Chinese Beef and Broccoli Noodles is your favourite Beef and Broccoli stir fry with the addition of noodles! Nice and saucy, this is true restaurant quality takeout at home.
Whizzing in for a quick one today! I completely lost track of time creating an epic mess in the kitchen shooting and filming a lamb leg recipe that I’m SUPER excited to share next week! I adore cooking and shooting big hunks of meat, as regular readers know. Not very lady-like of me, but that’s me. Whereas pretty delicate cakes are definitely NOT me!
So I’m bashing out this recipe later than I usually do. And there’s a certain giant fur ball sitting very deliberately right on my feet, reminding me that he hasn’t been out yet but also that it’s Bone Time, and he’s torn about whether to stand in front of the fridge staring intently at the door (seriously, sometimes I think he has X-ray vision) or start prancing around, making the floor boards shudder, making it very clear that he has itchy feet and needs to burn some of that energy NOW.
Hence – quick recipe. Quick for me to pull together a video, edit the photos and write up the recipe. And quick for you to make.
This is the stir fried noodles version of everybody’s favourite Chinese Beef and Broccoli. It’s a firm takeout favourite, especially in the States. I’ve been to China and Hong Kong several times and I can honestly say I do not recall ever seeing it on a menu, and I remember reading somewhere that broccoli is actually quite expensive in China.
Thus, I expect that this is a Chinese-American dish.
But just because it’s a westernised one, it does not mean we lower our standards!! Great stir fried noodles come down to the sauce, and I truly think this is as good as what you get from (good!) Chinese restaurants – but less greasy.
Always proceed with caution if you see a stir fry sauce recipe made with little more than soy sauce + sugar. A good stir fry sauce needs something to add depth of flavour. Chinese cooking wine (or dry sherry or Mirin), Oyster Sauce, Hoisin Sauce or a myriad of other lesser known but highly flavourful Asian condiments. Just a little tip for Asian Food Lovers! – Nagi xx
Chinese Beef and Broccoli Noodles
Everybody’s favourite Chinese Beef and Broccoli – with noodles! I make this in a large skillet because it serves 4 so there’s too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. Recipe VIDEO below.
- 350 – 400 g / 12 – 14 oz beef rump or fillet (, thinly sliced (or other quick cooking cut of beef))
- 1 1/2 tbsp peanut or vegetable oil
- 2 garlic cloves (, finely chopped)
- 1/2 onion (, finely sliced)
- 1 large head broccoli (, broken into small florets)
- 400 – 450g / 14 – 15 oz egg noodles ((hokkien, lo mein, singapore – from the fridge))
- 1/2 cup / 125 ml water
- 1 tbsp cornflour / cornstarch
- 2 tbsp dark soy sauce ((Note 1))
- 1 1/2 tbsp light soy sauce ((Note 1))
- 1 1/2 tbsp Chinese cooking wine/Shoasing wine ((Note 2))
- 1 tsp white sugar ((omit if using Mirin))
- 1/8 tsp Chinese five spice powder ((not critical))
- 1/4 tsp pepper
- Sesame seeds
- Chopped shallots / green onions / scallions
- Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
- Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
- Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don’t have the noodles in the water for more than 1 minute).
- Heat oil in a large skillet over high heat.
- Add garlic, quickly stir. Add onion and cook for 1 minute until it’s tinged with brown.
- Add beef and cook until it changes from red to brown.
- Add noodles, broccoli and sauce. Toss together for 1 1/2 – 2 minutes or until Sauce thickens and coats the noodles.
1. Light soy sauce is saltier than all purpose and dark soy sauce. Dark soy sauce has a more intense flavour and makes the noodles a darker colour.
You can use all purpose soy sauce (i.e. not labelled “Dark” or “Light”, like Kikkoman) in place of both of these. The colour of your stir fry will not be quite as dark but the flavour will be similar. You can also substitute the dark soy sauce with 1.5 tbsp of light soy sauce. DO NOT use just dark soy sauce – the sauce flavour will be way too strong! Also please do not use sweet soy sauce / kecap manis.
2. Dry Sherry and Mirin are great subs. If using Mirin, omit the sugar. If you cannot consume alcohol, omit this and use CHICKEN OR BEEF BROTH instead of the water in the sauce.
3. Yes this recipe is also terrific with chicken.
4. This is the stir fried noodles version of Chinese Beef and Broccoli.
5. Nutrition per serving, assuming 4 servings.
Chinese Beef and Broccoli Noodles recipe video!
LIFE OF DOZER
Halfway between 2 of his most common states: Sleeping, and waiting for for whatever I’m shooting to leap off the table onto the floor.