or mushrooms for umami richness, and replace beef broth with vegetable broth. The oyster sauce can be swapped with a vegetarian mushroom sauce to keep that savory punch.
How spicy is the soup with Sambal Oelek?
The heat level depends on how much Sambal Oelek you add; starting with one tablespoon is mild and flavorful, while adding more can bring a noticeable spicy kick. Adjust it according to your personal tolerance for spice.
Can I make this soup in a slow cooker?
While you can adapt this recipe for a slow cooker, it’s best to brown the beef and cook the aromatics on the stovetop first to develop deep flavors. Then transfer everything to the slow cooker and cook on low for 4-6 hours, adding broccoli in the last 30 minutes.
What can I use if I don’t have oyster sauce?
Soy sauce mixed with a touch of hoisin sauce or even a little fish sauce can be a good substitute if you don’t have oyster sauce on hand. Each will bring slightly different notes, but all will enhance the umami flavor beautifully.
Final Thoughts
There’s something truly special about a bowl of Chinese Broccoli Beef Soup Recipe that warms your heart and comforts your soul. With its perfect balance of tender beef, fresh broccoli, and a rich, flavorful broth, it’s a dish you’ll want to return to time and again. Give this recipe a try—you might just find your newest favorite soup to share at the table with those you love.
Print
Chinese Broccoli Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Broccoli Beef Soup features tender slices of flank steak cooked with fragrant garlic, ginger, and onions, simmered with fresh broccoli in a savory beef broth enhanced with oyster sauce and a touch of chili paste for a balanced, hearty, and comforting bowl of soup perfect for family dinners or meal prepping.
Ingredients
Beef and Marinade
- 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)
Vegetables and Aromatics
- 1 medium yellow onion (very thinly sliced, about 1 and 1/2 cups)
- 6 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 large heads broccoli (cut into florets)
Oils, Sauces, and Seasonings
- 2–3 tablespoons olive oil (divided, for browning the meat)
- 1/2 teaspoon kosher salt
- 8 cups beef broth
- 1/4 cup oyster sauce
- 1–4 tablespoons Sambal Oelek chili paste (adjust to taste)
Instructions
- Slice the Steak: Start by slicing the flank steak as thin as possible, about 1/8 inch thick and 2-3 inches long, ensuring you cut against the grain to maximize tenderness.
- Marinate the Meat: In a bowl, combine the sliced steak with cornstarch, black pepper, and soy sauce. Mix well and let it sit for 10 minutes to absorb the flavors while preparing the vegetables.
- Prepare Vegetables: Thinly slice the yellow onion, mince the garlic cloves, and mince the ginger root finely to build the aromatic base of the soup.
- Set Up Holding Dish: Place a bowl or dish with a lid near your stove to hold the cooked beef once browned, keeping it warm and juicy.
- Heat the Pot: Warm a large soup pot over medium-high heat and add 1 tablespoon of olive oil, allowing it to shimmer before adding meat.
- Brown the Meat – First Batch: Add half or a third of the marinated steak in a single layer to avoid crowding, and cook without stirring for 1 minute to develop a good sear.
- Flip and Finish Browning: Stir and flip the meat, cooking for another 30 to 60 seconds until the beef is just barely cooked and tender.
- Transfer Cooked Beef: Move the browned meat to the prepared dish, including any juices and liquid, and cover to retain moisture.
- Brown Remaining Meat: Heat the remaining olive oil and repeat the browning process with the leftover steak in batches, transferring all cooked meat and juices to the dish and covering.
- Sauté Aromatics: Keep the heat on medium-high, add the sliced onions, minced garlic, and ginger to the pot. Pour in 1/2 cup of beef broth and sprinkle salt, scraping up the browned bits from the bottom to incorporate maximum flavor.
- Cook Aromatics: Let this mixture cook for about 3 minutes until the onions soften and the garlic and ginger release their fragrance.
- Add Broccoli and Broth: Introduce the broccoli florets to the pot along with the remaining 7 and 1/2 cups beef broth, then increase heat to high to bring the soup to a boil.
- Season the Soup: Once boiling, stir in the oyster sauce and Sambal Oelek chili paste, adjusting the amount of chili paste per your desired spice level.
- Simmer Broccoli: Reduce to a simmer and cook the broccoli for 2 minutes, just until it is barely softened yet still crisp, preserving texture and nutrition.
- Adjust Seasonings: Taste and modify salt, pepper, and chili paste as needed to perfect the flavor balance.
- Finish and Serve: Remove the pot from heat, stir in the cooked beef and any accumulated juices, then serve the soup immediately for best flavor and texture.
Notes
- For more tender meat, freeze the flank steak slightly before slicing to achieve thin, even slices.
- Adjust the amount of chili paste to your heat preference; start with 1 tablespoon and increase gradually.
- You can substitute broccoli with Chinese broccoli (gai lan) for a more authentic flavor.
- Use reduced sodium soy sauce and beef broth to control the saltiness of the soup.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
