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Mushrooms Lunch Dinner One Pot 30 Minutes or Less Beef Pasta Asian
4.7 from 15 votes

Beef Broccoli Noodle Stir Fry

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •2/2/23 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Beef Broccoli Noodle Stir Fry is easy to make, tasty and everyone’s favorite! Ready in only 30 minutes, this flavorful dish packs a punch!

a pair of tongs holding noodles with beef and broccoli
Table of Contents Open
  • Easy Beef Broccoli Noodle Stir Fry Recipe
  • Ingredients
    • Oyster sauce
    • Beef
    • Stir fry
  • How To Make Beef Broccoli Noodle Stir Fry
  • How To Work With Udon Noodles
  • Working With Your Steak
  • How To Tenderize Your Beef
  • Leftovers
  • More Delicious Recipes To Try:
  • Beef Broccoli Noodle Stir Fry
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Beef Broccoli Noodle Stir Fry Recipe

If you know me at all, you’ll know that I love oodles of noodles and it’s really my go to meal whenever time is of the essence in preparing dinner. But I have to admit this beef broccoli noodle stir fry isn’t all about the noodles, it’s really about the beef and broccoli. There’s just something about that thinly sliced flavor packed beef and those soft yet perfectly crisp broccoli to accompany it.

I love the sauce that accompanies this dish so much, it’s packed full of oyster sauce and chili garlic sauce, which lends tons of umami and depth as well as heat to this dish. So let’s get into it, I promise you’ll love this stir fry as much as I do!

Beef broccoli really is my favorite dish that I always order when we go to our local Chinese restaurant. There’s something about that thinly sliced beef that’s full of flavor that I really love. Sometimes however, I would rather make this myself because it really is faster than ordering take out, and it tastes so much better, plus you know what you put into it and you can load it with veggies and oodles of noodles.

broccoli, mushrooms, and red pepper sizzling in a pan

Ingredients

Oyster sauce

  • Oyster sauce – Oyster sauce is a very dark sauce made from sugar, salt and thickened with cornstarch, then flavored with oyster essence. Hoisin would be a good substitute.
  • Chili garlic sauce – I used store bought today, we want a sauce that will offer something a little spicy, a bit sweet, and packed full of fragrant flavor.
  • Seasoning – Salt and pepper.
  • Water – We need something to thin out our sauce a bit. Feel free to sub no sodium broth for even more flavor.

Beef

  • Flank steak – Thinly sliced, for tips on how to best cut your steak keep scrolling.
  • Garlic – Use as much or little as you like.
  • Cornstarch – This ingredient is a great way to ensure your meat crisps up nicely as a nice dry coating, but in this recipe it will thicken the sauce a bit.
  • Egg – We want just 1 egg yolk, this will create a binder for our quasi beef batter.
  • Seasoning – Salt and pepper.

Stir fry

  • Oil – Peanut oil for frying. We just want something neutral tasting with a high smoke point.
  • Onion – Sliced up. Choose something that cooks down well like white or yellow.
  • Mushrooms – Shiitake mushrooms, they’re meaty, smokey, and perfectly earthy.
  • Bell pepper – Sliced into thin strips.
  • Broccoli – I just used florets cut into bite sized pieces.
  • Water – For steaming up our broccoli right in the dish.
  • Noodles – I used udon noodles today for their chew and their quick ready made efficiency!
overhead of a pan full of noodles, beef, broccoli, and red pepper

How To Make Beef Broccoli Noodle Stir Fry

  1. Prepare the sauce: In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
  2. Coat the beef: In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
  3. Cook the flank steak: In a large skillet or wok heat 1 tbsp of the peanut oil then add about half of the beef and stir-fry it for about 3 minutes or until it starts to brown. You will need to do this in a couple batches as you don’t want the steak pieces to stick to each other, just be sure to replace the oil as needed. Transfer the beef to a plate and set aside.
  4. Saute the sauteables: In the same skillet, heat the remaining tbsp of peanut oil. Add the onion and shiitake mushrooms to the skillet and cook for about 5 minutes until the onion softens and the mushrooms start to brown.
  5. Cook the broccoli: Add the pepper, broccoli and 1/3 cup of water to the skillet and cook for another 8 minutes or so until the broccoli is tender-crisp.
  6. Finish the dish: Add the noodles, beef and oyster sauce to the skillet and toss well. Cook for another minute until the sauce thickens a bit, then serve.
closeup of a noodle stir fry with beef, broccoli, and red pepper in a braiser

How To Work With Udon Noodles

I usually buy my udon noodles cooked, all that’s required is to soak them in hot water for a couple minutes until they loosen up. They usually come in 7 oz packages or 20 oz larger packages. In this recipe I used 3 packages of 7 oz. If you can’t find them, any thick asian style noodle will work.

Working With Your Steak

Any cut of steak will work for this recipe as long as it’s cut thin. A good trick to getting thin slices is to place the steak in the freezer for 10-15 minutes before cutting. If you buy it fresh, put it in the freezer for a bit just so that it is firmer to the touch. Of course you’ll also need a nice sharp knife.

How To Tenderize Your Beef

If you can’t swing for flank steak and need to go for a more economic, although admittedly tougher cut of steak, I have a solution for you! There is a chemical method to tenderizing your beef and ensuring it remains easy to chew and super flavorful.

  • Toss 3/4 tsp baking soda with your strips of beef
  • Allow this to sit for 30 minutes
  • Rinse and pat off any remaining water with paper towel, proceed with your stir fry recipe
a bowl full of noodles with beef, broccoli, and red peppers

Leftovers

These noodles will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.

More Delicious Recipes To Try:

  • Beef Empanadas
  • Mongolian Beef
  • Beef Brisket Gyros
  • Instant Pot Beef Stroganoff
  • Korean Beef Rice Bowls
  • Instant Pot Mongolian Beef
  • Beef Ragu
  • Easy Pot Roast
  • Beef Lo Mein
  • Tofu Drunken Noodles

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of tongs lifting the stir fry from the pan
Print
4.74 from 15 votes

Beef Broccoli Noodle Stir Fry

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
This Beef Broccoli Noodle Stir Fry is easy to make, tasty and everyone's favorite! Ready in only 30 minutes, this flavorful dish packs a punch!
4

Ingredients

For Oyster Sauce

  • 2 tablespoons oyster sauce
  • 1 tablespoon chili garlic sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup water

For Beef

  • 1 pound flank steak (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 tablespoon cornstarch
  • 1 egg yolk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For Stir Fry

  • 2 tablespoons peanut oil
  • 1 onion (sliced)
  • 3.5 ounces shiitake mushrooms (sliced)
  • 1 red bell pepper (sliced into thin strips)
  • 10 ounces broccoli florets (cut into small bite-size pieces, about 4 cups)
  • ⅓ cup water
  • 20 ounces udon noodles (cooked *)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
  • In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
  • In a large skillet or wok heat 1 tbsp of the peanut oil. Add about half of the beef and stir-fry it for about 3 minutes or until it starts to brown. You will need to do this in a couple batches as you don’t want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add some more. Transfer the beef to a plate and set aside.
  • In the same skillet, heat the remaining tbsp of peanut oil. Add the onion and shiitake mushrooms to the skillet and cook for about 5 minutes until the onion softens and the mushrooms start to brown.
  • Add the pepper, broccoli and 1/3 cup of water to the skillet and cook for another 8 minutes or so until the broccoli is tender-crisp.
  • Add the noodles, beef and oyster sauce to the skillet and toss well. Cook for another minute until the sauce thickens a bit, then serve.

Video

Notes

  1. * I usually buy my udon noodles cooked, all that’s required is to soak them in hot water for a couple minutes until they loosen up. They usually come in 7 oz pkgs or 20 oz larger packages. In this recipe I used 3 packages of 7 oz. If you can’t find them, any thick asian style noodle will work.
  2. Oyster sauce is a very dark sauce made from sugar, salt and thickened with cornstarch, then flavored with oyster essence. You should be able to find it in the international aisle at your grocery store. Hoisin would make a good substitute.
  3. Any cut of steak will work for this recipe as long as it’s cut thin. A good trick to getting thin slices is to place the steak in the freezer for 10-15 minutes before cutting.
  4. These noodles will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.

Nutrition Information

Serving: 1servingCalories: 505kcal (25%)Carbohydrates: 54g (18%)Protein: 37g (74%)Fat: 15g (23%)Saturated Fat: 3g (19%)Cholesterol: 116mg (39%)Sodium: 1536mg (67%)Potassium: 801mg (23%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 1440IU (29%)Vitamin C: 104.2mg (126%)Calcium: 78mg (8%)Iron: 2.7mg (15%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of tongs lifting the stir fry from the pan

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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14 Comments
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Michelle
Michelle
Posted: 16 days ago

So how many ounces do I use for dried Udon Noodles? I can’t get the ones that are already cooked.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 16 days ago

I would say about 8 to 10 ounces of dry noodles.

0
Reply
Angel
Angel
Posted: 11 months ago

5 stars
Made this for dinner tonight. Family loves it and said the recipe is a keeper! I followed the recipe exact aside from doubling the recipe for my family of 5. We had only one serving left. From prep to finish too about an hour. But I’m sure I can make it quicker next time.

Love your recipes! Thank you for sharing!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angel
Posted: 11 months ago

Thank you, Angel! I appreciate your comment! 🙂

0
Reply
GIGI
GIGI
Posted: 3 years ago

5 stars
My family loved this recipe. I made without the noodles and served over rice .
YUMMY 😎

0
Reply
K.W.
K.W.
Posted: 3 years ago

4 stars
Easy and pretty tasty recipe. Modified a small amount and used chicken broth in place of water and it lifted it a bit I think. Used top sirloin steak strips with a nice marble pattern in it and the meat came out like butter literally melted in my mouth. You can also sub noodles for white or fried rice and it is just as wonderful being the broth is a nice sauce for the rice. Only thing I would change is using less expensive white button mushrooms as to me they have better flavor for something like this. Give it a try! It’s an easy recipe to cook and doesn’t require expert knowledge to do it right. One tip don’t skimp on oil when frying the steak and don’t cook the steak too fast. Medium heat on fire is what I cooked it at and the beef came out marvelously! Enjoy!

0
Reply
Paul
Paul
Posted: 4 years ago

5 stars
Probably the best broccoli and beef receipt I have made. The oyster sauce was great and it made the dish. I have used soy sauce receipes before will and never going back. I followed the recipe but used baby Bella mushrooms instead of the Shittake mushrooms and served it over brown rice. Just the right amount of heat. It was easy and delicious…. A real keeper. Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Paul
Posted: 4 years ago

My pleasure, so happy you enjoyed it!

0
Reply
Kelly
Kelly
Posted: 4 years ago

5 stars
Enjoyed this as well, also took me closer to an hour to prepare. Agree that homemade Asian dishes are so much better than takeout, and really don’t require much more time. Only suggestion is if cooking the udon noodles from dried, my 8oz package made plenty.

0
Reply
Sherri
Sherri
Posted: 5 years ago

5 stars
I made this for supper tonight. It was a big hit with the family! My only change was to omit the salt from the oyster sauce because that is a salty ingredient. It did take me closer to an hour to make from prep to finish. Definitely will make this again!

0
Reply
Karly
Karly
Posted: 6 years ago

5 stars
Here I am again, drooling over my computer screen. This is a perfect weeknight dinner recipe, and SO much better/cleaner than ordering takeout. Need this in my life!

0
Reply
Sara @ Last Night's Feast
Sara @ Last Night's Feast
Posted: 6 years ago

5 stars
This looks so yummy!

0
Reply
Phyllis Collins
Phyllis Collins
Posted: 6 years ago

What other noodles can you use

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Phyllis Collins
Posted: 6 years ago

Any asian style noodles will work for this dish

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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