Quick & Easy Beef and Broccoli Noodles

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Thick noodles tossed in a savory sauce with tender beef and crisp broccoli. These quick and easy beef and broccoli noodles are made with simple ingredients and a great meal for the whole family!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Beef and broccoli noodles feature chewy egg noodles stir-fried with tender beef, crunchy broccoli in a brown sauce made of soy sauce and oyster sauce.

It's a tasty Chinese dish served at many Chinese restaurants or for take out. A popular main dish for its savory beef, slick noodles and broccoli!

Since these noodles are so simple to make at home in little time, they're perfect as a busy weeknight meal. It's so satisfying and an effortless way to add fiber to your diet.

After making so many noodle stir fry dishes, I knew I had to make this for my readers as so many of you loved my Beef And Broccoli!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Flank Steak: this type of beef works best for any stir fries as there are little muscle fibers resulting in tender beef. Or substitute with sirloin tip steak, tri-tip steak, hanger steak, top round steak.
Broccoli florets: make sure to remove the thick stalks and save it for another dish. Or substitute with frozen broccoli florets but blanch for 30 seconds only.
Thick egg noodles: like fresh lo mein or miki noodles. Or substitute with udon noodles if you can't find these. If you're gluten-free, substitute with gluten-free udon.
Onion
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Noodle sauce

Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute a gluten-free soy sauce of your choice.
Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
Chinese black vinegar: or rice vinegar or apple cider vinegar
Cornstarch: or substitute with potato starch
Cold water
Garlic

Beef marinade

Regular soy sauce
Sesame oil: for that nutty flavor but omit if you're allergic.
Baking soda: the key ingredient to velvet the meat making it super tender as it raises the acidity preventing protein bonds. Do not skip this! Don't worry you won't taste it as we're using a small amount.
Cornstarch: this retains the moisture in the beef making it more tender.
Black pepper

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Expert Tips

To thinly slice flank steak, freeze it for 45-60 minutes exposed to the cold air and this will harden the exterior making it easier to slice with a sharp knife.
Slice beef against the grain for a more tender cut! To tell if you're slicing against the grain, look at the direction of the fibre lines and you want to cut through them, not parallel with them.
Don't skip on the baking soda and cornstarch in the beef marinade. The baking soda and cornstarch are the keys to making beef tender. The baking soda raises the pH level of the beef loosening up the meat fibers. The cornstarch helps keep any moisture in the beef.
Prepare all your ingredients in advance before cooking. This makes the cooking process more smooth.
Blanch the broccoli first to prevent overcooking of other ingredients. Since broccoli is a harder vegetable, it takes more time to cook. That is why blanching the broccoli prior to cooking the noodles.

Instructions

Below are step-by-step instructions on how to make beef and broccoli noodles:

Marinate Beef & Make Noodle Sauce

slice beef on a bias into ¼-inch thick pieces and marinate for 15 minutes. set aside

Thinly slice your beef against the grain on an angle into ¼-inch thick strips and transfer to a bowl. Add marinade ingredients and mix in with beef. Set aside to marinate for at least 10-15 minutes.

In a small bowl, combine noodle sauce ingredients. Set aside.

Blanch Broccoli & Fry Beef

Fill a large pan halfway with water and bring to boil. Once it boils, add broccoli and blanch for 1-2 minutes or until vibrant green. Strain broccoli and pour out water. Dry the pan.

Heat a large pan over medium heat, add vegetable oil and marinated beef. Spread beef apart and fry until 80% cooked.

Toss in Remaining Ingredients

Next add onions and fry until translucent.

Toss in noodles and add noodle sauce. Mix everything together. Lastly, add broccoli florets and give everything a light toss. Serve & enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing these noodles as the vegetables and noodles will become soggy even after reheating.

Pairing Suggestions

Beef and broccoli noodles serve well with:

starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
cooked vegetables like bok choy, garlic green beans or stir fried snow pea leaves.
protein dishes like Honey Sesame Chicken, Bang Bang Shrimp, Chinese Braised Tofu and more!

FAQ

Can I make this in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

Can I substitute with another protein?

Yes, feel free to substitute the beef with sliced chicken, pork, extra-firm tofu (skip the marinade for tofu), or shrimp.

Why is my broccoli soggy?

The main culprit behind soggy broccoli is because it was boiled and not blanched for a short period of time (ideally 1-2 minutes). Once the broccoli turns vibrant green, strain immediately.

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