Chinese beef and broccoli soup

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Chinese Beef and Broccoli Soup is a light and tasty broth filled with beef tender enough to be chopped with a spoon, sweet onions, and crispy broccoli bites; This was the result when my craving for Chinese beef and broccoli complied with Sean's request for soup a few nights ago.

The broth reminded us of meat pho and even my non-broccoli loving kids ate every bite and then finished their broth too. Chinese Beef and Broccoli Soup is a two-thumb hit with all my gear And it will surely be on our table many more times this winter!

In the past few years, I've often made this soup with ground beef and the steak that the recipe originally called for. I've updated the recipe below to include alternative instructions for using ground beef (or even ground turkey) if that's your preference. Fillet is still my first choice, however ground meats are less expensive and a faster cooking option. Whichever way you choose to do it, I am sure it will be a new favorite!

Cooking tip: I use this pot to make this recipe.

Chinese beef and broccoli soup

Servings: 6 servings

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  • 2 pounds fillet flank, see note below for ground beef alternative
  • 2 tablespoons cornstarch or arrowroot
  • 1/4 cup soy sauce
  • 2 1/2 tablespoons coconut oil
  • 2 small yellow onions cut in half and very thinly sliced, about 2 cups worth
  • 6 large garlic cloves, minced
  • Optional: 1 tablespoon minced fresh ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 6 cups beef broth
  • 1/4 cup oyster sauce
  • 1 1/2 pound bite-size cut fresh broccoli florets, about 6 cups


  • Cut the beef, against the grain, into very thin 1/8 "strips. Put the meat in a medium bowl, sprinkle with cornstarch and add the soy sauce. Stir to coat. Let the meat rest on the counter for at least 10 minutes or up to 1 hour.

  • Heat 1 tablespoon of coconut oil in a large saucepan or Dutch oven over medium-high heat. When the oil is very hot, add half of the strips of meat. Extend the pan and cook without stirring for 1 minute. Stir or stir with tongs and spread again over the pan. Cook 1 minute more. Be careful not to overcook the meat, it should be just cooked and still very tender. Carefully transfer the meat to a covered plate. Drain off any extra liquid and add another tablespoon of coconut oil to the hot skillet. Repeat the previous steps with the remaining meat. Add the last of the cooked meat and juices to the plate and cover well with the lid.
  • Add 1-2 teaspoons of coconut oil to the hot skillet and add the onions, garlic, and ginger (if desired). Mix to coat the onions with oil, sprinkle lightly with salt and pepper, and then cook for about 5 minutes, stirring occasionally. When the onions are tender, add the broccoli and beef broth and simmer.

  • Add the oyster sauce, taste and adjust the salt or sauce as desired. Simmer the broccoli, until just softened and crisp. Remove from heat, add cooked meat and juices. Stir and serve. Enjoy!


To replace ground beef: Cook and shred 2 pounds of ground beef, drizzling with cornstarch while cooking. Add soy sauce to meat when done cooking. Leave the meat in the pot, omit the oil and continue with the rest of the recipe.

Here are some more soups you may like:

Chinese Barefeet Egg Soup in the Kitchen

Potato soup with rosemary and ham from Mountain Mama Cooks

Dine and Dish Creamy Tomato and Basil Soup

Hungarian Mushroom Soup by Barefeet in the kitchen


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