Chinese Style Beef and Broccoli Soup

Chinese beef and broccoli soup is a playful, brothy take on the classic Asian‑American favorite. It captures the savory flavors of takeout in a comforting bowl and might become your new go‑to weeknight meal.

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Beef and broccoli is one of the most reliable takeout orders: tender seared beef, crisp broccoli, and a rich brown sauce. This recipe keeps all that flavor but turns it into a light, satisfying soup that’s easy to make at home.

What is beef and broccoli?

The classic dish pairs thinly sliced beef with broccoli florets in a savory sauce made from soy and oyster sauce, garlic, and aromatics. In this version the sauce becomes a flavorful broth so every spoonful is warming and well seasoned, with tender beef and crisp-tender broccoli throughout.

Ingredients

For this recipe you will need:

• Beef – Flank steak, thinly sliced against the grain into strips. Any tender steak sliced thin will work.
• Cornstarch – Helps slightly thicken and coat the beef.
• Soy sauce – For that classic savory base.
• Onion – Thinly sliced white onion.
• Garlic – Minced.
• Spices – Freshly cracked black pepper, ground ginger, and salt to taste.
• Olive oil – For searing the beef and sautéing aromatics.
• Beef broth – Low sodium is recommended so you can control seasoning.
• Broccoli – Fresh florets for the best texture; avoid frozen for this recipe.
• Oyster sauce – Adds depth and a slight sweetness to the broth; available in most grocery stores.
• Chili paste – Optional, to add heat; adjust to taste.

How to Make

Turning beef and broccoli into soup is straightforward and fast.

1. Place the steak strips in a large mixing bowl. Season with freshly cracked black pepper, then add the cornstarch and soy sauce. Toss to coat, cover, and let the beef marinate for 10–15 minutes.
2. Heat half of the olive oil in a heavy pot or Dutch oven over medium‑high heat. When the oil shimmers, spread half of the steak in a single layer and sear without stirring for 45–60 seconds to develop a golden crust. Flip and cook another 30 seconds until barely cooked but tender. Transfer the seared beef and any juices to a plate and cover with foil. Repeat with the remaining steak using the rest of the oil.
3. With the pot still over medium‑high heat, add the sliced onion and minced garlic. Pour in 1/2 cup of beef broth, season with ground ginger and salt to taste, and use the broth to deglaze the pan, scraping up browned bits from the bottom.
4. Stir in the remaining beef broth and add the broccoli florets. Increase heat to bring the soup to a boil. Once boiling, stir in the oyster sauce and chili paste, tasting before adding a full second tablespoon of chili paste if you’re unsure about the spice level.
5. Let the soup cook for about 2 minutes, just until the broccoli is bright and tender‑crisp. Remove from heat and stir in the cooked beef and any accumulated juices. Serve hot and enjoy.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave until warmed through. If you plan to store leftovers, avoid adding rice directly to the pot; add cooked rice to individual bowls when serving instead.

Tips and Variations

• Serve each bowl with about 1/3 cup cooked white rice if you want a heartier meal; do not add rice to the pot if you expect leftovers.
• If you prefer, ground beef can be used. Choose a lean variety and brown it in the pot, seasoning with cornstarch and pepper, then add the soy sauce and proceed with the recipe.
• Stock can be substituted for broth, but because this soup relies on the broth’s seasoning, broth is the preferred choice for consistent flavor.
• When trying chili paste for the first time, start with a tablespoon, taste, and increase as desired.

Recipe Card

Notes

• To make bowls more filling, add cooked white rice to each serving rather than to the pot if you plan to keep leftovers.
• Ground beef can replace steak in a pinch; brown it in the pot, stir in soy sauce when mostly cooked, and continue with the recipe.
• If you’re sensitive to sodium, use low‑sodium beef broth and adjust salt at the end.

Recipe adapted from The Food Charlatan.

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.