Garlic Beef and Broccoli Noodles Recipe

Ash Tyrrell

Garlic Beef and Broccoli Noodles Recipe

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.

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Prep Time 5

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.