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
A classic dish that will always remain popular with the tender broccoli and sugar snaps with mouthwatering moist beef strips.
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Servings: 4 People
Calories: 700kcal
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.
Notes
I use fresh egg noodles which only take a few minutes to cook. However if you are using dry noodles then you need to adjust the cooking times and when you actually cook the noodles.
Nutrition
Calories: 700kcal | Carbohydrates: 128g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 570mg | Potassium: 949mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1802IU | Vitamin C: 68mg | Calcium: 107mg | Iron: 4mg