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I was thinking about making stir fry and needed some inspiration for the sauce so I typed “stir fry sauce” into google, but apparently I put soup instead of sauce so the results I got were a few recipes for something called a stir-fry soup.  I had never heard of this before and my search quickly went from a sauce recipe to more information about this soup.  I was instantly inspired to try my own version of this soup and it was so tasty!  This mistype turned out to be my new menu for the night.

Packed full of veggies, easy to adapt, and quick to make this soup is a great weeknight meal!  Serve with rice or quinoa, yum…

Beef Stir-Fry Soup

Adapted from FoodNetwork.com

  • 2-3 Tbs. peanut oil (or olive oil)
  • 1 1/2 pounds flank steak, sliced 1/4 inch thick and 1-2 inches long
  • salt and pepper
  • 2 Tbs. sesame oil
  • 10 garlic cloves, minced or pressed
  • 2 Tbs. fresh ginger, minced or grated
  • 1 green pepper, sliced thin
  • 1 zucchini, sliced thin
  • 6 mushrooms, sliced thin
  • 2 cups broccoli, cut into small florets
  • 2 cups cabbage, sliced into thin strips
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 4 cups beef broth
  • 2-3 cups kale, chopped rough
  • handful of chopped cilantro
  • pinch red pepper flakes
  • freshly ground black pepper

Slice the flank steak into skinny 1-2 inch long pieces and dry off with a paper towel.

Put the peanut or olive oil in a large skillet with sides and heat to medium high.  When the oil is preheated put the steak in the pan, in an even layer across the bottom.  Season with salt and pepper.  Brown for 2-3 minutes and then flip over the meat and brown on the other side.  When steak is browned on both sides (but not necessarily cooked all the way through) remove from heat and place in a bowl, set aside.

Add the sesame oil to the pan.  When the oil is heated to medium high stir in the garlic and ginger.  Cook for 30 seconds to a minute, or until fragrant.  Add in the green pepper, zucchini, mushrooms, broccoli, and cabbage.  Stir fry for 3-5 minutes.  The veggies should still be slightly crunchy but browned in some spots.

Pour the mirin and soy sauce into the pan, stir the veggies to coat and add the beef broth.  Finally, stir in the kale and cilantro and cook until the kale is bright green, about 1 minute.  Season with red pepper flakes and freshly ground black pepper as desired.  Add the steak back into the pan and stir until heated through, about 1 minute.  Enjoy piping hot!