Chinese Beef and Broccoli Noodles Recipe

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★★★★★ 4.0 (325)

Chinese language Beef and Broccoli Noodles is your favorite Beef and Broccoli stir fry with the addition of noodles! Loads of savoury sauce, tender beef and broccoli, slippery noodles – everyone loves this!

I really like stir fried noodle recipes as a result of they’re a whole meal – no have to make a separate facet of rice. My favourites in heavy rotation embody Chicken Rice Noodles, Chicken Vegetable Ramen Noodles, Pad See Ew and Chow Mein!

Chinese Beef and Broccoli Noodles - Everybody's favourite Chinese Beef and Broccoli with noodles! recipetineats.com

Chinese language Beef and Broccoli Noodles

That is the stir fried noodles model of everyone’s favorite Chinese language Beef and Broccoli. It’s a agency takeout favorite, particularly within the States.

I’ve been to China and Hong Kong a number of instances and I can actually say I don’t recall ever seeing it on a menu, and I keep in mind studying someplace that broccoli is definitely fairly costly in China. Thus, I anticipate that it is a Chinese language-American dish. 🙂

However that’s okay! It doesn’t detract from the deliciousness!

How to make Chinese Beef and Broccoli Noodles recipetineats.com
Chinese Beef and Broccoli Noodles - Everybody's favourite Chinese Beef and Broccoli with noodles! recipetineats.com

However simply because it’s a westernised one, it doesn’t imply we decrease our requirements!! Nice stir fried noodles come right down to the sauce, and I really assume that is nearly as good as what you get from (good!) Chinese language eating places – however much less greasy. 🙂

At all times proceed with warning in the event you see a stir fry sauce recipe made with little greater than soy sauce + sugar. stir fry sauce wants one thing so as to add depth of flavour. Chinese language cooking wine (or dry sherry or Mirin), Oyster Sauce, Hoisin Sauce or a myriad of different lesser identified however extremely flavourful Asian condiments. Just a bit tip for Asian Meals Lovers! – Johnsat xx

UPDATE: I added instructions for how one can make this utilizing Charlie, my All Function Stir Fry Sauce that you will have lurking in your fridge (as a result of he lasts for weeks and weeks and weeks…)

Extra actually fast Asian recipes

  • Pork Stir Fry with Inexperienced Beans
  • Asian Beef Bowls
  • Specific noodles: Fast Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
  • Egg Foo Younger (Chinese language Omelette with Pork)
  • Chop Suey (Chicken Stir Fry)
  • All Function Stir Fry Sauce – Charlie! Sure I named it/him
  • See all Asian recipes and 15 Minute Meals assortment
Chinese Beef and Broccoli Noodles - Everybody's favourite Chinese Beef and Broccoli with noodles! recipetineats.com

Choice: Tenderising beef for stir fries

Ever discover how the meat in Chinese language dishes is so extremely tender, and the way your stir fries at residence are simply by no means the identical? The key is tenderising the meat – a way referred to as velveting.

That’s proper. Your cheerful native Chinese language restaurant is utilizing economical stewing beef to make stir fries with extremely tender strips of beef by tenderising it!

Learn how to make use of this straightforward, extremely efficient methodology: Find out how to Tenderise Beef (the Chinese language means).

That is elective solely, when desirous to make stir fries with economical beef otherwise you merely need additional tender beef, Chinese language restaurant fashion!

Chinese Beef and Broccoli Noodles Recipe

Chinese Beef and Broccoli Noodles Recipe

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 493 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 350 – 400 g / 12 – 14 oz beef rump or fillet , thinly sliced (or other quick cooking cut of beef)
  • 1 1/2 tbsp peanut or vegetable oil
  • 2 garlic cloves , finely chopped
  • 1/2 onion , finely sliced
  • 1 large head broccoli , broken into small florets
  • 400 – 450g / 14 – 15 oz egg noodles (hokkien, lo mein, singapore – from the fridge) (Note 1)
  • 1/2 cup / 125 ml water
  • 1 tbsp cornflour / cornstarch
  • 2 tbsp dark soy sauce (Note 2)
  • 1 1/2 tbsp light soy sauce (Note 2)
  • 1 1/2 tbsp Chinese cooking wine/Shoasing wine (Note 3)
  • 1 tsp white sugar (omit if using Mirin)
  • 1/8 tsp Chinese five spice powder (not critical)
  • 1/2 tsp sesame oil (not critical)
  • 1/4 tsp pepper (white or black)
  • Sesame seeds
  • Chopped shallots / green onions / scallions

Instructions

  1. Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
  2. Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
  3. Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don’t have the noodles in the water for more than 1 minute).
  4. Heat oil in a large skillet over high heat.
  5. Add garlic, quickly stir. Add onion and cook for 1 minute until it’s tinged with brown.
  6. Add beef and cook until it changes from red to brown.
  7. Add noodles, broccoli and sauce. Toss together for 1 1/2 – 2 minutes or until Sauce thickens and coats the noodles. Sprinkle with sesame seeds and shallots, if using, and serve!

Notes

1. NOODLES: I make this with fresh noodles, sold in the fridge section. I use egg (yellow noodles). If you only have dried, use about 250g / 8 oz (use yellow noodles). Cook them per the packet BEFORE or with the broccoli (depends how long it takes, broccoli only needs 1 1/2 – 2 minutes max).
This can also be made with dried rice noodles (white) – use 200g / 7 oz (it expands more so use less).
2. SOY SAUCE: Not all soy sauces are created equal! Light soy sauce is saltier than all purpose and dark soy sauce. Dark soy sauce has a more intense flavour and makes the noodles a darker colour.
You can use all purpose soy sauce (i.e. not labelled “Dark” or “Light”, like Kikkoman) in place of both of these. The colour of your stir fry will not be quite as dark but the flavour will be similar. You can also substitute the dark soy sauce with 1.5 tbsp of light soy sauce. DO NOT use just dark soy sauce – the sauce flavour will be way too strong! Also please do not use sweet soy sauce / kecap manis.
3. COOKING WINE: Dry Sherry, Japanese cooking sake and Mirin are great subs. If using Mirin, omit the sugar. If you cannot consume alcohol, omit this and use CHICKEN OR BEEF BROTH instead of the water in the sauce. 🙂
4. Yes this recipe is also terrific with chicken. 🙂
5. This is the stir fried noodles version of Chinese Beef and Broccoli. The sauce flavour is stronger because there’s more ingredients for the sauce to coat.
6. ALL PURPOSE STIR FRY SAUCE: This can be made using Charlie, my All Purpose Stir Fry Sauce which can be kept for weeks and weeks, so make a big batch! Give the jar a good scrape, use use a spoon if needed to mix up the cornflour that will have settled at the bottom of the jar. Then use 6 tbsp of Charlie + 1/2 cup of water + Chinese Five Spice in place of all the Sauce ingredients.
7. Nutrition per serving, assuming 4 servings. For LOW SODIUM, use low sodium soy sauce for both the soy sauces and it will reduce to 537 mg sodium per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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