Beef and Broccoli Noodles
Beef and Broccoli Noodles is a quick, savory dish that brings together tender beef, crisp broccoli, and egg noodles in a flavorful sauce. Perfect for weeknight dinners or impressing guests, this recipe is both easy to prepare and visually appealing with its vibrant colors. Enjoy a delightful meal that’s sure to satisfy your cravings while creating lasting memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 8 oz beef flank steak, thinly sliced
- 2 cups broccoli florets
- 8 oz egg noodles
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 2 green onions, sliced (for garnish)
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
Instructions
- Slice the flank steak against the grain for maximum tenderness. Chop broccoli into small florets.
- In a bowl, mix soy sauce, brown sugar, rice vinegar, cornstarch mixture, minced garlic, grated ginger, and sesame oil. Set aside.
- Boil water in a large pot and cook egg noodles until just tender (about 5 minutes). Drain and rinse under cold water.
- Heat oil in a wok over medium-high heat. Stir-fry sliced beef until browned (3-4 minutes), then remove from pan.
- Add broccoli florets to the pan with a splash of water; cover briefly until bright green and tender-crisp (about 3 minutes).
- Return beef to the pan along with cooked noodles and pour in the prepared sauce. Stir until heated through and sauce thickens (about 2-3 minutes).
- Serve hot garnished with sliced green onions.
Nutrition
- Serving Size: 1 plate (around 370g)
- Calories: 480
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: - For added flavor, marinate the beef in soy sauce for about 30 minutes before cooking. - Swap beef for chicken or tofu if desired and add bell peppers or snap peas for extra crunch. - Store leftovers in an airtight container for up to three days; reheat on the stovetop.