Beef and Broccoli Stem Soup

Total Time:
50 min
25 min
25 min

4 servings

  • 7 broccoli stems, peeled, 6 sliced thin, 1 sliced extra-thin on a mandoline
  • 3 cups beef broth
  • 3 bell pepper tops (preferably 1 red, 1 green, 1 yellow), stemmed and diced fine
  • 1/4 cup sweet chile sauce, such as Mae Ploy
  • One 1-pound flat-iron steak
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • Salt and pepper
  • Oil, for grill grates and deep-frying
  • Chopped fresh chives, for garnish
  • Special equipment: a deep-fry thermometer

  • Prepare a grill or grill pan for medium-high heat.

  • Simmer the 6 thinly sliced broccoli stems (reserve the extra-thinly-sliced stem) in the beef broth to infuse the broth, 15 minutes. Strain out the broccoli pieces and discard.

  • Meanwhile, stir together the pepper tops and sweet chile sauce in a small bowl.

  • Sprinkle the steak all over with the soy sauce, brown sugar and some salt and pepper.

  • Lightly oil the grill grates and then grill the steak to the desired doneness, 3 to 4 minutes per side. Let rest.

  • Fill a large Dutch oven halfway with oil; slowly heat to 350 degrees F on a deep-fry thermometer. Fry the reserved broccoli until golden brown.

  • Divide the finished broth among 4 bowls. Thinly slice the steak and divide it among the bowls. Spoon on the pepper-sweet chile relish, and top with the fried broccoli stem chips.

  • Garnish with chives.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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