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4.67 from 12 votes

Beef Broccoli Noodle Stir Fry

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: beef and broccoli, beef broccoli, beef broccoli noodle stir fry
Servings: 4
Calories: 505kcal


For Oyster Sauce

For Beef

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

For Stir Fry

  • 2 tablespoon peanut oil
  • 1 onion sliced
  • 3.5 ounce shiitake mushrooms sliced
  • 1 red bell pepper sliced into thin strips
  • 10 ounce broccoli florets cut into small bite-size pieces, about 4 cups
  • 1/3 cup water
  • 20 ounce udon noodles cooked *


  • 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.



* 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 505kcal | Carbohydrates: 54g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 1536mg | Potassium: 801mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1440IU | Vitamin C: 104.2mg | Calcium: 78mg | Iron: 2.7mg