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Home Collections Asian Takeout

Chinese Beef and Broccoli Noodles

By:Nagi
Published:11 Oct '17Updated:21 Jan '21
92 Comments
Recipe v Video v Dozer v

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

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!

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

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

  • Pork Stir Fry with Green Beans

  • Asian Beef Bowls

  • Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles

  • Egg Foo Young (Chinese Omelette with Pork)

  • Chop Suey (Chicken Stir Fry)

  • All Purpose Stir Fry Sauce – Charlie! Yes I named it/him

  • See all Asian recipes and 15 Minute Meals collection

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

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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

Chinese Beef and Broccoli Noodles

Author: Nagi
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
5 from 26 votes
Servings4
Tap or hover to scale
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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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92 Comments

  1. Julie says

    June 13, 2020 at 7:15 am

    5 stars
    This was outstanding. Better than my takeout. You’re now my go to recipe site.

    Reply
  2. Pam says

    August 21, 2019 at 7:02 am

    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

    Reply
  3. Hill says

    July 30, 2019 at 11:47 pm

    5 stars
    Amazing recipe thank you so much! I added in some mushrooms with the onions and added some Siracha and fresh red chillies to add some heat

    Reply
    • Nagi says

      July 31, 2019 at 5:03 pm

      Sounds great Hill!

      Reply
  4. Mary E Delgado says

    July 2, 2019 at 3:25 am

    Where have you been all my life? I’ve copied about six recipes I’m going to try at home. They all look delicious. Thank you!

    Reply
    • Nagi says

      July 2, 2019 at 5:55 pm

      I’ve been right here waiting for you Mary! Keep e updated on what you think once you try them Mary!

      Reply
  5. Linda says

    March 7, 2019 at 7:17 pm

    OMG there was not enough. It was soooo good. So flavoursome.
    Definitely cooking that again. Yummo!!!!

    Reply
    • Nagi says

      March 7, 2019 at 7:24 pm

      I’m so glad you loved it Linda!!

      Reply
  6. Lisa says

    February 16, 2019 at 1:57 pm

    5 stars
    Made it as written, except I was out of onion so I use about 3/4 tsp. Of onion powder in the sauce. My husband really liked the flavor. For me, I used the same sauce, but used snow peas from my garden and tofu (pre stir fried with peanut oil after being pressed and roasted with flour/cornstarch/sakt/pepper). It was also super good.

    Reply
    • Nagi says

      February 18, 2019 at 8:27 am

      Sounds delicious Lisa!

      Reply
  7. Crystal Abdallah says

    December 4, 2018 at 9:11 pm

    Do you use a 15ml (USA) or 20ml (Aus) tablespoon in your recipes?
    Thanks

    Reply
    • Nagi Maehashi says

      December 5, 2018 at 12:48 pm

      A 15 ml Tablespoon

      Reply
  8. jazzbird says

    September 11, 2018 at 7:54 pm

    Hi Nagi! Can I “velvet” the beef for this dish?

    Reply
  9. Holly says

    August 4, 2018 at 3:11 am

    5 stars
    soooo good! You are my go to food blog, especially for asian food (even if it is a westernized version sometimes :P).Thank you for yet another wonderful recipe. Making this with the fresh hokkien noodles and adding lime on the side made it a total family hit.

    Reply
    • Nagi says

      August 4, 2018 at 12:28 pm

      Ha ha! But – SELECTIVE Westernised versions!!! You really can’t even find broccoli in China! N x

      Reply
  10. Nat Proctor says

    July 30, 2018 at 7:45 am

    5 stars
    I fixed this for dinner today. Delicious! I used sake instead of the Shaoxing cooking wine and all purpose soy sauce instead of the light… I’m going to visit Amazon for the genuine items – are there specific brands you would recommend?

    On another note, I was stationed (US Air Force) in the Kanto Plain area around the time your family emigrated. It was a wonderful experience for this Texan!

    Reply
  11. Janie says

    May 11, 2018 at 3:51 am

    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

    Reply
    • Nagi says

      May 13, 2018 at 3:25 pm

      Wonderful! So glad you enjoyed this Janie, thanks for letting me know! N x

      Reply
  12. Julie Parkes says

    April 24, 2018 at 9:06 am

    5 stars
    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

    Reply
    • Nagi says

      April 25, 2018 at 8:06 pm

      Love hearing that Julie! So pleased you enjoyed this 🙂 N x

      Reply
  13. Lilluz says

    March 19, 2018 at 7:23 pm

    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.

    Reply
  14. Beverley Trotter-Jones says

    March 4, 2018 at 3:13 am

    Hi Nagi, I love your recipe. How can I tenderize beef?

    Reply
    • Nagi says

      March 11, 2018 at 8:02 pm

      Hi Beverly! 1 tsp bi carb with sliced beef, leave for 20 minutes then rinse then pat dry with paper towels 🙂

      Reply
      • Beverley Trotter-Jones says

        March 13, 2018 at 10:15 am

        Thanks you

        Reply
  15. Robin says

    February 1, 2018 at 8:33 am

    5 stars
    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

    Reply
    • Nagi says

      February 2, 2018 at 6:26 am

      So glad you enjoyed this Robin, thanks for letting me know! N xx PS You’re husband is a lucky guy!

      Reply
  16. Sam Gordon says

    January 20, 2018 at 2:07 pm

    5 stars
    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

    Reply
    • Nagi says

      January 22, 2018 at 6:51 pm

      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!

      Reply
      • Sam says

        February 6, 2018 at 8:53 pm

        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

        Reply
  17. Jamieanne says

    November 18, 2017 at 9:24 am

    5 stars
    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! 🙂

    Reply
    • Nagi says

      November 19, 2017 at 3:53 pm

      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

      Reply
  18. Brenda says

    October 30, 2017 at 7:05 am

    5 stars
    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).

    Reply
    • Nagi says

      October 30, 2017 at 8:07 pm

      I’m so pleased you and your husband enjoyed this Brenda! Thanks for letting me know! N xx

      Reply
  19. Steven says

    October 18, 2017 at 9:00 am

    5 stars
    Made again but with chicken & rice. Love Charlie. He’s my new BFF.

    Reply
    • Nagi says

      October 18, 2017 at 5:37 pm

      WHOOT! So great to hear that Steven, thanks for letting me know! N x ❤️

      Reply
  20. Steven says

    October 15, 2017 at 11:31 am

    5 stars
    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.

    Reply
    • Nagi says

      October 15, 2017 at 7:58 pm

      WHOOT! So pleased to hear that Steven!! N x ❤️

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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