Beef and Broccoli Noodles. Thick egg noodles tossed in a delicious soy oyster sauce with tender beef and broccoli. A delicious noodle dish that will hit the spot for any meal. These easy beef and broccoli noodles are ready in 30 minutes!
Jump to:
This is a tasty Chinese dish that can be found at Chinese restaurants or for take out. Chinese beef and broccoli noodles are a popular main dish for its juicy savoury beef, crunchy broccoli and thick slippery noodles!
These Chinese noodles are quick and simple to make at home making it a great busy weeknight meal for the whole family to enjoy. The combination of the tender beef with the crisp broccoli over those saucy noodles is absolute heaven.
After making so many noodle stir fry dishes on the blog, I knew I had to make this for my readers as so many of you loved my Beef And Broccoli stir fry dish. It's an effortless way to get in some vegetables without it feeling like a chore!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Flank Steak: or substitute with sirloin tip steak, tri-tip steak, hanger steak, top round steak. Flank steak is the best cut of beef for this type of dish.
- Broccoli florets: make sure to remove the thick stalks and save it for another dish.
- Thick egg noodles: like fresh lo mein or miki noodles
- White onion
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with 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.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. Make sure not to confuse this with hoisin sauce even though they look similar in texture and color.
- Chinese black vinegar: or rice vinegar
- Cornstarch
- Cold water
- Garlic
Beef marinade
- Regular soy sauce
- Sesame oil
- Baking soda: this is an important ingredient to help make the beef ultra-tender and a common marinating technique in Chinese cuisine. Do not skip! You also won't taste it since we're using so little.
- Cornstarch: this helps keep 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. This makes it easier to create those thin strips. Also make sure to use 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.
How to Make Beef and Broccoli Noodles
Marinate Beef
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.
Make Noodle Sauce
In a small bowl, combine noodle sauce ingredients. Set aside.
Blanch Broccoli
Fill a large pan or wok 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.
Fry Beef
Heat a large pan or wok over medium heat, add vegetable oil and marinated beef. Spread beef apart and fry until 80% cooked.
Fry Onions
Next add onions and fry until translucent.
Toss in Noodles, Sauce & Broccoli
Toss in noodles and add noodle sauce. Mix everything together. Lastly, add broccoli florets and give everything a light toss. Serve & enjoy!
Storage & Reheating
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.
Other Chinese recipes you may like!
📖 Recipe
Quick & Easy Beef and Broccoli Noodles
Ingredients
- 14 oz thick egg noodles fresh kind
- ½ lb flank steak thinly sliced
- 1 crown broccoli broken into florets
- ½ onion thinly sliced
- 1 tablespoon vegetable oil or any neutral oil
Noodle sauce:
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Chinese black vinegar or rice vinegar/white vinegar
- 1 teaspoon cornstarch
- ¼ cup water
- 2 teaspoon garlic minced
Beef marinade:
- 2 teaspoon regular soy sauce
- ½ tablespoon sesame oil
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon black pepper
Instructions
- 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 another bowl, combine noodle sauce ingredients. Set aside.
- Fill a large pan or wok 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 pan over medium heat, add vegetable oil and marinated beef. Spread beef apart and fry until 80% cooked.
- 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!
ferhat
mükemmel bir türk olarak gerçekten çok lezzetli tarifler
christieathome
Thank you so much!
Lori H
Wow wow wow! This was EXCELLENT!! Way better than take out. 100%. I used beef bottom round sliced thin bc that is what I had on hand. Still amazingly delicious. Bonus... My pickiest kid loved it! Definitely making this again and again!!!
christieathome
Awesome, thanks so much for sharing your kind review and for making my recipe Lori! Glad your child loved it!
Natalie
Made this dish twice this week with the beef marinading in the fridge before hand and it came out really well.
The sauce is light but flavourful and the portion amounts are a good amount for a filling main dish.
I’ll be adding this to my regular meals from now on as it was so simple!
christieathome
Thanks for making my recipe, Natalie! Glad you enjoyed it!
Andrea P
Always tasty! It has made our dinner rotation. Can’t wait to try another recipe of yours!
Christie Lai
Thank you so much for making my recipe and for the positive review, Andrea! Super thrilled to hear that this one goes into the books! I hope you enjoy my other recipes 🙂