Chinese Beef and Broccoli Noodles is your favourite Beef and Broccoli stir fry with the addition of noodles! Plenty of savoury sauce, tender beef and broccoli, slippery noodles – everybody loves this!
I love stir fried noodle recipes because they’re a complete meal – no need to make a separate side of rice. My favourites in heavy rotation include Chicken Rice Noodles, Chicken Vegetable Ramen Noodles, Pad See Ew and Chow Mein!
Chinese Beef and Broccoli Noodles
This is the stir fried noodles version of everybody’s favourite Chinese Beef and Broccoli. It’s a firm takeout favourite, especially in the States.
I’ve been to China and Hong Kong several times and I can honestly say I do not recall ever seeing it on a menu, and I remember reading somewhere that broccoli is actually quite expensive in China. Thus, I expect that this is a Chinese-American dish. 🙂
But that’s ok! It doesn’t detract from the deliciousness!
But just because it’s a westernised one, it does not mean we lower our standards!! Great stir fried noodles come down to the sauce, and I truly think this is as good as what you get from (good!) Chinese restaurants – but less greasy. 🙂
Always proceed with caution if you see a stir fry sauce recipe made with little more than soy sauce + sugar. A good stir fry sauce needs something to add depth of flavour. Chinese cooking wine (or dry sherry or Mirin), Oyster Sauce, Hoisin Sauce or a myriad of other lesser known but highly flavourful Asian condiments. Just a little tip for Asian Food Lovers! – Nagi xx
UPDATE: I added directions for how to make this using Charlie, my All Purpose Stir Fry Sauce that you may have lurking in your fridge (because he lasts for weeks and weeks and weeks…)
More really quick Asian recipes
- Pork Stir Fry with Green Beans
- Asian Beef Bowls
- Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
- Egg Foo Young (Chinese Omelette with Pork)
- Chop Suey (Chicken Stir Fry)
- All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
- See all Asian recipes and 15 Minute Meals collection
Option: Tenderising beef for stir fries
Ever notice how the meat in Chinese dishes is so incredibly tender, and how your stir fries at home are just never the same? The secret is tenderising the meat – a method called velveting.
That’s right. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!
Find out how to use this simple, highly effective method: How to Tenderise Beef (the Chinese way).
This is optional only, when wanting to make stir fries with economical beef or you simply want extra tender beef, Chinese restaurant style!
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Chinese Beef and Broccoli Noodles
Ingredients
- 350 – 400 g / 12 – 14 oz beef rump or fillet , thinly sliced (or other quick cooking cut of beef)
- 1 1/2 tbsp peanut or vegetable oil
- 2 garlic cloves , finely chopped
- 1/2 onion , finely sliced
- 1 large head broccoli , broken into small florets
- 400 – 450g / 14 – 15 oz egg noodles (hokkien, lo mein, singapore – from the fridge) (Note 1)
Sauce:
- 1/2 cup / 125 ml water
- 1 tbsp cornflour / cornstarch
- 2 tbsp dark soy sauce (Note 2)
- 1 1/2 tbsp light soy sauce (Note 2)
- 1 1/2 tbsp Chinese cooking wine/Shoasing wine (Note 3)
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (not critical)
- 1/2 tsp sesame oil (not critical)
- 1/4 tsp pepper (white or black)
Optional Garnishes:
- Sesame seeds
- Chopped shallots / green onions / scallions
Instructions
- Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
- Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
- Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don’t have the noodles in the water for more than 1 minute).
Stir Fry:
- Heat oil in a large skillet over high heat.
- Add garlic, quickly stir. Add onion and cook for 1 minute until it’s tinged with brown.
- Add beef and cook until it changes from red to brown.
- Add noodles, broccoli and sauce. Toss together for 1 1/2 – 2 minutes or until Sauce thickens and coats the noodles. Sprinkle with sesame seeds and shallots, if using, and serve!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Chinese Beef and Broccoli Noodles recipe video!
LIFE OF DOZER
Halfway between 2 of his most common states: Sleeping, and waiting for for whatever I’m shooting to leap off the table onto the floor.
This was very yummy and quick to put together. It also reheats beautifully in the microwave. Thanks for another family favorite!
I’m so pleased to hear that Allyson! Thanks for letting me know! N xx ❤️
LOL!!! Son came over yesterday to make this dish as I have the required spices.
I thought he was leaving some for us to try, nope……however he did leave me some Charlie.
When I asked him today how was it, he said it was great and that I should try it. Geez, ya think?
I’m glad to say he cleaned the kitchen spotless and was very chuffed with himself, he gives it 5 stars!
Thanks Nagi, I think.
Ba ha ha!!! I love that he made this at your place and it’s hilarious he didn’t leave any for you, ha ha ha!! N xx
Loving the look of this stir fry Nagi – and the fact that you didn’t load it down with TONS of ingredients — straightforward and delish!
Thanks Lisa!! N xx
This sounds so yummy and quick. I’m not the best ‘stir fryer’ – tend to overcook! But I am going to make this. Practise makes perfect!!!
Dozer looks like he’s concentrating on exactly the spot where the lump of meat is going to land so that he can be straight on it. NO MESSING AROUND!!
Thanks for another great recipe – really clear and concise instructions. No excuse to go wrong,
Try it Mary! You will be the Stir Fry Queen in no time! ❤️
Hi Nagi, your recipes have saved our lives! Your directions are so clear and well written. Do you have a recipe for Shandong chicken? That would be the icing on the cake.
Thank you for the compliment Darren! Oh boy, that’s a blast from the past I haven’t made in years! I do have a recipe though, let me dig it out and add it to my list. I would love to share that recipe!
Huh? Being a very practical cook and eating Asian about 5 days a week, of course noodles are thrown into the pan – I mean they may be Hokkien or Udon or Soba or whatever but that surely is the fastest to a yum and tummy-filling bowl! OK – going ‘geographical – nope, this is v much Australian as American . . . and I have had broccoli in stir-fry at some of the ‘bestest’ restaurants in Honkers at least . . . [Dozer: I feel a wee bit like ‘that’ also today . . hugs[
Oooh – yes, I totally AGREE!! 😂
Great recipe Nagi! I never had beef and broccoli with noodles but now I will!
It’s so good! Plus it saves making rice separately!!! 😂
Hi Nagi! So excited to give this recipe a try but first I have a question. I have searched everywhere – even several Asian groceries – and cannot find fresh Asian noodles. I have several types of dried Asian noodles and was wondering if I should just make the amount needed the night before and allow them to cool overnight in the fridge? Or should i cook them and just toss them into the sauce immediately?
Thanks for your expert input…it’s appreciated!
(P.S. we just finished the yummy beef bowls….it’s become a family favorite 🙂 I’ve started doubling the sauce and adding green beans and shredded carrots so I can truly make it a one pot balanced dinner lol)
Hi Allyson! Dried noodles will be fine in this, I’ll add directions in the recipe notes! N x
Thank you!
I substitute coconut aminos for soy sauce. label says 90 ml. per teaspoon. the bottle I have is manufacturred under the name of Coconut Secret. I ive in California & I purchased it at Sprouts Market.
What a fantastic tip Barbara, thanks for sharing that! N xx
Oh my gosh very clever Nagi
Nothing too special!!! Just quick and tasty! N x
Hi Nagi! Beef and broccoli is a favorite of mine and the addition of noodles just makes it better! I haven’t seen any decent broccoli so I might have to use frozen. This beats take out any day!! Dozer looks exhausted, but I bet if something hit the floor he’d been on it!
Broccoli is seasonal?? 🤔 I didn’t even realise, duh! We get it year round over here. 🙂 Hope you and G are well! Making your pound cake today for a friend! N x
Hi Nagi! Lots of things here are very seasonal. In the off seasons I for frozen. Hope you friend enjoys the pound cake!
Chinese American would be my bet as well, but either way it’s a great dish. Now that you mention it, I don’t remember every having broccoli in my numerous trip to China as well.
Dozer looks to be pouting. Did you take his bone away?
He’s always pouting for one reason or another!!! I’m glad you have the same memory as me, I was even browsing through my food photos from my trips to see if I was recalling correctly!!
I have Mirin & Sake to make my Teriyaki Sauce. Would the Sake work in this recipe?
YES!!! I will add that as a sub option!
I do enjoy this site and have made several of the recipes. Enjoyed each and every one. HOWEVER…my husband and I are far from young and he has now been placed on a low sodium diet. I have not been able to find anything here that would qualify. For instance, no soy sauce is fit for a low sodium diet. (Low sodium is 1500-2000 mg/day.) I did see something made with coconut oil while I was searching for a soy sauce alternative. Do you have any experience with that? Would you consider a section on low sodium foods?
Thanks so much. Good health to all of us!
Ellyn Gilbride
HI Ellyn! Do you have access to low sodium soy sauces? That is what has salt in this recipe, so if you can find that, then use that in place of the soy sauce (both). 🙂 I just ran it through the nutrition calculator and if you do that, the sodium per serving reduces to 537 mg. N x
I always sub with low salt sauces as I am also on a low salt diet. Using your recipes with low salt sauces has meant I can enjoy Asian food without the health effects of all that sodium!
Hi Nagi,
Thank you for all the awesome recipes posted here.
They are my only source of reference when I need something deleesh and special to cook.
You once posted a recipe of beef stew which included dried mushrooms soaked in some liquid.
It was so delicious but now I cannot find the recipe.
Please help and many thanks ,
Esther
Awesome!! Thank you Nagi. Making it again this weekend. Flavour combinations are incredibly smooth, deleesh, no words to describe this beautiful dish!!
I’m so pleased to hear that Esther! Thanks for letting me know! N xx ❤️
HI Esther! It’s my beef and mushroom pie! -> https://discountspot.info/epic-chunky-beef-and-mushroom-pie/%3C/a%3E%3C/p%3E
We must be streaming mentally!! OMG! This is scary. I just posted an old-fashioned recipe that my mother-in-law used to make. And here you make a beef and noodle recipe. I like the addition of the broccoli – so healthy and tasty! Great recipe like usual!! xoxo Dozer looks completely worn out!
NO WAY! I’m popping over now for a look!
I noticed the sauce for the beef and broccoli noodles and the beef and broccoli stir fry are slightly different. Is this because one needs a slightly difference sauce, or can I use one of these for all by brown sauce needs?
I am relatively new to your site, but have really enjoyed it!
Hi Candy! The reason is because there is more “stuff” for the sauce to coat in this recipe so I make the flavour slightly stronger compared to the beef and broccoli stir fry. If you’d like to use my all purpose sauce for this, use 6 tbsp of the sauce and 1/2 cup water but still add five spice powder 🙂 Thanks for the question, I’ll add this to the notes!
This looks so good! My husband, who is not too much of a fan of broccoli, will probably eat this since it has the flavorful sauce on it. We love Asian food and this looks so quick and easy.
Sweet Dozer, looking kind of bored!
The broccoli florets soak up so much sauce, it will hide the broccoli flavour for your hubby! 😂
Yum, this looks so good! I literally just made baked General Tso’s at home last night (using your baked chicken method from your Sweet and Sour Chicken recipe) and it’s unbelievable how good Chinese food can taste at home when you’ve got the right recipe. This is definitely going onto my ‘Must Try’ list! Hope all is well 🙂
Oh wow, you do?? 🙂 I’m so flattered!!! Hope you’re well Tara! N xx
This is happening tonight. I was just thinking about what to cook, and felt like making a noodle stirfry. I decided to check your site (bookmarked in my browser, naturally) real quick to get some inspiration, and saw this. Well, perfect much?
I love the other beef and broccoli recipe, so I know without making yet it that it is a winner. Looking forward to dinner tonight 😀
Sarahanne
It’s just meant to be, hmm?? 😂 N x