Broccoli Beef Noodle Soup

From the department of “lets take a classic and turn it into something else,” I present to you this broccoli beef noodle soup. I took my takeout-inspired beef and broccoli recipe, gave it a soup makeover and added some wonton noodles. It’s different, but the same, and so easy you’ll be slurping it up in less than an hour.

So, if you love beef and broccoli, I think you’re going to love this soup! Wonton wrappers are an easy way to add some noodle-y goodness to soup. They also cook fast without soaking up a lot of the broth. It’s all a win-win. I hope you try it!

• 1 tablespoon vegetable oil
• ½ teaspoon red pepper flakes or to taste
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 16 ounces 97% lean ground beef
• ¼ cup oyster sauce
• ¼ cup low-sodium soy sauce
• 1 tablespoon ginger paste
• 12 ounces broccoli florets cut into equal-sized florets
• 2 (32-ounce) box low sodium beef broth
• 2 cups water
• 8 ounces wonton wrappers sliced into 1/2″ strips
• Garnishes: Toasted sesame seeds and sliced green onions optional