Today, let’s combine two of your absolute favorites: beef stir-fry and noodles. That’s right—we’re making Beef and Broccoli Noodles. Juicy, tender beef, crunchy broccoli, and chewy noodles coated in a rich, savory sauce. Trust me, once you take your first bite, you won’t be able to stop eating.
Beef and Broccoli Noodles (2 servings)
Ingredients:
- 0.7 lb (300g) flank steak (or your favorite cut of beef)
- 2-3 green onions, divided
- 3 cloves garlic
- 2 tsp grated ginger
- 1 head broccoli (about 8 oz / 225g florets)
- 1/3 carrot (60g)(optional)
- Small pinch of kosher salt
- 2 servings Asian wheat noodles (or egg noodles, udon, spaghetti, etc.)
- 2 tbsp neutral-tasting oil, plus more to coat the noodles
- 1 tsp sesame oil
Marinade:
- 1/2 tbsp soy sauce
- 1/2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp neutral oil
Sauce:
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp chicken bouillon powder
- 1/4 cup (60ml) water
- 1 tbsp cornstarch
- Black pepper, to taste
- Small pinch of MSG (optional)
Instructions:
MARINATE BEEF
1. Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.
2. Add the soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and oil. Give it a good massage. Cover and marinate in the fridge for at least 10 minutes.
PREP VEGETABLES
1. Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger (about 2 teaspoons).
2. Cut the broccoli into bite-sized florets. Thinly slice the carrot (if using).
MAKE SAUCE
In a small container, combine all the sauce ingredients and mix well. Set aside.
MAKE BEEF AND BROCCOLI NOODLES
1. Bring a pot of water to a boil with a pinch of salt. Blanch the broccoli and carrot (if using) for 1 minute. Shock them in ice water.
2. Bring another pot of water to a boil. Once it comes to a boil, add the noodles and cook according to the package instructions. Drain and toss with a little bit of oil. (This will keep them from sticking together, making them much easier to stir-fry later.)
3. In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated beef, spread it out in a single layer, and sear for 1 minute or until the bottom turns golden brown. (Make sure the pan is really hot before adding the beef.) Flip and cook the other side for 1 to 2 minutes. Remove from the wok and set aside.
4. In the same wok, heat the remaining 1 tablespoon of oil over high heat. Add the white parts of green onions, garlic, and ginger. Sauté for 1 minute or until fragrant.
5. Add the drained noodles, broccoli, carrot (if using), and beef. Stir-fry for 1 minute or until everything is evenly coated in the aromatic oil.
6. Give the sauce a quick stir, and pour it in. Toss for 1 to 2 minutes or until everything is evenly coated and glossy.
7. Turn the heat off. Add the green parts of the green onions and the sesame oil. Give it a final toss. Divide into serving plates and garnish with additional green onions. Enjoy!
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Ingredients
0.7 lb (300g) flank steak (or your favorite cut of beef)
2-3 green onions, divided
3 cloves garlic
2 tsp grated ginger
1 head broccoli (about 8 oz / 225g florets)
1/3 carrot (60g)(optional)
Small pinch of kosher salt
2 servings Asian wheat noodles (or egg noodles, udon, spaghetti, etc.)
2 tbsp neutral-tasting oil, plus more to coat the noodles
1 tsp sesame oil
- Marinade:
1/2 tbsp soy sauce
1/2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1/4 tsp white pepper (or black pepper)
1/4 tsp baking soda
1 tbsp cornstarch
1 tbsp neutral oil
- Sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tsp chicken bouillon powder
1/4 cup (60ml) water
1 tbsp cornstarch
Black pepper, to taste
Small pinch of MSG (optional)
Directions
- Marinate Beef
- Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.
- Add the soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and oil. Give it a good massage. Cover and marinate in the fridge for at least 10 minutes.
- Prep Vegetables
- Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger (about 2 teaspoons).
- Cut the broccoli into bite-sized florets. Thinly slice the carrot (if using).
- Make Sauce
- In a small container, combine all the sauce ingredients and mix well. Set aside.
- Make Beef and Broccoli Noodles
- Bring a pot of water to a boil with a pinch of salt. Blanch the broccoli and carrot (if using) for 1 minute. Shock them in ice water.
- Bring another pot of water to a boil. Once it comes to a boil, add the noodles and cook according to the package instructions. Drain and toss with a little bit of oil. (This will keep them from sticking together, making them much easier to stir-fry later.)
- In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated beef, spread it out in a single layer, and sear for 1 minute or until the bottom turns golden brown. (Make sure the pan is really hot before adding the beef.) Flip and cook the other side for 1 to 2 minutes. Remove from the wok and set aside.
- In the same wok, heat the remaining 1 tablespoon of oil over high heat. Add the white parts of green onions, garlic, and ginger. Sauté for 1 minute or until fragrant.
- Add the drained noodles, broccoli, carrot (if using), and beef. Stir-fry for 1 minute or until everything is evenly coated in the aromatic oil.
- Give the sauce a quick stir, and pour it in. Toss for 1 to 2 minutes or until everything is evenly coated and glossy.
- Turn the heat off. Add the green parts of the green onions and the sesame oil. Give it a final toss. Divide into serving plates and garnish with additional green onions. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
