Beef Broccoli Noodle Stir Fry
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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!
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.
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!
How To Make Beef Broccoli Noodle Stir Fry
- Prepare the sauce: In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
- Coat the beef: In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
- 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.
- 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.
- 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.
- 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.
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
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
- Beef Noodle Casserole
- Mongolian Beef
- Beef And Noodles
- Instant Pot Beef Stroganoff
- Korean Beef Rice Bowls
- Instant Pot Mongolian Beef
- Easy Pot Roast
- Beef Lo Mein
- Tofu Drunken Noodles
- Beef Rendang
- Garlic Noodles
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Beef Broccoli Noodle Stir Fry
Video
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 ⅓ 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.
Notes
- * 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.
- 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.
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
