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
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)
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.
