If you’re anything like me, you’ll absolutely fall head over heels for this Chinese Beef and Broccoli Noodles Recipe. It’s quick, packed with flavor, and hits all those comforting cravings without demanding hours in the kitchen. When I first tried this, I was amazed by how tender the beef stayed and how the noodles perfectly soaked up the savory sauce. Trust me, once you make it, you’ll want to keep this recipe in regular rotation for those busy weeknights or casual dinner parties.
Why You’ll Love This Recipe
- Speedy and Simple: You can have dinner on the table in about 20 minutes, no kidding.
- Flavor-Packed Sauce: The balance of dark and light soy, with a touch of cooking wine and five-spice, makes every bite delicious.
- Versatile Meal: Easy to scale up or down and swap noodles based on what you have on hand.
- Family Favorite: My loved ones keep asking me to make it again—and I’m betting yours will too.
Ingredients You’ll Need
The ingredients here feel like a match made in heaven—beef, broccoli, and noodles harmonize beautifully, while the sauce ties everything together with just the right umami punch. When you shop, keep an eye out for fresh broccoli heads and firm, thinly sliced beef for the best texture.
- Beef rump or fillet: Thin slices cook quickly and stay tender; rump is budget-friendly while fillet is silky and indulgent.
- Peanut or vegetable oil: These oils have a neutral flavor and can handle high heat without smoking.
- Garlic cloves: Freshly chopped garlic adds aromatic depth—don’t substitute with pre-minced if you can help it.
- Onion: Thinly sliced to soften quickly and blend seamlessly with other flavors.
- Broccoli: Break into bite-size florets so they cook evenly and stay crisp-tender.
- Egg noodles: I love using hokkien or lo mein noodles from the fridge for that perfect chew, but you can grab fresh or dried too.
- Water: Helps blend the sauce and creates the right consistency when mixed with cornflour.
- Cornflour (cornstarch): This thickens the sauce beautifully without making it gloopy.
- Dark soy sauce: Adds rich color and that deep umami flavor that’s so crave-worthy.
- Light soy sauce: Brings saltiness and brightness for balance.
- Chinese cooking wine/Shaoxing wine: A subtle sweetness and complexity that lifts the whole dish.
- White sugar: Just a touch to mellow the savory and balance acidity.
- Chinese five-spice powder: Optional, but I find it adds a lovely warm background note.
- Sesame oil: Adds that final nutty aroma; use sparingly to avoid overpowering the dish.
- Pepper (white or black): Just a pinch to season without overwhelming the other flavors.
- Sesame seeds: For garnish, adding a subtle crunch and visual appeal.
- Chopped shallots/green onions/scallions: Fresh and sharp, they brighten every bite.
Variations
I love testing different versions of this Chinese Beef and Broccoli Noodles Recipe depending on the season, what’s in my fridge, or who’s coming for dinner. Feel free to mix it up and find your personal favorite version!
- Swap Beef for Chicken or Tofu: I once tried this with thin chicken breast slices and it was fantastic; tofu makes it a great vegetarian dish if you double down on the veggies.
- Add More Veggies: Bell peppers, snap peas, or mushrooms all blend well and add color and texture.
- Use Different Noodles: Rice noodles or soba noodles work in a pinch—just adjust cooking times accordingly.
- Kick Up the Heat: Add a teaspoon of chili garlic sauce or fresh sliced chilies if you like it spicy—my husband adores it with extra heat!
How to Make Chinese Beef and Broccoli Noodles Recipe
Step 1: Prep the Sauce and Marinate the Beef
Start by mixing the water and cornflour in a small bowl until smooth—that’s the base that thickens your sauce perfectly. Then stir in the dark soy, light soy, cooking wine, sugar, five-spice, sesame oil, and pepper. Once your sauce is ready, toss the thinly sliced beef into a bowl and add about 1 1/2 tablespoons of the sauce. Give it a good mix so every piece is coated—this helps keep the beef juicy and flavorful during cooking.
Step 2: Cook Broccoli and Noodles Efficiently
Bring a large pot of water to a rolling boil. Add the broccoli florets first and cook for exactly 1 minute—this keeps them tender-crisp, which I love. Now add the egg noodles, and after just 15 seconds, use a wooden spoon to gently separate them. Don’t let the noodles sit in the water much longer than that, or they’ll get mushy. Then drain everything right away. This quick timing makes sure your noodles stay springy and delicious.
Step 3: Stir-Fry Everything Together
Heat the oil in a large skillet or wok over high heat. Quickly stir-fry the garlic and onion until fragrant and softened. Then add the marinated beef, spread it out and let it sear for about 1-2 minutes without stirring much—this helps get a nice crust. Toss everything together and add the broccoli and noodles. Pour in the remaining sauce and stir-fry until the sauce thickens and coats everything evenly. Give it a final taste and adjust seasoning if needed—sometimes a little extra soy sauce or pepper works wonders.
Pro Tips for Making Chinese Beef and Broccoli Noodles Recipe
- Thin Slices Are Key: Cutting the beef thinly and across the grain locks in tenderness and speeds cooking time.
- Control Noodle Texture: Don’t overcook the noodles—quick soaking means they stay springy and not mushy after stir-frying.
- High Heat Stir-Fry: Using a hot pan helps caramelize the beef and veggies for that signature, restaurant-style flavor.
- Sauce Consistency Matters: Mix cornflour thoroughly with water before adding sauce ingredients to avoid lumps and get a silky smooth finish.
How to Serve Chinese Beef and Broccoli Noodles Recipe
Garnishes
I’m all about garnishes that bring crunch and freshness, so I love tossing on a handful of toasted sesame seeds plus chopped green onions or scallions right before serving. Sometimes I sprinkle a little extra five-spice powder or drizzle a touch more sesame oil to perk up the aroma. It makes a huge difference and feels like a special touch without any extra effort.
Side Dishes
To round out this meal, I like pairing it with steamed dumplings or spring rolls for some variety. A simple bowl of hot miso soup or even a crisp cucumber salad balances the richness of the beef and noodles nicely. These sides make the whole meal feel thoughtful but still easy.
Creative Ways to Present
For a dinner party, I’ve served this dish in beautiful bamboo steamers to keep it warm and add a fun Asian-inspired vibe. You can also plate the noodles in individual bowls with a sprig of fresh cilantro or even edible flowers for a pop of color. Presentation really elevates even the simplest dishes!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. I recommend separating any garnishes like green onions to keep them fresh and tossing them on right before reheating. This way, the noodles and beef don’t get soggy overnight.
Freezing
I’ve frozen this dish a couple of times, and while it’s doable, the noodles sometimes turn a bit softer when thawed. To keep texture intact, I prefer freezing just the beef and sauce separately and cooking fresh noodles when ready to serve.
Reheating
The best way to reheat is gently in a skillet over medium heat, adding a splash of water or broth if it seems dry. Avoid the microwave if you can—it tends to make noodles rubbery or unevenly hot. Stir occasionally until warmed through, then add fresh garnishes.
FAQs
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Can I use frozen broccoli for this Chinese Beef and Broccoli Noodles Recipe?
Absolutely! Frozen broccoli works fine if you steam or blanch it first to remove excess moisture. Just be careful not to overcook so it doesn’t turn mushy. I recommend thawing and draining it well before adding to the stir-fry.
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What type of noodles work best in this dish?
Egg noodles like hokkien, lo mein, or Singapore-style noodles are ideal because they have a great chewy texture and hold the sauce well. However, if you don’t have these, fresh or dried wheat noodles can work, too—just be mindful of cooking times.
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How do I keep the beef tender and not chewy?
The secret is thinly slicing the beef across the grain and quickly marinating it in the sauce before cooking. Also, stir-fry the beef on high heat just until it’s browned—overcooking can toughen it up.
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Can I make this recipe gluten-free?
Yes! Swap soy sauces for tamari or other gluten-free versions, and choose rice noodles or gluten-free noodles instead of egg noodles. Just double-check all sauces and ingredients for hidden gluten.
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Is there a substitute for Chinese cooking wine?
If you don’t have Shaoxing wine, dry sherry works well as a substitute. In a pinch, you can also use mirin or skip it altogether, but the cooking wine adds a nice depth of flavor that’s worth including if possible.
Final Thoughts
This Chinese Beef and Broccoli Noodles Recipe has been a game-changer in my kitchen because it’s so reliable and delicious every single time. It feels like a restaurant-quality dish that comes together quickly, without any fuss. When you make it, you’ll find yourself loving how effortlessly it fits into busy evenings and how much your family will rave about it. Give it a shot—you’ve got nothing to lose, but a lot of tasty dinners to gain!
Print
Chinese Beef and Broccoli Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Chinese Beef and Broccoli Noodles recipe features tender beef slices stir-fried with crisp broccoli and savory egg noodles in a flavorful soy-based sauce. Perfect for a quick and satisfying weeknight dinner, this dish blends traditional Chinese flavors with noodles for a wholesome, comforting meal.
Ingredients
Beef
- 350 – 400 g (12 – 14 oz) beef rump or fillet, thinly sliced (or other quick cooking cut of beef)
Vegetables & Noodles
- 1 large head broccoli, broken into small florets
- 400 – 450 g (14 – 15 oz) egg noodles (hokkien, lo mein, or singapore style, from the fridge)
- 1/2 onion, finely sliced
- 2 garlic cloves, finely chopped
Sauce
- 1/2 cup (125 ml) water
- 1 tbsp cornflour/cornstarch
- 2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine)
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (optional)
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white or black pepper
For Garnish
- Sesame seeds
- Chopped shallots, green onions, or scallions
- 1 1/2 tbsp peanut or vegetable oil (for cooking)
Instructions
- Prepare the Sauce: In a bowl, mix the water and cornflour until smooth. Add dark soy sauce, light soy sauce, Chinese cooking wine, white sugar, Chinese five spice powder, sesame oil, and pepper. Stir well to combine all ingredients into a cohesive sauce.
- Marinate the Beef: Place the thinly sliced beef in a separate bowl and add 1 1/2 tablespoons of the prepared sauce. Mix well to coat the beef evenly and set aside to marinate briefly while preparing other ingredients.
- Cook Broccoli and Noodles: Bring a large pot of water to a rolling boil. Add the broccoli florets and cook for 1 minute until crisp-tender. Then add the egg noodles and after 15 seconds use a wooden spoon to separate the noodles gently. Immediately drain all the water to prevent overcooking; the noodles should not be in the boiling water for longer than 1 minute in total.
- Stir-Fry Beef and Aromatics: Heat the peanut or vegetable oil in a large skillet over high heat. Add the chopped garlic and sliced onion and stir-fry for about 30 seconds until fragrant and slightly softened. Add the marinated beef and stir-fry quickly over high heat until the beef is just cooked through and slightly browned.
- Combine Noodles and Broccoli: Add the drained broccoli and noodles into the skillet with the beef and aromatics. Pour in the remaining sauce and stir-fry everything together for 1-2 minutes until the sauce thickens and coats all ingredients evenly, and the dish is heated through.
- Garnish and Serve: Remove from heat and transfer to serving plates. Sprinkle with sesame seeds and chopped shallots or green onions before serving for added texture and flavor.
Notes
- This recipe is perfect for serving 4 people and suits cooking in a large skillet. For smaller portions and if using a wok, reduce the quantities accordingly.
- You can substitute the soy sauces with gluten-free varieties if needed.
- Chinese five spice powder and sesame oil are optional but add authentic depth of flavor.
- This dish can be doubled or halved easily depending on your needs.
- For a variation, try the recipe with CHARLIE, an all-purpose stir-fry sauce, as noted in the recipe video.
Nutrition
- Serving Size: 328 g
- Calories: 493 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
