A quick and flavorful beef and broccoli noodle stir-fry featuring tender beef, crisp broccoli, and savory noodles tossed in a rich, umami-packed sauce. A perfect homemade takeout dish!
Why You’ll Love This Recipe
This beef and broccoli noodle dish brings together the bold flavors of Chinese takeout with the comfort of a homemade meal. With tender beef, crisp broccoli, and savory noodles coated in a rich sauce, this recipe is quick, easy, and incredibly satisfying. It’s perfect for a busy weeknight or when you crave a flavorful stir-fry without the wait for delivery.
Ingredients
For the Beef and Broccoli:
- 350-400g (12-14 oz) beef rump or fillet, thinly sliced
- 1 large head of broccoli, cut into small florets
- 400-450g (14-15 oz) fresh egg noodles (hokkien, lo mein, or similar)
- 1½ tablespoons peanut or vegetable oil
- 2 garlic cloves, finely chopped
- ½ onion, thinly sliced
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese cooking wine (Shaoxing wine) or dry sherry
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ¼ cup (60 ml) water
Directions
- Prepare the Noodles: Follow the package instructions to prepare the noodles. Once cooked, drain and set aside.
- Make the Sauce: In a small bowl, combine all the sauce ingredients and mix well.
- Cook the Beef: Heat 1½ tablespoons of oil in a large skillet or wok over high heat. Add the sliced beef and stir-fry for 1-2 minutes until just browned. Remove the beef from the skillet and set aside.
- Stir-Fry Vegetables: In the same skillet, add the garlic and onion. Stir-fry for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for 2-3 minutes until they are tender-crisp.
- Combine Ingredients: Return the cooked beef to the skillet with the vegetables. Pour the sauce over the mixture and toss to combine. Add the prepared noodles and continue to stir-fry for another 1-2 minutes, ensuring everything is well-coated with the sauce and heated through.
- Serve: Divide the beef and broccoli noodles among serving plates. Serve immediately.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 450 kcal per serving
Variations
- Spicy Kick: Add a teaspoon of chili flakes or sriracha to the sauce for heat.
- Vegetarian Version: Swap beef for tofu or mushrooms and use a vegetarian oyster sauce alternative.
- Different Proteins: Try chicken, shrimp, or pork instead of beef for variety.
- Extra Crunch: Toss in sliced bell peppers, carrots, or snap peas for additional texture.
- Lower Sodium: Use low-sodium soy sauce and reduce the amount of oyster sauce for a lighter option.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as the noodles may become mushy upon thawing.
- Reheating: Warm in a skillet over medium heat for a few minutes, adding a splash of water if needed to loosen the sauce. Alternatively, microwave for 1-2 minutes, stirring halfway.
FAQs
Can I use dried noodles instead of fresh ones?
Yes! Just cook them according to the package instructions before adding them to the stir-fry.
What’s the best cut of beef for this recipe?
Tender cuts like flank steak, sirloin, or beef fillet work best for stir-frying.
How can I make this dish gluten-free?
Use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce.
Can I prepare the sauce ahead of time?
Absolutely! Mix the sauce and store it in the fridge for up to a week.
What can I substitute for Shaoxing wine?
Dry sherry or even chicken broth can be used as a replacement.
Why is my beef tough?
Make sure to slice it thinly against the grain and avoid overcooking.
Can I use frozen broccoli?
Yes, but blanch it in hot water before adding it to the stir-fry to prevent excess moisture.
How do I make the dish less salty?
Reduce the amount of soy sauce and oyster sauce, and opt for a low-sodium version if available.
What oil is best for stir-frying?
Peanut oil, vegetable oil, or avocado oil are great options due to their high smoke points.
Can I add eggs to this dish?
Yes! Scramble an egg separately and toss it into the noodles for extra protein.
Conclusion
Beef and broccoli noodles are a quick and delicious meal that’s packed with flavor and texture. Whether you stick to the classic recipe or experiment with different proteins and vegetables, this stir-fry is bound to become a favorite in your meal rotation. Enjoy it fresh and hot for the best taste!
Print
Beef and Broccoli Noodles
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick, flavorful beef and broccoli noodle stir-fry with tender beef, broccoli, and noodles in a rich, umami-packed sauce—perfect at home!
Ingredients
For the Beef and Broccoli:
- 350–400g (12-14 oz) beef rump or fillet, thinly sliced
- 1 large head broccoli, cut into florets
- 400–450g (14-15 oz) fresh egg noodles (hokkien, lo mein, or similar)
- 1½ tbsp peanut or vegetable oil
- 2 garlic cloves, finely chopped
- ½ onion, thinly sliced
For the Sauce:
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp dark soy sauce
- 1 tsp sugar
- ½ tsp sesame oil
- ¼ cup (60 ml) water
Instructions
- Prepare the Noodles: Cook noodles per package instructions, drain, and set aside.
- Make the Sauce: Mix all sauce ingredients in a small bowl.
- Cook the Beef: Heat oil in a wok over high heat, stir-fry beef for 1-2 minutes until browned, then set aside.
- Stir-Fry Vegetables: Add garlic and onion, stir-fry for 30 seconds. Add broccoli and cook for 2-3 minutes until tender-crisp.
- Combine Everything: Return beef to the wok, pour in sauce, and toss. Add noodles and stir-fry for 1-2 minutes until coated and heated through.
- Serve: Enjoy hot, garnished with sesame seeds or green onions if desired.
Notes
- Substitute chicken or tofu for beef if preferred.
- Use gluten-free soy sauce for a GF version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
