Chinese Beef and Broccoli Noodles is your favourite Beef and Broccoli stir fry with the addition of noodles! Nice and saucy, this is true restaurant quality takeout at home.
Whizzing in for a quick one today! I completely lost track of time creating an epic mess in the kitchen shooting and filming a lamb leg recipe that I’m SUPER excited to share next week! I adore cooking and shooting big hunks of meat, as regular readers know. 🙂 Not very lady-like of me, but that’s me. Whereas pretty delicate cakes are definitely NOT me! 😂
So I’m bashing out this recipe later than I usually do. And there’s a certain giant fur ball sitting very deliberately right on my feet, reminding me that he hasn’t been out yet but also that it’s Bone Time, and he’s torn about whether to stand in front of the fridge staring intently at the door (seriously, sometimes I think he has X-ray vision) or start prancing around, making the floor boards shudder, making it very clear that he has itchy feet and needs to burn some of that energy NOW.
Hence – quick recipe. Quick for me to pull together a video, edit the photos and write up the recipe. And quick for you to make. 🙂
This is the stir fried noodles version of everybody’s favourite Chinese Beef and Broccoli. It’s a firm takeout favourite, especially in the States. I’ve been to China and Hong Kong several times and I can honestly say I do not recall ever seeing it on a menu, and I remember reading somewhere that broccoli is actually quite expensive in China.
Thus, I expect that this is a Chinese-American dish. 🙂
But just because it’s a westernised one, it does not mean we lower our standards!! Great stir fried noodles come down to the sauce, and I truly think this is as good as what you get from (good!) Chinese restaurants – but less greasy. 🙂
Always proceed with caution if you see a stir fry sauce recipe made with little more than soy sauce + sugar. A good stir fry sauce needs something to add depth of flavour. Chinese cooking wine (or dry sherry or Mirin), Oyster Sauce, Hoisin Sauce or a myriad of other lesser known but highly flavourful Asian condiments. Just a little tip for Asian Food Lovers! – Nagi xx
UPDATE: I added directions for how to make this using Charlie, my All Purpose Stir Fry Sauce that you may have lurking in your fridge (because he lasts for weeks and weeks and weeks…)
Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 so there's too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. See notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.
- 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
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Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
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Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
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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).
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Heat oil in a large skillet over high heat.
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Add garlic, quickly stir. Add onion and cook for 1 minute until it's tinged with brown.
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Add beef and cook until it changes from red to brown.
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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!
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.
WATCH HOW TO MAKE IT
Chinese Beef and Broccoli Noodles recipe video!
LIFE OF DOZER
Halfway between 2 of his most common states: Sleeping, and waiting for for whatever I’m shooting to leap off the table onto the floor.
The addition o the Baking Soda to tenderize the beef for 39 min etc. Is a huge game changer to the dish.
The meat was soft and absolutely delicious! Thank you Nagi for your recipes.
Janie
Wonderful! So glad you enjoyed this Janie, thanks for letting me know! N x
A delicious meal.
Full of flavour and the sauce is out of this world.
So yum with the noodles.
So nice to have a Chinese meal that is better than takeaway and you know exactly what the ingredients are.
Such a wonderful and tasty meal.
Thanks Nagi
Love hearing that Julie! So pleased you enjoyed this 🙂 N x
Hi Nagi! I need help! I used a 20ml tablespoon for this recipe but sadly my dish came out a bit too salty so my 4 year old couldn’t eat it. Do you use a 15ml tablespoon in your recipes? Many thanks in advance.
Hi Nagi, I love your recipe. How can I tenderize beef?
Hi Beverly! 1 tsp bi carb with sliced beef, leave for 20 minutes then rinse then pat dry with paper towels 🙂
Thanks you
Made this tonight and it was wonderful. My first stir-fry! I used pork becasue that’s what I had in the house. Husband loved it and thinks I’m wonderful
So glad you enjoyed this Robin, thanks for letting me know! N xx PS You’re husband is a lucky guy!
Hi Nagi,
I was wondering which egg noodles you used for this recipe. In the photo it looks like hokkien noodles. I thought egg noodles were thin. I’d really appreciate if you could teach me the difference 🙂
Also, I am planning on cooking a large quantity of noodles (about 50 serves) and have a very limited period of time to cook. I was thinking of using a bbq hotplate to cook the noodles on. Do you think this is possible? If you think it is, which type of noodle do you think would suit this type of cooking best?
Thanks so much Nagi – I love your recipes!!!
Best regards,
Sam
Hi Sam! I used thin Hokkien for this. 🙂 Egg noodles come in all sorts of sizes – thin and thick! The only problem with a hotplate is the sauce running everywhere! Or does the hotplate have a rim?? If so, it will be great! My mother does Japanese stir fried noodles on hotplates all the time!
Hi Nagi,
Thanks for your reply! I’m sorry I only just read your email. It was in my junk mail 🤨
I think you’re right about the sauce spilling on the bbq hot plate. I did it on the gas cooktop and it worked really well 👍🏻
Thanks again for another great recipe Nagi!!
Sam
Hi Nagi, I made this for dinner last night! My local shops stopped selling dark soy sauce, so had to sub with normal, but it was still delicious – my husband ate a huuuuge plateful! Thank you again! 🙂
That’s so great to hear Jamieanne! I’m so pleased you enjoyed this, thanks for taking the time to let me know! N x
made this yesterday for dinner. Loved it! Husband really did too. I added sliced mushrooms when I cooked the onions and really like them with this. thank you for the great recipe (I like all your recipes).
I’m so pleased you and your husband enjoyed this Brenda! Thanks for letting me know! N xx
Made again but with chicken & rice. Love Charlie. He’s my new BFF.
WHOOT! So great to hear that Steven, thanks for letting me know! N x ❤️
Nagi this was sooooo delicious and EASY. I did add some other veggies like red pepper, mushrooms and some water chestnuts. However your recipe is spot on delicious. Charlie is my new BFF. XXOO steven in Florida. 🙂
Only problem is Im craving it a few hours after eating it. Not sure if you guys have that same saying where you are, but we always crave Chinese a few hours after we eat it. And I don’t have anymore.
WHOOT! So pleased to hear that Steven!! N x ❤️