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.
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
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
Sounds great Hill!
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!
I’ve been right here waiting for you Mary! Keep e updated on what you think once you try them Mary!
OMG there was not enough. It was soooo good. So flavoursome.
Definitely cooking that again. Yummo!!!!
I’m so glad you loved it Linda!!
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.
Sounds delicious Lisa!
Do you use a 15ml (USA) or 20ml (Aus) tablespoon in your recipes?
Thanks
A 15 ml Tablespoon
Hi Nagi! Can I “velvet” the beef for this dish?
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.
Ha ha! But – SELECTIVE Westernised versions!!! You really can’t even find broccoli in China! N x
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!
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 ❤️