Super quick and delicious beef and broccoli noodles recipe, made with minced beef, broccoli, garlic, onions, and savoury stir-fry sauce. Simple one-pan dinner ready in 20 minutes! Perfect as a quick meal or light dinner.
Stir-fry beef noodle recipes are always a great hit on our website and we love to have them almost every week. Beef Udon Stir Fry and Beef Lo Mein recipes are our reader's favourite popular beefy noodles recipes and if you would like to make it with chicken, this chow mein and chicken is my family favourite recipe as well.
Jump to:
Why you would love this recipe
You can create this dish with everyday cupboard-friendly ingredients and the taste is so good. A healthy, nutritious noodle dish that all family members can enjoy. It's also great for the lunchbox meal-prepping, fridge-friendly, and budget-friendly too!
Classic Chinese beef and broccoli is made of beef steak and need to velvet the beef slices with soy sauce, baking soda, corn starch, sesame oil, etc. The marinating process takes 15-20 minutes to achieve the best tender beef result.
In this recipe, I am sharing my healthy broccoli and beef noodles noodles recipe that doesn't need any marinating task. This dish takes a maximum of 20 minutes to cook everything from scratch and tastes absolutely delicious. Perfect for the days you are craving Chinese takeout and you have only a few minutes to prepare dinner.
Basic Ingredients
Beef - use lean ground beef or beef minced with less fat content. Adding ground meat with a high-fat percentage can result in greasy fried noodles.
Broccoli - I love to add tender-stem broccoli, which is also known as broccolini. Feel free the add broccoli head, Chinese broccoli ( Kai Lan ), bok choy, pak choy, mustard leaves, etc.
Noodles - I used fresh egg noodles that I can add straight away to the stir fry. Instead of fresh noodles, you can also use pre-cooked vacuum-sealed noodles, ramen noodles, dried egg noodles, wheat noodles, udon noodles, etc.
Fresh garlic & onion - add freshly chopped garlic and onion slices for the best flavour.
Stir-fry sauce - light soy sauce, oyster sauce, dark soy sauce, sesame oil, Shao Xing wine, and sugar are the basic sauce ingredients to make the sauce.
Chilli - adding chilli is optional. If you love a kick of heat in your noodles, add fresh long red chilli slices, bird-eye chilli, or dried chilli flakes.
Oil - recommend using peanut oil, vegetable oil, or neutral oil that blends well and matches Asian dishes. Sunflowers, canola, corn, and grapeseed oil are great options. I personally don't like to add olive oil to my Chinese and Asian stir-fries.
How to Make Beef and Broccoli noodles
- Combine stir-fry sauce ingredients in a small bowl and whisk until the sugar is dissolved.
- Blanch the broccoli in the hot boiling water for 1 minute then remove them from the water and set them aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2-3 tbsp of oil and stir fry the beef minced until no longer pink then add 1 tbsp of stir-fry sauce mixture.
- Add chopped garlic and onions and stir fry for a few seconds.
- Next, add the noodles and pour the sauce over the noodles. Place the blanched broccoli back in the wok.
- Continue stir fry for another 1-2 minutes and finish with chilli slices.
Quick Tips
- Blanch the veggies: you might want to blanch the hard vegetables for a minute before adding them to the stir fry. Soft vegetables do not need to blanch. You can add in the stir-fry straightaway.
- Chow mein sauce: the stir-fry sauce in this recipe is a simple stir-fry sauce that you can add to stir-fry vegetables, lo-mein, chow mein, noodles, or meat dishes. The flavour can be customized to your taste.
- Store the sauce: double or triple the sauce ingredients, store in the air-tight jar, and keep it in the fridge for future dishes. It can last in the fridge for a couple of weeks if you keep it clean and airtight.
- Customize the flavour: this sauce is savoury, sweet, and salty in flavour. You can adjust the taste by adding or reducing soy sauces and sugar to your taste.
- Choice of wok: you can either use a non-stick wok/pan or a traditional carbon steel wok. If you are in a hurry and need a speedy cleanup time, use a non-stick wok or pan.
Most Asked Questions
This dish is delicious on its own and you can serve it as a main meal. If you wish to make a complete Chinse banquet dinner, pair it with Chicken and Sweetcorn Soup, Chicken Siu Mai ( Shumai ), or Yuk Sung ( Chinese Lettuce Wraps ).
Beef and broccoli noodles taste best when freshly cooked, but you can keep the leftover noodles in the fridge in an air-tight container for a couple of days.
This dish can be reheated in the microwave or in a pan for 1-2 minutes or until hot. Before reheating, add a splash of water if needed.
If you are using dried noodles, you need to boil them in hot boiling water for 3-4 minutes or according to the packet instructions. If you are using fresh noodles or pre-cooked noodles, you can add them straight to the stir fry.
More Fantastic Chinese Noodles Recipes
Stay updated on our new recipes
We are on social media Facebook, Instagram, YouTube ( New recipe video every week ) , and Pinterest ( Pin your favourite recipes ). If you've tried this recipe, please share your comment or post on social media and tag me. I would love to see your creations and feedback.
📖 Recipe
Quick Beef and Broccoli Noodles
Equipment
- 1 Large wok/pan Non-stick or carbon steel
Ingredients
- 250 grams Minced beef Ground beef or chicken ( About 8.8oz )
- 400 grams Noodles Fresh/cooked egg noodles or wheat noodles or pasta
- 200 grams Broccoli Tender stem broccoli/ broccoli heads/ broccolini ( Cut 2" pieces or florets )
- ½ Onion Cut thin slices
- 2-3 cloves Garlic Finely chopped
- 1-2 Red chilli Cut thin slices ( optional )
- 2-3 tbsp Cooking oil Sunflower, peanut, canola, or vegetables oil, etc.
Stir Fry Sauce
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 3 tbsp Oyster sauce Or vegetarian stir fry sauce
- 1 tbsp Brown sugar Or regular white sugar
- 1 tbsp Shao Xing wine Or Japanese mirin or rice vinegar
- 1 tsp Sesame oil
Instructions
- Combine stir fry sauce ingredients in a small bowl and whisk until the sugar is dissolved. Blanch the broccoli in the hot boiling water for 1 minute then remove from water and set it aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2-3 tbsp of oil and stir fry the beef minced until no longer pink. Add 1 tbsp of stir-fry sauce mixture and follow with garlic and onions.
- Next, add the noodles and pour the sauce over the noodles. Place the blanched broccoli back in the wok. Continue stir fry for another 1-2 minutes and finish with chili slices.
- Remove from heat and transfer to a serving plate. Serve immediately!
Notes
- Beef - use lean ground beef or beef minced with less fat content. Adding ground meat with a high-fat percentage can result in greasy fried noodles.
- Broccoli - I love to add tender-stem broccoli, which is also known as broccolini. Feel free the add broccoli head, Chinese broccoli ( Kai Lan ), bok choy, pak choy, mustard leaves, etc.
- Fresh noodles - add fresh egg noodles, lo mein, chow mein noodles or a choice of pre-cooked ready-to-fry noodles.
- Can I use dried noodles? Yes, if you are adding dried noodles, prepare the noodles by the packet instructions and you will need about 150 grams dried noodles for this recipe.
- Servings - This recipe can be served up to 4 people as a light lunch or dinner.
- The nutritional facts are calculated approximately and can be varied by a number of different factors.
Comments
No Comments