Beef and Broccoli Stir-Fry Soup

This beef and broccoli stir-fry soup is a quick and easy weeknight meal that's packed with flavor. The beef is cooked until tender in a flavorful broth, and the broccoli is added at the end to retain its bright green color and crisp texture. The soup is finished with a touch of soy sauce and rice vinegar for a perfect balance of savory and acidity.

This recipe is inspired by the classic Chinese dish of beef and broccoli stir-fry. I've always loved the combination of tender beef and crisp broccoli, but I wanted to create a version that was a little more brothy and flavorful. This soup is the perfect solution—it's got all the flavors of the classic dish, but it's also hearty and satisfying.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon avocado oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 head of broccoli, cut into 1-inch florets
• 4 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger

Instructions

1. In a large pot or Dutch oven over medium heat, heat the oil.
2. Add the steak and cook until browned on all sides.
3. Add the onion and garlic and cook until softened.
4. Add the broccoli and cook for 2 minutes, or until slightly tender.
5. Add the beef broth, soy sauce, rice vinegar, and ginger.
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the beef is tender.
7. Serve hot.

Why It Works

• The flank steak is sliced against the grain, which makes it more tender when cooked.
• The steak is cooked in a hot pan until browned on all sides, which helps to develop flavor.
• The onion and garlic are cooked until softened, which adds sweetness and depth of flavor to the soup.
• The broccoli is added at the end of cooking, so that it retains its bright green color and crisp texture.
• The soup is finished with a touch of soy sauce and rice vinegar, which adds a perfect balance of savory and acidity.