If you’re craving a soulful, satisfying meal that’s bursting with flavor and perfect for those busy weeknights, this Chinese Beef and Broccoli Noodles Recipe is exactly what you need. It’s a dish that combines tender beef, crisp-tender broccoli, and silky egg noodles all tossed in a savory, slightly sweet sauce that just hits the spot every time. Trust me, once you make this, it’ll quickly become a family favorite that’s both quick to whip up and utterly delicious.
Why You’ll Love This Recipe
- Quick and Easy: You can have dinner on the table in under 20 minutes—perfect for any weekday.
- Balanced Flavors: The sauce perfectly blends salty, sweet, and umami notes that coat every bite delightfully.
- Family Approved: My family absolutely goes crazy for this one, and I bet yours will too.
- Versatile & Customizable: You can easily swap noodles or tweak veggies to suit your taste or dietary needs.
Ingredients You’ll Need
Each of these ingredients plays a special role in this recipe, from the tender beef slices to the fresh broccoli and those beautifully chewy egg noodles. You’ll want to grab fresh broccoli and good-quality egg noodles from the fridge section if you can—the difference is worth it. And for the sauce, a mix of dark and light soy sauce brings depth, while Chinese cooking wine adds that authentic flavor flair.
- Beef rump or fillet: Thinly sliced; quick-cooking cuts work best to keep the meat tender.
- Peanut or vegetable oil: For stir-frying; neutral oils help you get that perfect sear without overpowering flavors.
- Garlic cloves: Finely chopped; fresh garlic amps up the aroma and taste.
- Onion: Finely sliced; adds sweetness and body.
- Broccoli: Broken into small florets; keeps the texture crisp after quick boiling.
- Egg noodles: Fresh fridge-packed types like hokkien, lo mein, or Singapore noodles; they’ll soak up the sauce beautifully.
- Water and cornflour (cornstarch): For thickening the sauce and coating the beef.
- Dark soy sauce: Adds richness and color to the sauce.
- Light soy sauce: Brings saltiness and brightness.
- Chinese cooking wine (Shaoxing wine): Essential for that authentic savory edge.
- White sugar: Balances the saltiness; omit if using Mirin instead.
- Chinese five spice powder: Optional but lovely for a subtle warmth.
- Sesame oil: Just a drizzle at the end gives a toasty aroma.
- Pepper: White or black, to taste.
- Sesame seeds: For garnish; adds texture and nuttiness.
- Chopped shallots or green onions (scallions): Fresh, crisp garnish to finish the dish.
Variations
I love keeping things classic with this Chinese Beef and Broccoli Noodles Recipe, but once you’ve nailed the base, feel free to mix it up! I often tweak the veggies depending on the season or what’s in my fridge. Trust me—making it your own is part of the fun.
- Protein swap: Tried sirloin or flank steak instead of rump for a leaner bite; still fantastic and just as tender when sliced thin.
- Noodle alternatives: Rice noodles or even zoodles are a great gluten-free option if you want to switch things up.
- Veggie boost: Toss in snap peas, bell peppers, or mushrooms alongside the broccoli to add color and more fresh crunch.
- Spice it up: Add a dash of chili oil or fresh sliced chilies if you’re craving some heat.
How to Make Chinese Beef and Broccoli Noodles Recipe
Step 1: Whisk up that luscious sauce
Start by mixing water and cornflour in a small bowl—this little slurry will give your sauce the perfect silky thickness. Then, add the dark and light soy sauces, Chinese cooking wine, sugar, Chinese five spice, sesame oil, and pepper. Give it all a good stir until smooth and set it aside. I discovered this step makes such a difference because it ensures the sauce coats everything evenly without clumps.
Step 2: Marinate the beef in some sauce love
Take your thinly sliced beef and toss it with about 1 1/2 tablespoons of the sauce you just made. This little marinade gives the beef an immediate hit of flavor, which then intensifies when it cooks. While you prep the broccoli and noodles, the beef is happily soaking up all those delicious tastes.
Step 3: Blanch broccoli and separate noodles
Bring a large pot of water to a roaring boil, then add your broccoli florets and let them cook for just one minute—enough to get that brilliant green and a slight crunch. Quickly add your egg noodles and after about 15 seconds, use a wooden spoon to gently separate the noodles. Drain everything immediately; overcooking the noodles is my biggest noodle sin, and you definitely want them al dente and ready to soak up the sauce.
Step 4: Stir-fry it all together
Heat your peanut or vegetable oil in a large skillet over high heat. Start by sautéing the garlic and onion until fragrant and translucent. Add your marinated beef in a single layer and quickly sear it until just browned—remember, you want it tender, not overcooked. Toss in your blanched broccoli and noodles, then pour in the remaining sauce. Stir everything constantly so the sauce thickens and glazes the ingredients. It only takes a couple of minutes for everything to come together beautifully.
Pro Tips for Making Chinese Beef and Broccoli Noodles Recipe
- Slice Beef Thinly: Freezing the beef for 15-20 minutes before slicing helps you get nice thin slices that cook quickly and stay tender.
- Separate Noodles Gently: Use a wooden spoon to tease apart cold fresh noodles right after a brief blanch — this prevents clumping.
- High Heat Stir-Fry: Cooking on high heat keeps the beef juicy and broccoli crisp without stewing everything.
- Don’t Overcook Broccoli or Noodles: Drain immediately after blanching to maintain perfect texture.
How to Serve Chinese Beef and Broccoli Noodles Recipe
Garnishes
I always sprinkle toasted sesame seeds and freshly chopped scallions on top just before serving — they add that lovely nutty crunch and freshness that makes the dish pop. Sometimes, a sprinkle of chili flakes or a drizzle of chili oil is perfect if you’re craving some heat.
Side Dishes
This dish shines on its own, but if I’m feeling festive, I like to serve it alongside simple steamed dumplings or crispy spring rolls. A side of pickled cucumbers or a light Asian slaw also balances the richness wonderfully.
Creative Ways to Present
For special occasions, I’ve plated this noodle dish in wide shallow bowls, topping each portion with extra scallions and a wedge of lime to add freshness. Using colorful chopsticks or bamboo mats also makes dinner feel more fun and authentic—great if you’re hosting friends!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 2 days. The noodles soak up the sauce more as time passes, so they’ll be softer the next day — which is still delicious, but I prefer to reheat with a splash of water to loosen things back up.
Freezing
Honestly, I don’t recommend freezing this one because the noodles tend to get mushy when thawed. If you want to prep ahead, freeze just the cooked beef and broccoli (without noodles) and then cook the noodles fresh when ready to serve.
Reheating
Reheat gently in a skillet over medium heat with a splash of water or broth to revive the sauce and prevent sticking. Microwave works too but needs shorter bursts to avoid overcooking the noodles.
FAQs
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Can I use other cuts of beef for this Chinese Beef and Broccoli Noodles Recipe?
Yes! Quick-cooking cuts like sirloin, flank, or even skirt steak work beautifully as long as you slice them very thinly against the grain. This helps keep the beef tender and cook evenly during the stir-fry.
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What if I can’t find Chinese cooking wine?
If Chinese cooking wine (Shaoxing wine) isn’t available, dry sherry is a good substitute. Just use it sparingly as it can be more potent, and it provides a similar depth and aroma.
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Can I make this recipe gluten-free?
Absolutely! Choose gluten-free tamari instead of soy sauce and swap egg noodles for rice noodles or shirataki noodles. Just be mindful that the texture might shift slightly but still delicious.
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How do I keep the broccoli bright green and crisp?
The key is blanching it in boiling water for just one minute and then draining it immediately. Overcooking will make the broccoli mushy and dull in color.
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What type of egg noodles are best for this dish?
Fresh egg noodles, like hokkien or lo mein varieties from the refrigerated section, soak up the sauce beautifully and have a great chewy texture that pairs well with the tender beef and broccoli.
Final Thoughts
I absolutely love how this Chinese Beef and Broccoli Noodles Recipe turns out every time—it’s a toss-together meal that feels like a treat, yet comes together so effortlessly. When I first tried perfecting this dish, I struggled with chewy beef and mushy broccoli but now, with a few simple tricks, it’s always tender and vibrant. I really hope you’ll give it a go because there’s nothing better than digging into a warm bowl of this satisfying comfort food. So grab those fresh noodles and get cooking—I promise, you’ll want to make this again and again!
Print
Chinese Beef and Broccoli Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Broccoli Noodles recipe is a quick and flavorful stir-fry dish featuring tender slices of beef rump or fillet, crisp broccoli florets, and soft egg noodles tossed in a savory soy-based sauce with hints of Chinese five spice and sesame oil. Perfect for a family dinner, this dish combines classic Chinese flavors and is cooked rapidly in a large skillet for convenience.
Ingredients
Beef
- 350 – 400 g / 12 – 14 oz beef rump or fillet, thinly sliced (or other quick cooking cut of beef)
Vegetables
- 1 large head broccoli, broken into small florets
- 1/2 onion, finely sliced
- 2 garlic cloves, finely chopped
Noodles
- 400 – 450g / 14 – 15 oz egg noodles (hokkien, lo mein, singapore – from the fridge)
Sauce
- 1/2 cup / 125 ml water
- 1 tbsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine / Shaoxing wine
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (optional)
- 1/2 tsp sesame oil (optional)
- 1/4 tsp pepper (white or black)
Oils and Garnish
- 1 1/2 tbsp peanut or vegetable oil
- Sesame seeds
- Chopped shallots / green onions / scallions
Instructions
- Prepare the Sauce: In a bowl, combine 1/2 cup water and 1 tbsp cornflour and mix until smooth. Then stir in 2 tbsp dark soy sauce, 1 1/2 tbsp light soy sauce, 1 1/2 tbsp Chinese cooking wine (Shaoxing wine), 1 tsp white sugar, 1/8 tsp Chinese five spice powder, 1/2 tsp sesame oil, and 1/4 tsp white or black pepper. Mix thoroughly to create the stir-fry sauce.
- Marinate the Beef: Place the thinly sliced beef in a bowl and add 1 1/2 tbsp of the prepared sauce. Mix well to coat the beef evenly and set aside to marinate briefly while preparing other ingredients.
- Cook Broccoli and Noodles: Bring a large pot of water to a boil. Add the broccoli florets and cook for 1 minute to slightly soften but retain crunch. Then add the egg noodles to the boiling water. After 15 seconds, use a wooden spoon to gently separate the noodles. Immediately drain both the noodles and broccoli together to avoid overcooking, ensuring the noodles remain tender and the broccoli crisp.
- Stir Fry: Heat 1 1/2 tbsp peanut or vegetable oil in a large skillet over medium-high heat. Add the finely chopped garlic and sliced onion, stir-frying briefly until fragrant and the onions soften. Add the marinated beef and cook rapidly until the beef is browned and nearly cooked through.
- Combine Everything: Return the drained broccoli and noodles to the skillet. Pour in the remaining sauce mixture and stir everything together quickly to evenly coat the ingredients and heat through. Cook for 2-3 minutes until the sauce thickens and clings to the beef, noodles, and broccoli.
- Garnish and Serve: Remove from heat and sprinkle with sesame seeds and chopped shallots, green onions, or scallions for added flavor and texture. Serve immediately while hot.
Notes
- This recipe serves 4 and is best prepared in a large skillet due to the quantity. For smaller portions (serving 2), a wok is suitable.
- To simplify, you can use CHARLIE, an all-purpose stir-fry sauce, as a convenient alternative.
- Adjust the sugar or omit if substituting with Mirin for a slightly different sweetness profile.
- Be careful not to overcook the noodles and broccoli in boiling water; they should be vibrant and slightly firm.
- If you prefer, substitute beef cuts with other quick-cooking meats or even tofu for a variation.
Nutrition
- Serving Size: 328 g
- Calories: 493 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
