Beef and Broccoli Noodles are a quick and satisfying takeout-inspired meal featuring tender beef, crisp-tender broccoli, and hearty noodles tossed in a rich savory sauce. Packed with garlic, ginger, and umami flavor, this easy dish comes together in about 30 minutes.
Total Time:30 minutes
Yield:4 servings
Ingredients
12 ounces lo mein noodles, ramen noodles, or spaghetti
Water for cooking
1 pound flank steak or sirloin, thinly sliced
3 cups broccoli florets
1 tablespoon vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/3 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon cornstarch
1/2 cup beef broth
1/4 teaspoon black pepper
Sliced green onions (optional)
Sesame seeds (optional)
Red pepper flakes (optional)
Instructions
Cook the noodles according to package directions until tender.
Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, beef broth, and black pepper.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef and cook for 2–3 minutes until browned.
Remove the beef from the skillet and set aside.
Add the broccoli to the skillet and cook for 3–4 minutes until crisp-tender.
Stir in the garlic and ginger and cook for 30 seconds.
Return the beef to the skillet.
Pour the sauce over the beef and broccoli.
Stir and cook for 2–3 minutes until the sauce thickens.
Add the cooked noodles and toss until everything is evenly coated.
Cook for another minute until heated through.
Garnish with green onions, sesame seeds, or red pepper flakes if desired.
Serve immediately.
Notes
Slice the beef thinly against the grain for maximum tenderness.
Frozen broccoli can be used as a convenient substitute.
Add bell peppers, mushrooms, carrots, snap peas, or bok choy for extra vegetables.
For a spicy version, add chili crisp or red pepper flakes.
Store leftovers in the refrigerator for up to 4 days.
