Beef and Broccoli Soup

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Beef and Broccoli Soup is the perfect, filling wintertime soup deliciously flavored with a combination of soy sauce and oyster sauce. If you love Chinese Beef and Broccoli, you’re likely to really enjoy this soup!

soup with beef and broccoli in small red bowl

Beef and Broccoli Soup

Have you seen the hilarious Jimmy Fallon skits with Rhett and Link as they try to make everything from taco seasoning to deodorant into tea? Seriously, watch “Will it tea?” – it is kid friendly and hilarious.

Those skits came to mind as this time of year I love turning our favorite dinners into hearty bowls of soup. From the way a pot of simmering soup makes the house smell to cupping the warm bowl, soups just warm me up entirely.

I definitely smiled to myself when the family wanted Chinese Beef and Broccoli for dinner but I was really craving soup. We laughed at the idea of “Will it soup?” And the answer was a resounding, “YES”. It souped so well that this beef and broccoli soup has become a dinnertime favorite!

Tips for Easy Stir Fries

The hardest part of making beef and broccoli, or any stir fry with meat, always seems to be getting the meat cut. You are using thin meat, to begin with, and then trying to slice it into thin strips. I have two hacks for this.

One, ask your butcher to do it. Simple as that, they are usually willing to slice it into strips if you ask. Even if it is in the self-service case, just take it to the counter and ask.

Second, and what I usually end up doing, because I forget to ask the butcher to do it. I will put it in the freezer for 30 minutes or so before I slice it. This makes it just a bit firmer and easier to cut. It is by no means frozen through, just firm enough to make slicing thin strips a breeze.

Make that three! Or rather one very important tip. If you are slicing it yourself, make sure to use a sharp knife. It is so much easier and much safer to always use a very sharp knife.

Can I use ground beef in this recipe?

I’m happy to tell you that ground beef may be substituted for the steak in this recipe. It’s a tasty option and it’s also budget-friendly! To do that, cook and crumble 2 pounds of ground beef, sprinkling it with cornstarch as it cooks.

Stir the soy sauce into the beef as it finishes cooking. Leave the beef in the pot, skip the oil, and continue with the rest of the recipe.

The above video demonstrates the ground beef variation for this recipe.

red bowl filled with soup on floral napkin

Beef and Broccoli Soup Recipe

  • flank steak (see video above or notes in the recipe card below for the ground beef substitution)
  • cornstarch or arrowroot
  • soy sauce
  • coconut oil
  • yellow onion
  • garlic
  • fresh ginger
  • kosher salt
  • freshly ground pepper
  • beef stock
  • oyster sauce
  • broccoli florets

Instructions

  1. Slice the beef, against the grain, into very thin 1/8″ strips. Place the meat in a medium size bowl, sprinkle with cornstarch and add the soy sauce. Toss to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour.
  2. Heat 1 tablespoon of coconut oil in a large pot or dutch oven over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender.
  3. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another tablespoon of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
  4. Add 1-2 teaspoons of coconut oil to the hot pan and add the onions, garlic, and ginger (if desired). Toss to coat the onions with oil, sprinkle lightly with salt and pepper, and then allow to cook for about 5 minutes, stirring occasionally. When the onions are tender, add the broccoli and the beef stock and bring to a simmer.
  5. Stir in the oyster sauce, taste and adjust the salt or sauce as desired. Simmer the broccoli, just until barely softened and still crisp. Remove from the heat, and add the cooked meat and any juices. Stir and serve.
broccoli beef soup in red bowl

Soup and Stir Fry Recipes

Soups and stir fry are the dinner rotation we can do on repeat in our household. Here are some of our favorites, I hope you enjoy them as much as we do.

Rich and creamy, this Easy Loaded Baked Potato Soup will satisfy any hungry crowd that pulls up a chair at your table.

Italian Vegetable Beef Soup, with its list of simple ingredients and cozy flavor, is one you should try as well. A warm bowl of cabbage bean soup and a slice of crusty bread or biscuits adds up to a dinner everyone pulls up a chair for after a busy day.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. Tender strips of chicken, and hot, crisp vegetables are combined with an Asian-inspired sauce in this Ginger Chicken and Broccoli Stir Fry.

red bowl filled with soup on floral napkin

Chinese Beef and Broccoli Soup

Beef and Broccoli Soup is the perfect, filling wintertime soup deliciously flavored with a combination of soy sauce and oyster sauce.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6

Ingredients 

  • 2 pounds flank steak see note below for ground beef alternative
  • 2 tablespoons cornstarch or arrowroot
  • ¼ cup soy sauce
  • tablespoons coconut oil
  • 2 small yellow onions halved and sliced very thin about 2 cups worth
  • 6 large cloves garlic minced
  • 1 tablespoon fresh ginger minced optional
  • ¼ teaspoon kosher salt
  • teaspoon freshly ground pepper
  • 6 cups beef stock
  • ¼ cup oyster sauce
  • pounds fresh broccoli florets cut bite-size about 6 cups worth

Instructions

  • Slice the beef, against the grain, into very thin 1/8″ strips. Place the meat in a medium size bowl, sprinkle with cornstarch and add the soy sauce. Toss to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour.
  • Heat 1 tablespoon of coconut oil in a large pot or dutch oven over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender.
  • Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another tablespoon of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
  • Add 1-2 teaspoons of coconut oil to the hot pan and add the onions, garlic, and ginger (if desired). Toss to coat the onions with oil, sprinkle lightly with salt and pepper and then allow to cook for about 5 minutes, stirring occasionally. When the onions are tender, add the broccoli and the beef stock and bring to a simmer.
  • Stir in the oyster sauce, taste and adjust the salt or sauce as desired. Simmer the broccoli, just until barely softened and still crisp. Remove from the heat, add the cooked meat and any juices. Stir and serve. Enjoy!

Notes

To substitute ground beef: Cook and crumble 2 pounds of ground beef, sprinkling it with cornstarch as it cooks. Stir the soy sauce into the beef as it finishes cooking. Leave the beef in the pot, skip the oil, and continue with the rest of the recipe.

Nutrition

Calories: 367kcal · Carbohydrates: 19g · Protein: 42g · Fat: 14g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Cholesterol: 91mg · Sodium: 1496mg · Potassium: 1415mg · Fiber: 4g · Sugar: 5g · Vitamin A: 708IU · Vitamin C: 105mg · Calcium: 124mg · Iron: 4mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
beef and broccoli soup

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