Beef And Broccoli Stem Soup Recipes

BEEF AND BROCCOLI STEM SOUP

Steps:

• 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.

CAMBELL'S SOUP BEEF AND BROCCOLI

Steps:

• Heat the oil in a 10 inch skillet over medium-high heat. Add the beef and stir fry until well browned.
• Stir in the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender crisp. Serve the beef mixture over rice.

CROCK POT BEEF BROCCOLI SOUP

Steps:

• Brown ground beef and garlic, crumbling very well.
• Drain off fat and add to crock pot.
• Add remaining ingredients to crock pot and give it a good stir.
• Cook on low 8-10 hours.
• Leftovers freeze well.