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Chinese Beef and Broccoli Noodles Recipe

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3.9 from 2 reviews

This Chinese Beef and Broccoli Noodles recipe offers a quick and flavorful stir-fry meal combining tender beef slices, crisp broccoli florets, and soft egg noodles tossed in a savory soy-based sauce. Ready in just 20 minutes, it’s perfect for a satisfying weeknight dinner with classic Asian flavors and a delightful texture contrast.

Ingredients

Beef

  • 350 – 400 g / 12 – 14 oz beef rump or fillet, thinly sliced (or other quick cooking cut of beef)

Vegetables & Aromatics

  • 2 garlic cloves, finely chopped
  • 1/2 onion, finely sliced
  • 1 large head broccoli, broken into small florets

Noodles & Sauce

  • 400 – 450 g / 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
  • 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 white or black pepper

Cooking Oils & Garnish

  • 1 1/2 tbsp peanut or vegetable oil
  • Sesame seeds, for sprinkling
  • Chopped shallots / green onions / scallions, for garnish

Instructions

  1. Prepare the Sauce: In a bowl, combine the 1/2 cup water with 1 tbsp cornflour and mix until the cornflour dissolves. Add the dark soy sauce, light soy sauce, Chinese cooking wine, white sugar, Chinese five spice powder, sesame oil, and pepper. Stir well to create the stir-fry sauce.
  2. Marinate the Beef: Place the thinly sliced beef in a separate bowl and add 1 1/2 tablespoons of the prepared sauce. Mix thoroughly to coat the beef evenly and set aside to marinate briefly while preparing other ingredients.
  3. Cook Broccoli and Noodles: Bring a large pot of water to a rolling boil. Add the broccoli florets and cook for 1 minute to blanch and soften slightly. Add the egg noodles and after 15 seconds, separate noodles gently using a wooden spoon. Drain immediately, ensuring noodles are not in the boiling water for more than a minute to prevent overcooking.
  4. Heat Oil and Aromatics: Heat 1 1/2 tablespoons of peanut or vegetable oil in a large skillet or wok over high heat. Add the chopped garlic and stir quickly to release its aroma without burning. Add the sliced onion and cook for about 1 minute until it starts to brown lightly.
  5. Cook the Beef: Add the marinated beef to the hot skillet and stir-fry until the beef changes color from red to brown, indicating it is cooked through.
  6. Add Noodles, Broccoli, and Sauce: Return the drained noodles and broccoli to the skillet. Pour in the remaining sauce mixture. Toss everything together vigorously for 1 1/2 to 2 minutes, allowing the sauce to thicken and coat the noodles and vegetables evenly.
  7. Garnish and Serve: Sprinkle with sesame seeds and chopped shallots or green onions if desired. Serve the stir-fry hot immediately for the best flavor and texture.

Notes

  • Use fresh or refrigerated cooked egg noodles for best results.
  • Chinese cooking wine (Shaoxing wine) adds authentic flavor; if unavailable, dry sherry can be substituted.
  • The Chinese five spice powder and sesame oil are optional but add depth to the flavor.
  • Do not overcook noodles when blanching to prevent sogginess.
  • Leftover stir-fry can be refrigerated and gently reheated on the stovetop.

Find it online: https://yumntasty.com/chinese-beef-and-broccoli-noodles-recipe/