Beef and Broccoli Stem Soup

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  • Level: Intermediate
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 servings
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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
  1. Prepare a grill or grill pan for medium-high heat.
  2. 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.
  3. Meanwhile, stir together the pepper tops and sweet chile sauce in a small bowl.
  4. Sprinkle the steak all over with the soy sauce, brown sugar and some salt and pepper.
  5. Lightly oil the grill grates and then grill the steak to the desired doneness, 3 to 4 minutes per side. Let rest.
  6. 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.
  7. 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.
  8. Garnish with chives.
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