Broccoli Beef Noodle Soup
If you love beef and broccoli, you will love this soup. It has the same flavors, but served up soup-style with lots of soft wonton noodles.
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Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon red pepper flakes or to taste (see note)
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 16 ounces 97% lean ground beef
- ¼ cup oyster sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon ginger paste
- 12 ounces broccoli florets cut into equal-sized florets
- 2 (32-ounce) box low sodium beef broth
- 2 cups water
- 8 ounces wonton wrappers sliced into 1/2" strips
- Garnishes: Toasted sesame seeds and sliced green onions optional
Instructions
- Heat oil in a large pot over medium-high heat. Add the red pepper flakes and onions. Cook until onions are softened. Add garlic and beef, cook until beef is browned.
- Add oyster sauce, soy sauce, and ginger paste. Stir to combine.
- Add broccoli florets and stir. Add broth plus two cups of water. Bring to a simmer.
- Add the wonton strips in a few separate batches and stir them into the soup. Simmer them in the soup for five to 10 minutes. You'll know they're ready when they soften and float to the surface.
- Ladle the soup into bowls and garnish with sesame seeds and sliced green onions.
Notes
If you don't like heat, omit the red pepper flakes. If you like a lot of heat, increase the amount to 3/4 teaspoon.
I like the broccoli to have a little bit of a bite once the soup is cooked. If you prefer it softer, simmer it in the soup for five minutes or so before you add the wonton strips.
You don't have to toast the sesame seeds for the garnish, but toasting will bring out their flavor. I toast mine in a nonstick pan over medium heat. Keep an eye on them, giving them a stir as they toast. They don't take long at all - just a few minutes. As soon as they start to turn golden, take them off the heat.
Leftover soup will keep well in the refrigerator (up to four days) or in the freezer (for a few months). The noodles won't hold they're shape well after it's reheated, but the soup will still taste great.
Nutrition Estimate
Calories: 432kcal | Carbohydrates: 45g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 1826mg | Potassium: 1296mg | Fiber: 4g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 79mg | Calcium: 103mg | Iron: 6mg
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