The perfect all-in-one meal comes together in 20 minutes with this easy recipe for Beef and Broccoli Noodles. This recipe is made using a garlicky-ginger sauce that’s ultra-savory and thick enough to coat the broccoli, beef and noodles evenly.
One of my first meals in New York City, when I moved there, was Chinese takeout in my little one bedroom apartment. Propped up on an air mattress with a few pillows behind me, I dug into some of the best Chinese take out while starting Sopranos for the first time.
True Chinese take out—not the sticky sweet stuff you get at mall food courts—is a meal to behold. Deeply savory, umami rich and loaded with both tender protein and veggies. It’s hard not to love.
This recipe is born out of that love and aims to bring the deliciousness of Chinese take out right into your own kitchen. It’s easy to make, just as quick (if not quicker) as ordering take out, and is endlessly versatile.
If you love this recipe, you will also like my Stir-Fried Beef and Broccoli (which is the base of this recipe) as well as my Asian Turkey Meatballs. For two more stir-fried recipes, try my Breakfast Fried Rice and saucy Korean Tofu with Pork.
What’s Notable About this Recipe
- 10-Ingredients: aside from salt, pepper, oil and cornstarch, this recipe comes together with just 10 ingredients. Most of which are pantry ingredients like broth, soy sauce and honey.
- 20-Minute Meal: this meal requires just 10 minutes of prep and 10 minutes of stove top cooking. It doesn’t get much better than that on a weeknight!
- Versatile: this recipe can be made with many types of noodles, vegetables and even protein. Try adding bell peppers or carrots. Use spaghetti noodles or rice noodles. Anything goes!
Ingredients Needed
- Beef: flank steak is great here! Or try top sirloin or round steak.
- Scallions: the white and light green parts get cooked with the beef while the dark green parts are added at the end for a fresh finish.
- Pantry items: you’ll need a neutral high-heat cooking oil like avocado or canola oil along with kosher salt and black pepper. Make sure you also have cornstarch and some kind of sweetener on hand—honey, sugar or brown sugar all work well.
- Oyster sauce: a rich, savory condiment made from oyster extracts. This sauce is used in Asian cuisine to add depth and umami to dishes. You can find it in most grocery stores these days in short, slender jars.
- Beef broth: you only need a ¼ cup, so this is a great place to use Better Than Bouillon Beef Base (I love this stuff!)
- Soy sauce or tamari: either will work here. I prefer tamair becuase it’s less salty and thicker than soy sauce.
- Aromatics: fresh ginger and garlic are a must in these noodles. Both are important, but ginger especially for adding a punch of aromatic heat.
- Broccoli: you’ll need about 2 broccoli crowns, or 1 pound. Be sure to use fresh—not frozen.
- Noodles: I like to use thick lo mein-style noodles but you can also use rice noodles, pad thai noodles or even spaghetti noodles.
How Easy It Is to Make
First things first, get a pot of water over high heat and bring it to by a boil. Meanwhile, slice the beef. If you’ve got the time, place the beef on a plate and freeze it for a few minutes prior to slicing. This is a great hack for easier slicing.
Simply slice the steak lengthwise into two thinner halves.
Then slice the steak against the grain into ¼-inch pieces. Season the steak well with salt and pepper.
Pro Tip: prep the remaining ingredients before you season the beef. If you season the beef and let it sit for a few minutes, the salt will draw out moisture and cause the meat to steam instead of sear. Not ideal!
Heat a splash of oil in a large nonstick skillet over high heat until shimmering.
Add the beef and scallions whites and arrange in a single layer. Let the meat cook, without moving, until it’s browned on the bottom, about 2 minutes.
Stir the beef and continue cooking until it’s no longer pink, this will take just 2 minutes. If you like rare meat, simply remove the pan from heat and move forward with the recipe.
Cook the noodles in the boiling water according to package directions. (Be sure to cook them al dente since they will continue to cook when tossed with the hot beef and sauce.)
For the sauce, whisk together the oyster sauce, broth, tamari, ginger, garlic, and honey.
Add the sauce and the broccoli florets to the skillet with the beef and stir to evenly coat. Reduce the heat to medium then cover the skillet and cook until the broccoli is crisp-tender and the sauce is thickened, this will take 3 to 5 minutes, but be sure to uncover and stir occasionally.
Drain the noodles and add to the pot with the beef and broccoli. Toss to combine and serve.
Prep Ahead tips
- Prep everything ahead of time. Slice the steak, cut the broccoli into florets, and whisk up the stir fry sauce ahead of time. Store everything (separately) in containers in the refrigerator for up to 2 days. When you’re ready to cook, simply pull everything out of the fridge and dinner is done in just 10 minutes!
- You may be tempted to use frozen broccoli, but don’t. For an equally as convenient option, use a bag of raw broccoli florets. Buying pre-prepped veggies can save 5–10 minutes of prep work.
- Use a jarred sauce—this will decrease prep time and shorten your grocery list!
Storing Leftovers and Reheating
Store leftover broccoli and beef noodles in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Mix ‘n Match Noodles and Beef Recipes
Beef and Broccoli Noodles
Description
Ingredients
- 1 ½ pounds flank steak
- Kosher salt and black pepper
- 1 bunch scallions, cut into 1-inch pieces, white and light green parts separated from dark green parts
- 1 tablespoon avocado oil or canola oil
- ½ cup oyster sauce
- ½ cup low-sodium beef broth
- 3 tablespoons low-sodium soy sauce or tamari
- ¼ cup chopped fresh ginger
- 2 tablespoons chopped fresh garlic
- 2 tablespoons honey
- 2 ½ tablespoons cornstarch
- 1 pound broccoli, cut into 1-inch pieces
- 12 –14 ounce thick lo mein noodles
Instructions
- Cut steak in half lengthwise, with grain then cut each half against grain into thin ¼-inch pieces; season with 1 teaspoon pepper and ½ teaspoon kosher salt.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering.
- Add beef and scallion white and light green parts to skillet; use tongs to arrange in a single layer. Cook, without stirring, until beef is browned on bottom, about 2 minutes.
- Stir and continue to cook until beef is no longer pink, 2–3 minutes longer, stirring occasionally.
- For the sauce, whisk together oyster sauce, broth, tamari, ginger, garlic, and honey. Add cornstarch and whisk until smooth.
- Add sauce mixture and broccoli to skillet and toss to combine. Reduce heat to medium, cover, and cook until broccoli is crisp-tender, 3–5 minutes, uncovering and stirring beef and broccoli occasionally.
- Off heat, stir in scallion greens and serve over rice with sesame seeds.
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Notes
- Prep everything ahead of time. Slice the steak, cut the broccoli into florets, and whisk up the stir fry sauce ahead of time. Store everything (separately) in containers in the refrigerator for up to 2 days. When you’re ready to cook, simply pull everything out of the fridge and dinner is done in just 10 minutes!
- You may be tempted to use frozen broccoli, but don’t. For an equally as convenient option, use a bag of raw broccoli florets. Buying pre-prepped veggies can save 5–10 minutes of prep work.
- Use a jarred sauce—this will decrease prep time and shorten your grocery list!
This looks so yummy, but could you suggest a substitute for oyster sauce? Thank you!
I would substitute with hoisin! Teriyaki sauce would also work. For a more umami-rich option, I would add a splash of fish sauce to whichever of those sauces you choose. I hope this helps!
Hoisin works for me! Thank you, Lauren!