Craving the savory satisfaction of Chinese Beef and Broccoli Noodles without the takeout price? Get ready to ditch the delivery menu because this recipe unlocks that authentic restaurant flavor in your very own kitchen. We'll guide you through creating a dish so delicious, you'll be a stir-fry superstar in no time!
Ingredients
Okay, so you wanna whip up some seriously tasty Beef and Broccoli Noodles! For the ingredients, you'll need about 12 to 14 ounces of thinly sliced beef—rump or fillet works great, but any quick-cooking cut will do. Plus, you can't forget a big ol' head of broccoli, broken into small florets! And to toss everything together, get around 14 to 15 ounces of fresh egg noodles (like hokkien or lo mein)—trust me, it's worth it! Don't be afraid to use more broccoli florets for a healthier, more flavorful dish.
For the sauce, you'll need a half-cup of water, a tablespoon of cornstarch, 2 tablespoons of dark soy sauce, 1 1/2 tablespoons of light soy sauce, and 1 1/2 tablespoons of Chinese cooking wine. And don't forget 1 tsp of sugar! Round it all out with a dash of Chinese five-spice powder, sesame oil, and pepper. You're on your way to noodle nirvana!
Instructions
Now that we've gathered our ingredients, let's walk through how I pull this dish together! First, I whisk together the sauce ingredients, making sure there aren't any cornstarch clumps—nasty little things! Then, I marinate the beef with a bit of the sauce. Don't skip this step! For a restaurant-quality dish, consider using techniques similar to making Beef Chow Mein for truly tender beef.
Next, I briefly boil the broccoli and noodles together—talk about efficient! Get the broccoli in first, then the noodles and drain right away.
Time for the stir-fry magic! I heat oil in a skillet until it's practically sizzling—careful, hot stuff! I toss in the garlic and onion until they're fragrant and the onions have turned slightly golden. Then, I add the beef and cook until it's browned—yum!
Finally, I add the noodles, broccoli, and sauce. I toss everything together until the sauce thickens and coats the noodles. I mean, that's it!
Recipe Notes
Since noodles are the star of this dish, I want to make sure you get them just right! I usually grab fresh egg noodles from the fridge section—yellow ones are my fave. If you're using dried noodles, grab about 250g, and remember to cook them first!
Soy sauce can be tricky. Light soy sauce is saltier than dark, which has a more intense flavor and colors the noodles darker. You can use all-purpose soy sauce if you want—the color won't be quite as dark, though.
For the cooking wine, dry sherry, sake, or Mirin work great! If you're using Mirin, skip the sugar. Can't use alcohol? Chicken or beef broth is your friend—use it instead of water in the sauce and that will work, too! By the way, this recipe rocks with chicken, too. Enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 1 head broccoli, cut into florets
- 1 lb egg noodles
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp Chinese five-spice powder
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- Cook noodles according to package directions. Drain and set aside.
- In a bowl, combine beef with soy sauce, oyster sauce, cornstarch, sesame oil, Chinese five-spice powder, salt, and pepper.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add beef and stir-fry until browned, about 2-3 minutes. Remove beef and set aside.
- Add broccoli, garlic, and ginger to the wok and stir-fry for 3-4 minutes, until broccoli is tender-crisp.
- Return beef to the wok.
- Add cooked noodles and toss to combine.
- Cook for another 1-2 minutes, until heated through.
- Serve immediately.
Nutrition Information (per serving – estimated):
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g