Beef and Broccoli Soup
I’m a huge fan of Chinese food, but when you want a comforting, hearty soup, you can’t beat this twist on beef and broccoli!
- 2 Tbsp cornstarch
- 1 Tbsp water
- 2 tsp soy sauce
- 1½ lb (680 g) pepper steak, cut into bite-size pieces
- 2 Tbsp oil
- 2 Tbsp oil
- 1 onion, diced
- 1 8-oz (225-g) container white mushrooms, sliced
- 1 tsp salt
- 4 cloves garlic, minced
- 3 cubes frozen ginger
- 1 lb (450 g) broccoli florets, chopped
- 4 cups broth
- 3 Tbsp soy sauce
- 1 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 carrot, grated
- 2 pkgs ramen noodles, flavor packets discarded
Combine cornstarch, water, and soy sauce in a large bowl. Add meat and stir until coated. For best results, let sit for 20–30 minutes before continuing.
Heat oil in a soup pot over high heat. Sear meat for a minute or two, until browned on the outside. Remove from pot and set aside. Work in batches to prevent overcrowding the pan.
Prepare the soup: Heat oil in the same pot over medium heat (no need to wash it first). Add onion, mushrooms, and salt and cook for 8–10 minutes. Add garlic, ginger, and broccoli. Cook for another 5 minutes. Return the meat to the pot, then add broth, soy sauce, and sesame oil.
Bring to a boil, then simmer for 20 minutes. In the last few minutes, stir in vinegar and carrot. To prepare ramen noodles: Place in a bowl of boiling water. Cover and let sit for 3–4 minutes. Drain, then stir into soup.
Plan Ahead: Soup can be reheated the next day. Add ramen noodles just before serving.
(Originally featured in Family Table, Issue 714)
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