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Beef Broccoli Noodle Stir Fry Recipe
Ash Tyrrell

Beef Broccoli Noodle Stir Fry Recipe

I have to tell you, making this Beef Broccoli Noodle Stir Fry was such a game-changer for my weeknight dinners. I love how quick it comes together, yet it tastes like something from a restaurant.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces of beef flank steak or sirloin – Choose fresh beef for tenderness; slicing against the grain makes it extra soft.
  • 8 ounces of noodles I used egg noodles – Egg noodles hold sauce better than spaghetti or rice noodles.
  • 4 cups of broccoli florets – Fresh broccoli works best; frozen tends to get soggy.
  • 2 tablespoons soy sauce – I prefer low-sodium for better flavor control.
  • 2 tablespoons oyster sauce – Adds a rich savory depth to the sauce.
  • 1 tablespoon hoisin sauce – Gives a subtle sweetness that balances the salty flavors.
  • 1 tablespoon sesame oil – Toasted sesame oil is best; it adds that authentic nutty aroma.
  • 2 teaspoons cornstarch – Helps thicken the sauce for a glossy finish.
  • 1/2 cup beef or chicken broth – Homemade or low-sodium broth keeps the dish flavorful without excess salt.
  • 2 cloves garlic minced – Fresh garlic adds a punch that dried garlic can’t match.
  • 1 teaspoon ginger minced – Fresh ginger gives a warm, aromatic flavor that’s hard to beat.
  • 2 green onions sliced (for garnish) – Adds freshness and color just before serving.

Method
 

  1. I started by slicing the beef thinly against the grain to keep it tender. Then, I whisked together soy sauce, oyster sauce, hoisin sauce, cornstarch, and broth in a bowl to create a rich, glossy sauce.
  2. While prepping the beef, I boiled the noodles according to the package instructions until just tender. After draining, I tossed them with a drizzle of sesame oil to prevent sticking.
  3. I heated a tablespoon of oil in my skillet over medium-high heat, then cooked the beef until browned but still juicy. This only took a few minutes because thin slices cook fast.
  4. Next, I added garlic and ginger to the skillet for a quick sauté. Then I tossed in the broccoli florets and stir-fried until they were bright green and crisp-tender.
  5. Finally, I returned the noodles to the skillet and poured the sauce over everything. I tossed it all together until every bite was coated and heated through.
  6. I finished with sliced green onions and a drizzle of sesame oil for extra aroma. The dish looked colorful and appetizing, ready to dig in.

Notes

  • I like to slice the beef very thinly; it cooks quickly and stays tender.
  • Tossing noodles with sesame oil right after cooking prevents them from clumping.
  • Stir-fry over high heat for a few minutes; it keeps the broccoli crisp while browning the beef.
  • I sometimes marinate the beef for 15 minutes for extra flavor.