Beef and Broccoli Noodles - Khin's Kitchen (2024)

Published: Feb 24, 2023 · by Khin · This post may contain affiliate links.

Super quick and delicious beef and broccoli noodles recipe, made with minced beef, broccoli, garlic, onions, and savoury stir-fry sauce. Simple one-pan dinner ready in 20 minutes! Perfect as a quick meal or light dinner.

Stir-fry beef noodle recipes are always a great hit on our website and we love to have them almost every week. Beef Udon Stir Fry and Beef Lo Mein recipes are our reader's favourite popular beefy noodles recipes and if you would like to make it with chicken, this chow mein and chicken is my family favourite recipe as well.

Why you would love this recipe

You can create this dish with everyday cupboard-friendly ingredients and the taste is so good. A healthy, nutritious noodle dish that all family members can enjoy. It's also great for the lunchbox meal-prepping, fridge-friendly, and budget-friendly too!

Classic Chinese beef and broccoli is made of beef steak and need to velvet the beef slices with soy sauce, baking soda, corn starch, sesame oil, etc. The marinating process takes 15-20 minutes to achieve the best tender beef result.

In this recipe, I am sharing my healthy broccoli and beef noodles noodles recipe that doesn't need any marinating task. This dish takes a maximum of 20 minutes to cook everything from scratch and tastes absolutely delicious. Perfect for the days you are craving Chinese takeout and you have only a few minutes to prepare dinner.

Basic Ingredients

Beef - use lean ground beef or beef minced with less fat content. Adding ground meat with a high-fat percentage can result in greasy fried noodles.

Broccoli - I love to add tender-stem broccoli, which is also known as broccolini. Feel free the add broccoli head, Chinese broccoli ( Kai Lan ), bok choy, pak choy, mustard leaves, etc.

Noodles - I used fresh egg noodles that I can add straight away to the stir fry. Instead of fresh noodles, you can also use pre-cooked vacuum-sealed noodles, ramen noodles, dried egg noodles, wheat noodles, udon noodles, etc.

Fresh garlic & onion - add freshly chopped garlic and onion slices for the best flavour.

Stir-fry sauce - light soy sauce, oyster sauce, dark soy sauce, sesame oil, Shao Xing wine, and sugar are the basic sauce ingredients to make the sauce.

Chilli - adding chilli is optional. If you love a kick of heat in your noodles, add fresh long red chilli slices, bird-eye chilli, or dried chilli flakes.

Oil - recommend using peanut oil, vegetable oil, or neutral oil that blends well and matches Asian dishes. Sunflowers, canola, corn, and grapeseed oil are great options. I personally don't like to add olive oil to my Chinese and Asian stir-fries.

How to Make Beef and Broccoli noodles

1. Combine stir-fry sauce ingredients in a small bowl and whisk until the sugar is dissolved.
2. Blanch the broccoli in the hot boiling water for 1 minute then remove them from the water and set them aside.

3. Heat the large wok/pan over medium-high heat. Drizzle 2-3 tbsp of oil and stir fry the beef minced until no longer pink then add 1 tbsp of stir-fry sauce mixture.
4. Add chopped garlic and onions and stir fry for a few seconds.
5. Next, add the noodles and pour the sauce over the noodles. Place the blanched broccoli back in the wok.
6. Continue stir fry for another 1-2 minutes and finish with chilli slices.

Quick Tips

• Blanch the veggies: you might want to blanch the hard vegetables for a minute before adding them to the stir fry. Soft vegetables do not need to blanch. You can add in the stir-fry straightaway.
• Chow mein sauce: the stir-fry sauce in this recipe is a simple stir-fry sauce that you can add to stir-fry vegetables, lo-mein, chow mein, noodles, or meat dishes. The flavour can be customized to your taste.
• Store the sauce: double or triple the sauce ingredients, store in the air-tight jar, and keep it in the fridge for future dishes. It can last in the fridge for a couple of weeks if you keep it clean and airtight.
• Customize the flavour: this sauce is savoury, sweet, and salty in flavour. You can adjust the taste by adding or reducing soy sauces and sugar to your taste.
• Choice of wok: you can either use a non-stick wok/pan or a traditional carbon steel wok. If you are in a hurry and need a speedy cleanup time, use a non-stick wok or pan.

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