I honestly can’t get enough of this dish because it combines everything my family loves into one savory, flavor-packed pan. Whenever I make this for dinner, the incredible smell of garlic and searing beef brings everyone running to the kitchen immediately.
It has quickly become my absolute go-to weeknight savior because it tastes just like our favorite takeout but feels so much fresher. Trust me, once you try this rich, savory sauce coating the tender beef, you will want to put it on absolutely everything. If you enjoy hearty meals, you can also enjoy similar flavors in Steak and Shrimp Kabobs in Air Fryer Recipe.
Ingredients
Here is everything you need to recreate this delicious meal at home. I have included specific notes on why these ingredients work best to help you get the perfect texture and flavor profile.
8 ounces wide rice noodles – These thick noodles are perfect for gripping the sauce, but you can also use wide egg noodles if you prefer a different texture.
3 cups broccoli florets – Fresh broccoli is crucial here because it stays crisp-tender during the stir-fry process, whereas frozen broccoli often turns mushy and releases too much water.
1 tablespoon olive oil – You need a high-quality oil to sear the steak properly, but you could also substitute avocado oil if you need a higher smoke point.
8 ounces sliced flank steak – This is my preferred cut because it is lean and cooks quickly, just make sure you slice it thinly against the grain for maximum tenderness.
3 teaspoons minced garlic – Freshly minced cloves will give you the punchiest flavor, which is essential since garlic is a primary flavor driver in this dish.
8 ounces sliced mushrooms – I recommend using cremini or button mushrooms, and be sure to wipe them clean with a damp cloth rather than washing them to prevent them from getting soggy.
1/4 cup packed brown sugar – This provides the necessary sweetness to balance the salty soy sauce and helps create that sticky, glaze-like consistency we all love.
1/2 cup reduced-sodium soy sauce – Using reduced-sodium allows you to control the saltiness of the dish without losing that deep umami depth that brings the sauce together.
2 tablespoons hoisin sauce – This thick, fragrant sauce adds a sweet and salty barbecue-like flavor that gives the dish its authentic Asian-inspired taste.
2 teaspoons sesame oil – A little goes a long way with this ingredient, adding a nutty aroma that rounds out the savory notes of the sauce.
1/4 teaspoon ground ginger – While fresh ginger is great, ground ginger distributes more evenly into the sauce for a consistent flavor in every bite.
1/4 teaspoon crushed red pepper flakes – This adds just a subtle kick of heat to cut through the sweetness, but you can easily adjust this amount based on your spice tolerance.
1/4 teaspoon pepper – Freshly cracked black pepper works best here to add a mild earthiness that complements the beef perfectly.
1 tablespoon cornstarch – This is the secret weapon for thickening your sauce instantly so it coats the noodles rather than pooling at the bottom of the pan.
Note: This recipe yields approximately 4 full servings.
Variations
If you want to switch things up or have dietary restrictions, this recipe is incredibly flexible. Here are some of my favorite ways to customize it.
Protein Swaps
If you aren’t a fan of red meat, this recipe works wonderfully with chicken breast or thighs. Simply slice the chicken thinly and cook it until golden brown. For a vegetarian option, firm tofu is excellent; just press the liquid out first and cube it before frying. Shrimp is another quick option, though you should add it at the very end to avoid overcooking. You can also try the protein in Chipotle Burrito Bowl Recipe for a different twist on a savory meal.
Vegetable Add-ins
While broccoli and mushrooms are the stars here, you can easily bulk up the nutrition with other veggies. Snap peas or snow peas add a lovely crunch and sweetness. Red bell peppers sliced into strips bring a pop of color and Vitamin C. Baby corn or bamboo shoots can also be added for more texture.
Dietary Adjustments
To make this gluten-free, swap the soy sauce for Tamari or coconut aminos and ensure your hoisin sauce is a certified gluten-free brand. If you are watching your sugar intake, you can reduce the brown sugar or substitute it with honey or a maple syrup alternative, though the sauce may be slightly less thick.
Noodle Alternatives
While wide rice noodles are traditional for this style of dish, you can use whatever you have on hand. Udon noodles provide a fantastic chewiness that stands up well to the sauce. For a low-carb version, serve the beef and broccoli mixture over zucchini noodles or spaghetti squash instead of pasta.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Equipment You Need
- Large Pot – You will use this to boil the water for cooking your noodles and blanching the broccoli.
- Colander – Essential for draining the water from the noodles and vegetables once they are tender.
- Medium Skillet or Wok – A wide surface area is best for searing the beef quickly and tossing everything in the sauce.
- Small Bowl – Used for whisking together the sauce ingredients before adding them to the pan.
- Whisk – Helps ensure the cornstarch is fully dissolved in the liquid so you don’t end up with lumps.
- Sharp Knife – Necessary for slicing the flank steak thinly against the grain for the best texture.
- Tongs – These make it easy to toss the noodles with the beef and sauce without breaking them.
How to Make Garlic Beef and Broccoli Noodles Recipe
Making this dish is surprisingly simple and comes together very quickly once you start cooking. I recommend having all your ingredients measured and prepped before you turn on the stove.
Cook the Noodles and Broccoli
Bring a large pot of water to a rolling boil and add your wide rice noodles, cooking them according to the package instructions. About 5 minutes before the noodles are done, toss the broccoli florets directly into the same pot so they cook together. Once tender, drain both the noodles and broccoli thoroughly in a colander and set them aside.
Sear the Flank Steak
While your pasta water is working, heat the olive oil in your skillet over medium-high heat until it shimmers. Add the thinly sliced flank steak to the hot pan in a single layer to ensure it gets a nice sear. Cook the meat just until it is no longer pink, which keeps it tender and juicy.
Sauté Aromatics and Mushrooms
Once the beef has lost its pink color, push it slightly to the side or mix in the minced garlic and sliced mushrooms. Sauté these together with the beef for about one more minute until the garlic is fragrant. This step infuses the meat with aromatic flavor and softens the mushrooms slightly.
Whisk the Sauce
In a small mixing bowl, combine the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, pepper, and cornstarch. Use a whisk to blend everything vigorously until the cornstarch is completely dissolved and the mixture is smooth. This preparation ensures the sauce thickens immediately when it hits the heat.
Combine and Serve
Add the drained noodles and broccoli into the skillet with the cooked beef and mushrooms. Pour your prepared sauce over everything and use tongs to toss the mixture until every strand is coated. Let it cook for 2-3 minutes until the sauce bubbles, thickens, and heats everything through.
Additional Tips for Making this Recipe Better
I have made this recipe dozens of times, and over the years, I’ve learned a few tricks that take it from good to absolutely restaurant-quality.
- Slice the Beef Against the Grain: I cannot stress this enough; slicing against the grain shortens the muscle fibers. If you slice with the grain, the meat will be chewy and tough, but slicing against it makes it melt-in-your-mouth tender.
- Freeze the Beef Slightly: I find that popping the flank steak in the freezer for about 20 minutes before slicing makes it much firmer. This allows me to cut extremely thin, uniform slices that cook evenly and quickly.
- Don’t Overcrowd the Pan: When searing the beef, I try to do it in batches if my pan is small. If you pile all the meat in at once, it steams instead of searing, and you lose that delicious caramelized flavor on the edges.
- Prepare Sauce in Advance: Because this stir-fry moves very fast once the heat is on, I always mix my sauce before I start cooking the meat. You won’t have time to measure ingredients while the garlic is sizzling without burning it.
- Use Fresh Broccoli: I used to use frozen broccoli for convenience, but it releases too much water and dilutes the sauce. Fresh florets stay crunchy and soak up the glaze much better than thawed ones ever could.
How to Serve Garlic Beef and Broccoli Noodles
Presentation is key to making this simple weeknight dinner feel like a special occasion. I like to pile the noodles high in shallow bowls, ensuring plenty of beef and broccoli pieces are visible on top.
Garnishes
A sprinkle of toasted sesame seeds adds a lovely crunch and visual appeal to the finished dish. Sliced green onions or scallions are also a perfect addition, bringing a fresh, sharp bite that cuts through the rich, savory sauce. If you like heat, a drizzle of sriracha or extra red pepper flakes on top looks vibrant and adds a kick.
Side Dishes
Since this is a meal-in-one, you don’t strictly need sides, but appetizers can be fun. Serve this alongside crispy egg rolls, potstickers, or a light cucumber salad marinated in rice vinegar. These sides add texture variation and make the meal feel like a complete Asian-inspired feast.
Nutritional Information
Here is a quick overview of the nutrition profile for this dish to help you track your macros.
- Calories: 762 kcal – A hearty and filling meal that will keep you satisfied for hours.
- Protein: 71g – Packed with high-quality protein from the beef, making it great for muscle recovery.
- Carbohydrates: 47g – Provides energy from the noodles and veggies, balanced by the fiber.
- Fat: 35g – Contains healthy fats from the olive oil and sesame oil, contributing to satiety.
Make Ahead and Storage
Knowing how to store this dish properly means you can enjoy delicious leftovers that taste just as good the next day.
Refrigerating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce effectively marinates the beef and noodles as it sits, so I often find the flavors are even deeper on the second day.
Freezing
You can freeze this dish for up to 2 months in a freezer-safe container or bag. However, be aware that the noodles may become slightly softer upon thawing, so it helps to slightly undercook them if you plan to freeze the meal.
Reheating
Reheat individual portions in the microwave or toss everything back into a skillet with a splash of water or broth. The extra liquid helps loosen the sauce, which tends to thicken in the fridge, bringing it back to its original glossy consistency.
Why You’ll Love This Recipe
There are so many reasons this specific recipe has earned a permanent spot in my weekly meal rotation.
- Incredible Flavor Balance: The combination of savory soy, sweet brown sugar, and nutty sesame oil creates a complex flavor profile that rivals any restaurant. It hits every taste bud with salty, sweet, and umami notes perfectly.
- One-Pot Wonder: I love that you boil the veggies with the pasta and toss everything in one skillet, drastically reducing cleanup time. Fewer dishes to wash means more time to relax after dinner.
- Super Fast Preparation: With a total time of just 25 minutes, this is faster than ordering delivery and waiting for it to arrive. It is the ultimate solution for busy nights when you are tired but want real food.
- Highly Versatile: You can easily swap proteins and vegetables based on what you have in your fridge, reducing food waste. It is a forgiving recipe that adapts to whatever ingredients you need to use up.
- Family Friendly: Even picky eaters usually enjoy this dish because the sweet and savory glaze makes the broccoli taste amazing. It is a great way to get kids to eat their greens without complaining.
Garlic Beef and Broccoli Noodles Recipe
Ingredients
Method
- Bring a large pot of water to a rolling boil and add your wide rice noodles, cooking them according to the package instructions. About 5 minutes before the noodles are done, toss the broccoli florets directly into the same pot so they cook together. Once tender, drain both the noodles and broccoli thoroughly in a colander and set them aside.
- While your pasta water is working, heat the olive oil in your skillet over medium-high heat until it shimmers. Add the thinly sliced flank steak to the hot pan in a single layer to ensure it gets a nice sear. Cook the meat just until it is no longer pink, which keeps it tender and juicy.
- Once the beef has lost its pink color, push it slightly to the side or mix in the minced garlic and sliced mushrooms. Sauté these together with the beef for about one more minute until the garlic is fragrant. This step infuses the meat with aromatic flavor and softens the mushrooms slightly.
- In a small mixing bowl, combine the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, pepper, and cornstarch. Use a whisk to blend everything vigorously until the cornstarch is completely dissolved and the mixture is smooth. This preparation ensures the sauce thickens immediately when it hits the heat.
- Add the drained noodles and broccoli into the skillet with the cooked beef and mushrooms. Pour your prepared sauce over everything and use tongs to toss the mixture until every strand is coated. Let it cook for 2-3 minutes until the sauce bubbles, thickens, and heats everything through.
Notes
- Slice the Beef Against the Grain: I cannot stress this enough; slicing against the grain shortens the muscle fibers. If you slice with the grain, the meat will be chewy and tough, but slicing against it makes it melt-in-your-mouth tender.
- Freeze the Beef Slightly: I find that popping the flank steak in the freezer for about 20 minutes before slicing makes it much firmer. This allows me to cut extremely thin, uniform slices that cook evenly and quickly.
- Don’t Overcrowd the Pan: When searing the beef, I try to do it in batches if my pan is small. If you pile all the meat in at once, it steams instead of searing, and you lose that delicious caramelized flavor on the edges.
- Prepare Sauce in Advance: Because this stir-fry moves very fast once the heat is on, I always mix my sauce before I start cooking the meat. You won’t have time to measure ingredients while the garlic is sizzling without burning it.
- Use Fresh Broccoli: I used to use frozen broccoli for convenience, but it releases too much water and dilutes the sauce. Fresh florets stay crunchy and soak up the glaze much better than thawed ones ever could.
