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–+ servings
Beef and broccoli noodles in a pan.
4.8 from 4 votes

Beef and Broccoli Noodles

Bringing together the best of both worlds, beef and broccoli noodles is everything you love about classic beef and broccoli with the addition of thick bouncy noodles that's perfect for catching all the delicious, savory sauce. It's a full meal you can make in 30 minutes and it's perfect on its own or enjoyed with some crab rangoons or Chinese egg rolls!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 4 servings

Ingredients
 

For the beef:

  • 1 pound beef flank steak thinly sliced (between ⅛ and ¼ inch thick)
  • 3 tablespoons water
  • 1 tablespoon Shaoxing rice wine
  • ½ teaspoon Kosher salt
  • ¼ teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoons oil any neutral oil is fine

For the sauce:

For the rest of the dish:

  • 1 pound lo mein noodles yakisoba and spaghetti is okay too
  • 1 pound broccoli cut into same size florets
  • 1 tablespoons ginger peeled and minced (about an inch knob per TBSP)
  • 1 tablespoon garlic minced (about 2-3 cloves per TBSP)
  • Oil as needed for cooking (any neutral oil)
  • Toasted sesame seed (optional for garnish)

Instructions

  • Marinate the beef:
    In a mixing bowl, combine the sliced flank steak, water, shaoxing rice wine, salt, and baking soda. Mix well until most of the liquid is absorbed. Then add cornstarch and mix until well combined and no more dry cornstarch is visible. Finish by adding the oil and mix well. Set aside to marinate as you prepare the rest of the ingredients, but best for 15 to 30 minutes or up to 2 nights refrigerated.
  • Prepare the sauce:
    In a bowl, add all the ingredients for the sauce (water, both soy sauces, sugar, chicken bouillon powder, cornstarch, and sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed. Stir well before use.
  • Blanch the broccoli:
    Bring a pot of water to a boil (at least 3 quart pot is recommended). Add the broccoli florets to the boiling water and cook your desired tenderness. We usually cook the broccoli for 30 seconds to 1 minute. Then remove the broccoli and set aside. Make sure to drain the broccoli well and set aside.
  • Cook the noodles:
    Bring the same pot of water to a boil and cook the noodles according to the package direction. If using the same brand of noodles we did (Twin Marquis Lo Mein Noodles), cook for 6-8 minutes, stirring occasionally. Once cooked, drain and set aside until needed. If not using immediately, rinse with fresh water to prevent clumping.
  • Option 1 (Pan-sear method):
    In a wok or sauté pan over medium high heat, add enough oil to coat the bottom. Once the oil is hot, add the marinated beef and sear until the beef is just cooked. Cook in small batches if necessary and make sure to separate the beef so that each piece is evenly cooked. Remove from the wok/pan and set aside.
  • Option 2 (Flash fry method):
    In wok or deep pan, heat about ½ inch to 1 inch of oil to 350°F. Maintain the oil between 325°F and 365°F. Prepare a plate lined with paper towels.
    Once the oil is hot, add an appropriate amount of beef and quickly stir to separate the beef. Let the beef fry for about 30 seconds or until the beef is just cooked. Remove and set aside to drain until needed.
    If using this method, be careful when handling the leftover oil. Let the oil cool first before draining the oil and/or use a new pan if it makes you feel more comfortable!
  • Finish:
    In the same wok or large saute pan over medium high heat, keep about a tablespoon of oil. Once hot, add the minced ginger and garlic and stir fry until fragrant, about 15 seconds. Then add the prepared sauce and bring to a simmer. Let the sauce cook until it is glossy and becomes thick. Make sure to stir frequently, especially when the sauce starts to thicken. Reduce the heat to medium low.
  • To the thickened sauce, add the beef and the noodles and give it a few mixes. Then add the broccoli and mix until everything is evenly coated. Serve while hot and garnish with sesame seeds if desired. Enjoy!

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
  • Beef - Flank steak is our most preferred choice but you can also use other cuts of beef like ribeye, NY strip, eye round, chuck roast, and skirt steak. Do note that the leaner cuts of beef tenders to get overcooked easier and become dry.
  • Freeze the steak for easier cutting - If you have the time, semi-freezing the beef will make cutting thin slices easier. Do make sure to thaw and drain any blood to prevent diluting the marinade.
  • Noodles - Feel free to experiment with the types of noodles you want to use. Our personal favorites are thick lo mein noodles and yakisoba noodles. In a pinch, spaghetti is a good substitute.
  • Sauce thickness - If you prefer a thicker sauce, use 1 to 2 teaspoons more. Likewise, use 1 to 2 teaspoons less for a thinner sauce.

Nutrition

Serving: 2.5cups | Calories: 784.5kcal | Carbohydrates: 121.7g | Protein: 43.9g | Fat: 13.8g | Saturated Fat: 3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.3g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 4.046mg | Potassium: 886.7mg | Fiber: 5.6g | Sugar: 21g | Vitamin A: 706.6IU | Vitamin C: 101.9mg | Calcium: 95.7mg | Iron: 4.1mg
Keywords: easy recipe, takeout
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