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
Scale
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.
