Description
For the Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
1 tsp sesame oil
1/2 tsp red pepper flakes (optional)
1/2 cup beef broth
1 tbsp cornstarch (mixed with 2 tbsp water)
For the Stir-Fry:
8 oz rice noodles or lo mein noodles
1 lb flank steak, thinly sliced
2 tbsp cornstarch
2 tbsp vegetable oil
2 cups broccoli florets
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, sliced
1 tbsp sesame seeds (for garnish)
Directions:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and beef broth. Stir in cornstarch slurry
and set aside.
Cook noodles according to package instructions, drain, and set aside.
Toss sliced beef with cornstarch until evenly coated.
Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat. Add beef and cook for 2-3 minutes per side until browned. Remove from pan and set aside.
In the same pan, add remaining 1 tbsp oil. Stir-fry broccoli, garlic, and ginger for 3-4 minutes until broccoli is tender but crisp.
Return the beef to the pan and pour in the sauce. Stir well and let simmer for 2-3 minutes until thickened.
Add the cooked noodles and toss until fully coated.
Garnish with green onions and sesame seeds before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stir-fry every time. First, prepare all ingredients before heating your pan (mise en place). Slice the flank steak thinly against the grain for tenderness. Whisk the sauce ingredients thoroughly in a bowl, ensuring the cornstarch slurry is fully dissolved to prevent clumping. Cook the noodles to al dente, rinse with cold water, and toss with a drop of oil to prevent sticking. When stir-frying, work in batches: sear the coated beef in a single layer to get a good brown crust, then remove. Stir-fry the aromatics (garlic, ginger) for just 30 seconds before adding broccoli to avoid burning. Finally, combine everything, let the sauce simmer to thicken properly, then toss with noodles off the heat.
Serving Suggestions
This hearty stir-fry is a complete meal on its own. For a restaurant-style presentation, serve it in a deep bowl garnished with extra sliced green onions and sesame seeds. A side of quick-pickled cucumbers or carrots adds a refreshing, crunchy contrast. If you want to stretch the meal for more people, serve it alongside a simple egg drop soup or a light cabbage salad with a ginger-sesame dressing. For beverage pairings, a cold lager, iced green tea, or a crisp Riesling complement the savory, umami-rich flavors perfectly.
How-to Summary
To make Beef and Broccoli Noodles: 1) Mix the sauce and cornstarch slurry. 2) Cook and drain noodles. 3) Coat beef slices in cornstarch. 4) Sear beef in hot oil, then set aside. 5) Stir-fry broccoli, garlic, and ginger. 6) Return beef to pan, add sauce, and simmer until thickened. 7) Add noodles, toss to coat, and garnish.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or skirt steak are excellent alternatives. For a more tender result, you can use pre-sliced stir-fry beef or even thinly sliced chuck roast.
How do I make this gluten-free? Use tamari instead of soy sauce, ensure your oyster sauce is a gluten-free brand (or substitute with more hoisin and a splash of fish sauce), and use certified gluten-free noodles.
Can I prepare this dish ahead of time? You can prep components ahead: slice the beef and veggies, and mix the sauce. Store separately. Stir-frying is best done fresh, but leftovers reheat well in a skillet with a splash of broth.
My sauce didn’t thicken. What happened? The cornstarch slurry must be stirred into a simmering liquid to activate. Ensure your sauce is bubbling when you add it, and cook for the full 2-3 minutes. If still thin, mix another teaspoon of cornstarch with water and stir it in.
What other vegetables can I add? Bell peppers, snap peas, sliced carrots, or mushrooms are great additions. Add harder veggies (like carrots) with the broccoli, and softer ones (like peppers) a minute later.
Common Mistakes to Avoid
- Crowding the Pan: Adding all the beef at once steams it instead of searing it. Cook in batches if necessary.
- Overcooking the Beef: Since it returns to the pan with the sauce, just sear it until browned on the outside—it will finish cooking later.
- Using the Wrong Noodle: Ensure your noodles are fully drained and not waterlogged, as this will dilute the sauce.
- Burning the Garlic and Ginger: They cook in seconds. Add them just before the broccoli and keep the ingredients moving.
- Adding the Cornstarch Directly: Always mix cornstarch with cold water first to create a slurry. Adding it directly to the hot liquid will cause lumps.
Conclusion
This Beef and Broccoli Noodle stir-fry is a fantastic way to create a flavorful, satisfying meal that rivals takeout in under 30 minutes. The key lies in the balance of the savory-sweet sauce, the proper sear on the beef, and the crisp-tender broccoli. By following the step-by-step guide and heeding the common mistakes, you can master this versatile dish. Feel free to experiment with different proteins and vegetables to make it your own. It’s a reliable, crowd-pleasing recipe that proves delicious homemade dinners are always within reach.
