Chinese Beef and Broccoli Noodles

Chinese Beef and Broccoli Noodles is your favourite Beef and Broccoli stir fry with the addition of noodles! Plenty of savoury sauce, tender beef and broccoli, slippery noodles – everybody loves this!

I love stir fried noodle recipes because they’re a complete meal – no need to make a separate side of rice. My favourites in heavy rotation include Chicken Rice Noodles, Chicken Vegetable Ramen Noodles, Pad See Ew and Chow Mein!

Chinese Beef and Broccoli Noodles

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 that’s ok! It doesn’t detract from the deliciousness!

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…)

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Chinese Beef and Broccoli Noodles

Author: Nagi

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

5 from 22 votes

Servings4

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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.

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)

Sauce:

• ▢ 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)

Optional Garnishes:

• ▢ Sesame seeds
• ▢ Chopped shallots / green onions / scallions

Instructions

• Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
• Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
• 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).

Stir Fry:

• Heat oil in a large skillet over high heat.
• Add garlic, quickly stir. Add onion and cook for 1 minute until it's tinged with brown.
• Add beef and cook until it changes from red to brown.
• 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!

Recipe 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.

Nutrition Information:

Serving: 328gCalories: 493cal (25%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

WATCH HOW TO MAKE IT

Chinese Beef and Broccoli Noodles recipe video!

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