Chinese Beef and Broccoli Soup
A delicious Chinese Beef and Broccoli Soup with the flavors of one of my favorite Chinese restaurant meals. Mann’s Broccoli Cole Slaw pairs perfectly!
Ingredients
- 1 1/2 pounds ground beef (80/20)
- 1 medium onion, chopped
- 1/2 teaspoon granulated garlic
- 1 12-ounce bag Mann's Broccoli Cole Slaw
- 1 32-ounce carton beef stock
- 1 10.5-ounce can beef gravy
- 2 beef boullion cubes
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 10-ounce package frozen white rice, cooked as directed
- 1 15-ounce can straw mushrooms, drained
- toasted sesame seeds (garnish)
Instructions
- Place a 4-5 quart Dutch oven over medium high heat.
- Add the ground beef.
- Cook, stirring often to break apart meat, for 6-8 minutes.
- Add the onion, garlic and Mann's Broccoli Cole Slaw.
- Mix well and cook an additional 5-6 minutes, stirring often.
- Add the beef stock, beef gravy, boullion cubes, soy sauce, sesame oil, rice and mushrooms.
- Mix well and bring to a simmer to heat through.
- Garnish each individual serving with sesame seeds, if desired.
Notes
This soup has the wonderful flavor of beef and broccoli that you can get at the Chinese restaurant. Mann's Broccoli Cole Slaw is the perfect ingredient. It gives the finished soup a nice crunch from the vegetables.
I had the remaining soup for my dinner tonight …. topped with Chinese Noodles! It was a pleasant variation and added an extra crunch!
Looks mighty tasty, Susan!!!!!
Awwwwww … thanks, Ronna!!!! It was quite good!! I’ll be making it again ….