Beef and Broccoli Soup
Servings 4
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- ½ tsp kosher salt, divided
- 1 onion, thinly sliced or chopped
- 2 cloves garlic, chopped, smashed, or sliced
- ¼ cup soy sauce or tamari
- 1 tbsp cornstarch or tapioca starch*
- 6 cups water
- ½ cup jasmine or short grain white rice
- 2 tsp fish sauce
- 4-5 cups chopped broccoli (from about 1 lb)
- 1 tbsp rice vinegar
- Chopped cilantro or scallions, for topping
- Toasted sesame oil, for topping
- Sesame seeds, for topping (optional)
- *This helps to add some body to the broth, but you can totally skip it if you don’t have either of these on hand.
- Make it spicy! ~ Add ½ teaspoon red pepper flakes in with the garlic or top with chili oil or sriracha.
Items you can prep ahead (optional)
- Thinly slice or chop 1 onion
- Thinly slice 2 cloves garlic
- Chop 4-5 cups broccoli (from about 1 lb)
- Chop cilantro or scallions, for topping
- Make the soup
Instructions
- In a medium-large pot over medium-high heat, add 1 tablespoon oil, beef, and ¼ teaspoon salt. Break the beef up into chunks and let it cook, undisturbed for about 3 minutes or until beginning to brown, then continue to break into smaller chunks, stir it around, and let it continue to cook until cooked through. Transfer to a paper towel lined plate.
- To the pot over medium heat, add the onion and remaining ¼ teaspoon salt. If the pot is dry, add a bit more olive oil (you want a scant tablespoon). Cook for 3-5 minutes, stirring occasionally and scraping up anything stuck to the bottom of the pot. Add the garlic and cook for 30 seconds, stirring often.
- Stir the beef back into the pot and reduce the heat to low. Add the soy sauce to a small bowl or liquid measuring cup and whisk in the cornstarch or tapioca flour until combined. Have the water nearby, then pour the soy mixture into the pot and stir immediately for just a few seconds to coat the beef. Immediately add the water, rice, and fish sauce and stir to combine, scraping up anything stuck to the bottom of the pot.
- Bright to a boil over high heat, give it a stir, then cover with a lid and reduce the heat to medium-low to maintain a rapid simmer for 10 minutes. Remove the lid and stir in the broccoli. Simmer uncovered for another 3-5 minutes or until the rice is cooked through. Turn off the heat and stir in the vinegar.
- Serve topped with fresh herbs, a drizzle of sesame oil (about ½ tsp per serving) and sesame seeds (if using).
Notes
Substitutions:
- To make vegetarian, substitute the beef with crumbled and pressed tofu. Skip the fish sauce.
- Use any ground meat in place of the beef.
- You could use brown rice, but it will probably take around 30-40 minutes total to cook through. You may need more water and add the broccoli during the last 3-5 minutes of cook time.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up on the stove or in the microwave until warmed through.
- Leftovers will soak up liquid, so add a bit more water to make it more brothy.
- Top with a fried or boiled egg and/or chili oil or kimchi.