Beef and Broccoli Noodle Stir Fry is a remarkable dish. It’s easy to prepare, simple to cook and tastes outstanding. I serve this with noodles but rice is brilliant as well. This simple Chinese recipe is a main dish every day of the week. To spice it up a little try adding sliced red chillies. Ready to east within 30 minutes, it takes longer to order and collect a takeaway.
Beef and Broccoli Noodle Stir Fry is the kind of dish that feels comforting yet exciting. It’s a perfect combination of tender beef, crunchy vegetables, and soft noodles all in a rich, flavourful sauce. You’ll find yourself craving this meal time and time again.
The star of the show is the beef, often flank steak, which is sliced thinly to ensure it cooks quickly and stays tender. The key to getting it just right is seasoning it with salt and pepper and cooking it in batches over high heat. This allows each slice of beef to develop a delicious brown crust, locking in all its juices.
While the beef is sizzling away, you prepare the vegetables. Broccoli and sugar snaps are briefly stir-fried until they’re tender yet still crisp, giving the dish a nice contrast in texture. Garlic and ginger are added to the wok for a fragrant, aromatic boost that infuses the vegetables with depth.
Once the beef and veggies are cooked, the noodles join the party. Egg noodles are quickly boiled, then tossed into the wok with the beef and vegetables. The magic happens when you pour in the combined beef stock, sesame oil, soy sauce, and oyster sauce. This sauce is sweetened with a touch of sugar and thickened with cornflour, creating a glossy, savoury coating that binds everything together.
Beef and Broccoli Noodle Stir Fry is a dish that’s bursting with flavour—slightly sweet, savoury, and wonderfully satisfying. Serve it hot and fresh for a delightful meal that’s perfect for any day of the week.
Beef and Broccoli Noodle Stir Fry
Ingredients
- 575 g beef steak flank
- 640 g egg noodles 4 nests
- 1 tsp sugar
- 2 tsp sesame oil
- 1 clove garlic peel/mince
- 1 inch ginger peel/mince
- 150 g broccoli florets
- 100 g sugar snaps
- 60 ml beef stock broth
- 60 ml oyster sauce
- 1 tsp soy sauce
- 1 tsp cornflour corn-starch
- vegetable oil to stir fry
- salt to taste
- pepper to taste
Instructions
- Add a teaspoon of oil to a wok or large frying pan and put n a medium heat.
- When hot, add the broccoli and sugar snaps and cook, stirring frequently for about 3 – 4 minutes or until lovely and tender.150 g broccoli, 100 g sugar snaps
- Add the garlic and ginger to the wok and cook for a further 30 seconds.1 clove garlic, 1 inch ginger
- Remove the broccoli, ginger and garlic from the wok onto a warmed dish and cover with foil to keep warm.
- Give the pan a quick wipe with kitchen paper and add the tablespoon of oil. Turn the heat to high.vegetable oil
- Place the sliced steak onto a chopping board and season with salt and pepper all over. Adds flavour and a crust. The wok should be hot. Add the beef, in batches depending on size of wok etc.575 g beef steak, salt, pepper
- Fry for 3 minutes each side until cooked and browned all over.
- Return the tender broccoli, sugar snaps, garlic and ginger back to the wok and fry for a further few minutes until warmed through fully.
- Bring a large pan of water to a boil and add the noodles. Cook according to the packet instructions (See Notes) but normally only 2 – 3 minutes.640 g egg noodles
- While the broccoli is warming up, combine the beef stock, sugar, sesame oil, soy sauce and oyster in a small bowl and whisk to combine.1 tsp sugar, 2 tsp sesame oil, 60 ml oyster sauce, 1 tsp soy sauce, 60 ml beef stock
- In a separate small bowl, add the cornflour/cornstarch and a tablespoon of cold water and stir to create an emulsion.1 tsp cornflour
- Pour the beef stock liquid over the beef and broccoli and cook for 1 minute.
- Add the cornflour/cornstarch mixture to the wok and stir well to combine.
- Drain the noodles and add straight to the wok and toss to coat.
- Bring the wok up to a boil and cook for 1 minute. By then the sauce will start to thicken and look gorgeous.
- Serve immediately in warmed bowls.