If you’ve ever craved a cozy bowl of hearty, savory soup that’s bursting with fresh greens and tender beef, then this Chinese Broccoli Beef Soup Recipe is about to become your new favorite comfort food. Imagine thinly sliced, marinated flank steak swimming alongside vibrant broccoli florets in a rich beef broth spiked with garlic, ginger, and just the right spicy kick of chili paste. It’s an irresistible blend of textures and flavors that warms the soul and satisfies every craving.
Ingredients You’ll Need
Getting this Chinese Broccoli Beef Soup Recipe just right means using simple, yet star-quality ingredients that each bring something essential to the table — from the tender beef to the crisp broccoli and the aromatic garlic and ginger that make all the difference.
- Flank (or skirt steak): Choose a lean cut to slice thin for tender, flavorful beef that absorbs all the marinade.
- Cornstarch: Helps to give the beef a delicate coating, locking in juices and creating a beautiful texture.
- Black pepper: Freshly cracked for the best aromatic warmth; adjust to your taste.
- Soy sauce: The umami powerhouse that seasons the beef marinade just right.
- Yellow onion: Thinly sliced to gently sweeten and add depth to the broth.
- Garlic: Minced to infuse a punch of savory goodness.
- Ginger: Fresh and minced, it brings a subtle zing that lifts the entire soup.
- Olive oil: Used for browning the meat, adding richness and helping develop flavor.
- Kosher salt: Balances flavors perfectly throughout cooking.
- Beef broth: The luscious base that carries all the other flavors in this soup.
- Broccoli heads: Cut into florets, they add crunch, color, and healthy greens to every spoonful.
- Oyster sauce: Brings a sweet-salty depth that elevates the broth beautifully.
- Sambal Oelek chili paste: Adds just the right amount of heat and complexity; adjust from mild to fiery according to your mood.
How to Make Chinese Broccoli Beef Soup Recipe
Step 1: Prepare the Beef
Start by slicing your flank steak as thinly as possible — about 1/8 inch thick — cutting against the grain to keep the meat tender. The long, thin strips soak up the marinade better and cook quickly, which is crucial for this soup.
Step 2: Marinate the Meat
In a bowl, combine the sliced beef with cornstarch, black pepper, and soy sauce. This simple mix tenderizes the beef while seasoning it deeply. Let it rest for 10 minutes to absorb all the good flavors as you prep your veggies.
Step 3: Chop the Aromatics
Slice your yellow onion very thinly, mince the garlic and ginger finely. These ingredients will build the fragrant base of the soup, creating layers of flavor you’ll love.
Step 4: Brown the Beef
Heat olive oil in a large soup pot over medium-high heat. Add a batch of the marinated beef in a single layer, avoiding overcrowding so the meat browns rather than steams. Cook each side just until it starts to brown but is still tender — about 1 to 1 ½ minutes per batch. Transfer cooked beef and its juices to a covered bowl and repeat with remaining meat.
Step 5: Sauté the Aromatics
In the same pot, add the onions, garlic, ginger, a splash of beef broth, and kosher salt. Stir and scrape the bottom of the pot to lift all those browned bits — all those flavors contribute to a richer broth. Cook for about 3 minutes until the onions soften and the aroma fills your kitchen.
Step 6: Build the Broth
Add your broccoli florets and the rest of the beef broth, then turn the heat up to bring the soup to a gentle boil. The broccoli will stay vibrant and crisp thanks to a quick simmer.
Step 7: Finish the Soup
Stir in the oyster sauce and desired amount of Sambal Oelek chili paste to give your soup a savory, slightly spicy kick. Let the broccoli simmer for 2 minutes, just enough to soften slightly but keep good texture.
Step 8: Combine and Serve
Remove the pot from heat and gently fold the browned beef and its juices back into the soup. The beef stays tender and juicy, and all those delicious flavors marry beautifully right before serving.
How to Serve Chinese Broccoli Beef Soup Recipe
Garnishes
To elevate your bowl, sprinkle chopped scallions or fresh cilantro over the top. A few drops of toasted sesame oil or a squeeze of fresh lime add irresistible brightness and a subtle nuttiness that perfectly accents the broth.
Side Dishes
This soup pairs wonderfully with steamed jasmine rice, which soaks up every bit of that flavorful broth. For a heartier meal, serve with crispy fried spring rolls or vegetable dumplings to add textural variety.
Creative Ways to Present
For a fun twist, ladle the soup over a bed of cooked rice noodles or serve in individual ceramic bowls topped with extra chili paste for those craving bold heat. Offering small dishes of pickled vegetables on the side also adds a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Broccoli Beef Soup Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors deepen overnight, making it just as delicious the next day.
Freezing
You can freeze this soup for longer storage, but it’s best to slightly undercook the broccoli before freezing to prevent sogginess. Store in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally to warm evenly without overcooking the beef or broccoli. Adding a splash of beef broth or water can help if the soup thickens too much during storage.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While flank or skirt steak are ideal for their texture and quick cooking, you can also use sirloin or even thinly sliced ribeye, but adjust cooking times accordingly to keep beef tender.
Is this soup very spicy?
The heat level is totally adjustable here. Sambal Oelek chili paste adds a pleasant warmth, but you can start with just a little and increase to your own liking, or omit it for a milder soup.
Can I substitute broccoli with other vegetables?
Yes! Chinese broccoli (gai lan) is traditional and delicious if you can find it. Otherwise, tender-crisp broccoli florets or even bok choy work beautifully for the texture and flavor balance.
How thin should I slice the beef?
The key to tender beef in this soup is slicing it very thinly, about 1/8 inch thick, and always against the grain. This helps the meat stay soft and soak up all those marinade flavors quickly.
Can this recipe be made gluten-free?
Definitely. Use tamari instead of soy sauce and make sure your oyster sauce is gluten-free. This way, you get the same wonderful flavors without the gluten.
Final Thoughts
This Chinese Broccoli Beef Soup Recipe is a beautiful balance of flavors and textures that feels both nourishing and indulgent. Whether you’re warming up on a chilly evening or just craving something wholesome and satisfying, you’ll find this recipe hits all the right notes. Give it a try—you might just add it to your list of cherished go-to meals!
Print
Chinese Broccoli Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Broccoli Beef Soup is a flavorful and comforting dish featuring tender slices of marinated flank steak cooked to perfection, combined with crispy broccoli florets in a savory beef broth enriched with oyster sauce and a touch of chili paste for a mild kick. Perfect for a nourishing weeknight meal, this soup balances hearty protein with fresh vegetables and classic Chinese flavors.
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)
Broth and Seasonings
- 8 cups beef broth
- 1/4 cup oyster sauce
- 1–4 tablespoons Sambal Oelek chili paste (adjust to taste)
- 1/2 teaspoon kosher salt
Oils and Others
- 2–3 tablespoons olive oil (divided, for browning the meat)
Instructions
- Slice the beef: Start by slicing the flank or skirt steak as thinly as possible, about 1/8 inch thick and 2-3 inches long, making sure to cut against the grain for tenderness.
- Marinate the meat: Place the sliced beef in a bowl and combine with cornstarch, black pepper, and soy sauce. Mix well and let it sit for 10 minutes to absorb the marinade.
- Prepare aromatics: Thinly slice the onion and mince the garlic and ginger while the meat marinates.
- Get ready to cook: Keep a bowl or dish with a lid nearby by the stove to transfer the cooked meat into as it finishes cooking.
- Heat oil for browning: Warm a large soup pot over medium-high heat and add 1 tablespoon of olive oil.
- Brown the beef in batches: When the oil is hot and shimmering, add about half or a third of the marinated beef in a single layer, avoiding crowding so the meat browns rather than steams. Cook for 1 minute without stirring.
- Flip and finish browning: Stir and flip the beef, cooking for another 30 to 60 seconds until it is barely cooked but tender.
- Transfer cooked beef: Move the cooked meat to the prepared bowl with a lid, draining any liquid into the dish, and cover to keep warm.
- Repeat browning: Add another tablespoon of olive oil to the pot and repeat the browning process with the remaining meat in batches, transferring cooked beef and juices to the dish and covering.
- Sauté aromatics: With the pot still on medium-high, add the sliced onion, minced garlic, and ginger. Pour in 1/2 cup of beef broth and add kosher salt, scraping the bottom of the pot to release browned bits for extra flavor.
- Cook aromatics: Let the onion mixture cook for about 3 minutes until it is fragrant and slightly softened.
- Add broccoli and broth: Stir in the broccoli florets and the remaining 7 1/2 cups beef broth. Increase heat to high.
- Season the broth: Once the soup reaches a boil, add oyster sauce and the desired amount of Sambal Oelek chili paste, stirring to combine.
- Simmer broccoli: Allow the broccoli to cook for 2 minutes so it’s tender yet still crisp.
- Adjust seasoning: Taste and modify salt, black pepper, and chili paste levels as preferred.
- Add beef back and serve: Remove the pot from heat, return the cooked beef along with the juices to the soup, stir gently, and serve immediately for best flavor and texture.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Do not overcrowd the meat when browning to avoid steaming and ensure a good sear.
- Adjust the Sambal Oelek chili paste to control the heat level.
- Use reduced sodium soy sauce if you want to limit saltiness.
- Keep cooked beef warm and covered while finishing the broth to retain juices and flavor.
- Use fresh broccoli for the best texture and color; frozen broccoli may become mushy.
