Beef Broccoli with Noodles is weeknight gold 🥢🥩
Savory, saucy, and ready fast. Here’s a better-than-takeout version that stays tender and glossy.
🥢 Beef Broccoli with Noodles
Makes 3–4 servings
🥩 Ingredients
Beef & Marinade
- 12 oz flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oil
Noodles
- 8 oz egg noodles, lo mein, or rice noodles
Sauce
- ⅓ cup beef broth
- 3 tbsp soy sauce (low sodium)
- 1½ tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1 tsp cornstarch
- 1 tsp sesame oil
Stir-Fry
- 2 tbsp oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger (optional but 🔥)
- 3 cups broccoli florets
🍳 Instructions
- Cook noodles according to package directions. Drain and set aside.
- Marinate beef
Toss beef with soy sauce, cornstarch, and oil. Rest 10 minutes. - Mix sauce
Whisk all sauce ingredients until smooth. - Sear beef
Heat oil in a hot skillet or wok.
Cook beef in batches, 1–2 minutes per side. Remove and set aside. - Cook broccoli
In same pan, add garlic and ginger (30 seconds).
Add broccoli + 2 tbsp water. Cover and steam 2–3 minutes until bright green. - Bring it together
Add beef back in, pour in sauce, and simmer until glossy and thick (1–2 minutes). - Add noodles
Toss noodles until fully coated.
✨ Pro Tips
- Slice beef partially frozen for ultra-thin cuts
- Don’t overcrowd the pan or the beef will steam
- Add a splash of noodle water if sauce gets too thick
🔥 Variations
- Spicy: Add chili crisp or red pepper flakes
- Healthier: Use whole wheat noodles or zucchini noodles
- Extra veggies: Bell peppers, snap peas, mushrooms
- Sauce boost: Add 1 tsp hoisin or black vinegar