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
Scale
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
