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
Scale
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
