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 quick beef & broccoli noodles are ready in 30 minutes!
This is a tasty Chinese dish that can be found at certain Asian restaurants. Chinese beef and broccoli noodles are popular for its juicy savoury beef, crunchy broccoli and of course the thick slippery noodles! And now you can easily have these beef broccoli and noodles in the comfort of your own home.
Simple & delicious!
My Asian beef & broccoli with noodles is simple to make at home and it’s delicious. The combination of the tender beef with the crunchy broccoli over those saucy noodles is absolute heaven.
This beef broccoli noodles recipe is quite easy to make. You’re simply marinating your sliced beef, blanching the broccoli and then frying your beef with some onion. Then tossing in your noodles, pre-mixed noodle sauce and blanched broccoli. The cooking process takes less than 5-7 minutes.
The ingredients for my noodles with broccoli and beef are accessible and you can find most of them at the Asian or western grocers. If you require a breakdown of where to get specific Asian ingredients, check out my FAQ section below.
What you’ll need
For my Asian beef and broccoli noodles, you’ll need the following ingredients:
- Rib eye or flank steak, thinly sliced
- broccoli, broken into florets
- pre-cooked thick egg noodles
- white onion, thinly sliced
- vegetable oil
- regular soy sauce
- dark soy sauce
- oyster sauce
- black vinegar
- garlic, minced
- regular soy sauce
- sesame oil
- baking soda
- black pepper
How to Make Beef Broccoli Noodles
Thinly slice your beef and transfer to a bowl. Add marinade ingredients and mix in with beef. Set aside to marinate.
In another bowl, combine noodle sauce ingredients.
Fill a 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 your wok.
Heat wok 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!
Below are tips on making my beef and broccoli noodles recipe:
Freeze your thawed beef for 1 hour for thin slicing
To cut your beef thinly like how the Chinese restaurants do, wrap your beef in plastic wrap and freeze it for 1 hour. Then remove from the freezer and plastic wrap and you’ll have better control in slicing it thinly.
Alternatively, if you have frozen beef, defrost overnight in the back of your fridge where it’s colder. Then remove from fridge and plastic wrap and slice thinly.
Baking soda and cornstarch are necessary for tender beef!
The baking soda and cornstarch are the keys to making beef tender. These ingredients break down the bonds of the beef and create an outer layer of moisture along with the other marinade ingredients. This makes the beef tender and delicious even when fried in a hot wok.
Blanching broccoli will prevent overcooking
Since broccoli is a harder vegetable, it takes more time to cook so it becomes tender but still crunchy. That is why blanching the broccoli prior to cooking the noodles is the key to ensuring that you don’t overcook your beef or noodles. So do not skip this step!
Pre-mix your noodle sauce!
Because the cooking process is only 5-7 minutes, you do not want to be fumbling around measuring the sauce ingredients as the beef is overcooking itself in the hot wok. Before you begin cooking, pre-mix the noodle sauce ingredients.
Below are frequently asked questions about these beef broccoli pan fried noodles:
Where do I buy these noodles?
You can buy these thick yellow egg noodles at any Asian grocer. If you can’t this ingredient, substitute with udon noodles or you may use a thinner egg noodle.
Where can I buy Oyster Sauce?
Oyster sauce is found at any Asian grocer in the sauce aisle. You may also find this at a Western grocer in the international aisle.
Where can I find Black Vinegar?
Most Asian grocers will carry black vinegar in the sauce aisle. You may also get lucky and find it in the international aisle of a western grocer.
If you really can’t find it, substitute with rice vinegar or white vinegar.
What kind of beef should I use for this recipe?
Beef steak with a little bit of fat running through it (not too much but just some lines of it) or flank steak can work too if you have a bigger budget.
How do you thicken beef and broccoli?
Cornstarch water is the trick to thickening the sauce for this noodle dish.
What kind of noodles do Chinese restaurants use?
They use thick or thin egg noodles for this recipe.
Do you boil noodles before stir fry?
Generally, the noodles should be pre-cooked when you purchase them. It should say on the package on under the instructions. This makes the process much easier.
However, if you can’t find pre-cooked egg noodles, you’ll need to steam or boil them according to packet instructions ahead of time.
How do you tenderize beef before stir fry?
Baking soda and cornstarch along with the marinade ingredients helps to break down the protein bonds and create an outer layer of moisture making beef tender.
Other recipes you may like!
If you enjoyed this beef broccoli noodles stir fry, you may enjoy these other Chinese recipes:
BLACK BEAN SAUCE BEEF AND BROCCOLI
CHINESE BEEF AND BROCCOLI
SPICY VEGETABLE LO MEIN
CANTONESE SOY SAUCE CHOW MEIN
CHICKEN TOFU VEGETABLE CHOW MEIN
CANTONESE VEGETABLE CHOW MEIN
BEEF CHOW FUN
CHINESE BRAISED TOFU
Well, I hope you give my Beef and Broccoli Noodles a try! It always excites me when you make my recipes and I hope this is one you try.
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Beef and Broccoli Noodles (30 min)
- 260 grams rib eye or flank steak thinly sliced (see cooking tips in blog post on how to slice very thinly)
- 260 grams or 1 large head of broccoli broken into florets
- 400 grams pre-cooked thick egg noodles (not dried kind)
- ½ white onion thinly sliced
- 1 tablespoon vegetable oil
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Chinese black vinegar or sub for rice vinegar or white vinegar
- 1 teaspoon cornstarch
- ¼ cup water
- 2 teaspoon garlic minced
- 2 teaspoon regular soy sauce
- ½ tablespoon sesame oil
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon black pepper
- Thinly slice your beef and transfer to a bowl. Add marinade ingredients and mix in with beef. Set aside to marinate.
- In another bowl, combine noodle sauce ingredients.
- Fill a 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 your wok.
- Heat wok 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!
mükemmel bir türk olarak gerçekten çok lezzetli tarifler
Thank you so much!
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!!!
Awesome, thanks so much for sharing your kind review and for making my recipe Lori! Glad your child loved it!