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…)
More really quick Asian recipes
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Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
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Egg Foo Young (Chinese Omelette with Pork)
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All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
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See all Asian recipes and 15 Minute Meals collection
Option: Tenderising beef for stir fries
Ever notice how the meat in Chinese dishes is so incredibly tender, and how your stir fries at home are just never the same? The secret is tenderising the meat – a method called velveting.
That’s right. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!
Find out how to use this simple, highly effective method: How to Tenderise Beef (the Chinese way).
This is optional only, when wanting to make stir fries with economical beef or you simply want extra tender beef, Chinese restaurant style!
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Chinese Beef and Broccoli Noodles
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:
Nutrition Information:
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.
Hi Nagi, I enjoyed beef and broccoli with regular dried flat, wide egg noodles. I keep making this recipe because its so good..
I also really appreciate having ‘Charlie Sauce’ in the fridge. And the trick of softening flank steak with a little soda powder has worked well. Tonight I tried fresh egg noodles bought at a Chinese grocery and found them a bit oily so I will go back to dried egg noodles. I also substitued a small cabbage for the broccoli and that wasn’t as good. Maybe big leaved kale would be a better substitute and I might try that in a few days to use up the noodles and beef remaining. Thanks for your suggestions and encouragement to substitute ingredients. I did buy Chinese wine for the sauce but I wouldn’t buy ‘Chinese’ fresh egg noodles again.
This recipe is amazing. Thank you for sharing. It comes together in a matter of minutes, is simple to make and is packed with delicious flavour. Fantastic result for little effort. Winner!!!!
I made this last night & it was DELICIOUS! I made the full recipe to have leftovers as there was only 2 of us however only enough for 1 small lunch remains lol
I really wanted this but only had ground turkey and half a box of pasta. Made it that way to rave reviews!
Wow flavours just like a Chinese restaurant, my beef was still tough after velveting (I did do it on pre-cut Stirfry mix from supermarket) can’t wait to try again but with chicken
So, I generally will not attempt Asian at home bc it never turns out and tends to be ALOT of prep work. Example: peanut sauce with anything; I just cannot make that, always a mess. But we like to eat lotus foods rice noodles now, so I was surfing for recipes and decided to try this one. THIS WAS EXCELLENT and easy too, I will definitely do it again. Only changes: I do not have light soy sauce and threw in some shiitake mushrooms with the beef. Family loved it. Thank You.
Loved this recipe! Currently making it for the 3rd time in the space of 2 months! Thanks Nagi!
This was delish! Thanks Nagi!
I velveted the beef as per your instructions and I also added some extra julienned carrot and zucchini to get more veg into the kiddos.
It tastes just like proper Chinese takeout, but better!
Will definitely putting it in our rotation
Absolutely yummy and easy to make .
Hi, is fresh udon noodles what you are using?
Not sure what hokkien is.
Thanks
We just had this for dinner and loved it, very quick and easy however I would love to add some kick to it, what would you suggest?
Quick and easy – perfect for a weeknight dinner. My family loved it. I will definitely make this again! I love your recipes, thank you!
Thanks from the UK! Great easy to follow recipe
PLEASE include this and the Charlie sauce in your planned cookbook.
I think that’s a MUST isn’t is Jasmine?! N x
Stellar recipe! I halved to make only 2 portions and it worked well. I added beansprouts for an extra crunch. So yummy!
Perfect Debbie!! N x
Quick, easy and delicious. We have this nearly every week now. Love your work Nagi
Cooked Beef and broccolli with noodles Delicious. Will try the Charlie Sauce
Came back to this today and added shiitakes, red bell pepper, oyster and hoisin sauces. It was an excellent dinner!
This was outstanding. Better than my takeout. You’re now my go to recipe site.
Love, love, love, your recipes! I have given “Charlie” to my co worker sisters and shared your site. Too delicious to keep as my yummy little secret. Cheers