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Per serving
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- 1
Slice and marinate the beef
Slice the flank steak as thin as you can against the grain, about 1/8 inch thick and 2 to 3 inches long. Toss it in a bowl with the cornstarch, black pepper, and soy sauce until coated, then let it sit for 10 minutes while you prep everything else.
- 2
Prep the aromatics
Thinly slice the yellow onion (you want about 1 1/2 cups). Mince the garlic and the ginger. Cut the broccoli into bite-size florets. Set a lidded bowl near the stove to hold the seared beef.
- 3
Sear the beef in batches
Heat a large soup pot over medium-high heat and add 1 tablespoon of the olive oil. When it shimmers, spread half the beef in a single layer and sear 1 minute without touching it, then flip and cook 30 to 60 seconds more until barely done. Move it to the lidded bowl with any juices. Add the second tablespoon of oil and repeat with the rest of the beef. Keep it covered so it stays warm.
- 4
Build the broth
With the pot still over medium-high heat, add the onion, garlic, ginger, kosher salt, and about 1/2 cup of the beef broth. Scrape up all the browned bits from the bottom and cook 3 minutes until the onion is soft and fragrant.
- 5
Simmer the broccoli
Add the broccoli and the remaining 7 1/2 cups beef broth and bring to a boil over high heat. Stir in the oyster sauce and sambal oelek, then simmer about 2 minutes, just until the broccoli is barely tender but still has a little bite. Taste and adjust salt, pepper, and chili paste.
- 6
Add the beef and serve
Take the pot off the heat and stir in the seared beef along with any collected juices. Serve hot. Add it to steamed rice for a heartier bowl if you like.
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Chinese Beef and Broccoli Soup
Created by: SundayPrepCo
Ingredients
- 1 1/2 lb flank steak
- 2 tbsp cornstarch
- 1/2 tsp black pepper
- 1/4 cup soy sauce
- 1 yellow onion
- 6 garlic cloves
- 1 tbsp ginger
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 8 cup beef broth
- 2 broccoli
- 1/4 cup oyster sauce
- 1 tbsp sambal oelek chili paste
Instructions
- Slice and marinate the beefSlice the flank steak as thin as you can against the grain, about 1/8 inch thick and 2 to 3 inches long. Toss it in a bowl with the cornstarch, black pepper, and soy sauce until coated, then let it sit for 10 minutes while you prep everything else.
- Prep the aromaticsThinly slice the yellow onion (you want about 1 1/2 cups). Mince the garlic and the ginger. Cut the broccoli into bite-size florets. Set a lidded bowl near the stove to hold the seared beef.
- Sear the beef in batchesHeat a large soup pot over medium-high heat and add 1 tablespoon of the olive oil. When it shimmers, spread half the beef in a single layer and sear 1 minute without touching it, then flip and cook 30 to 60 seconds more until barely done. Move it to the lidded bowl with any juices. Add the second tablespoon of oil and repeat with the rest of the beef. Keep it covered so it stays warm.
- Build the brothWith the pot still over medium-high heat, add the onion, garlic, ginger, kosher salt, and about 1/2 cup of the beef broth. Scrape up all the browned bits from the bottom and cook 3 minutes until the onion is soft and fragrant.
- Simmer the broccoliAdd the broccoli and the remaining 7 1/2 cups beef broth and bring to a boil over high heat. Stir in the oyster sauce and sambal oelek, then simmer about 2 minutes, just until the broccoli is barely tender but still has a little bite. Taste and adjust salt, pepper, and chili paste.
- Add the beef and serveTake the pot off the heat and stir in the seared beef along with any collected juices. Serve hot. Add it to steamed rice for a heartier bowl if you like.