Garlic Beef And Broccoli Noodles Recipe

Garlic Beef And Broccoli Noodles Recipe | Quick & Flavorful

I just whipped up a batch of Garlic Beef and Broccoli Noodles Recipe — and wow, that garlicky sauce, tender beef, and fresh broccoli made it a total winner. I love dishes where everything cooks together and comes out comforting, hearty, and delicious. This recipe hits all those marks: it’s simple, quick, and still feels special.

If you’re craving a warm, satisfying meal that doesn’t require hours in the kitchen, this one’s for you. Trust me — once you try it, you’ll want to make it again and again. You can also enjoy similar flavors with a Spicy Korean BBQ Chicken Rice Bowl for an Asian-inspired twist or indulge in a sweet treat afterward like the Pumpkin Rum Cake.

Ingredients

• 8 ounces wide rice noodles — these hold the sauce nicely and bring a soft, slurpable texture.
• 3 cups broccoli florets — fresh broccoli gives better crunch and flavor than frozen.
• 1 tablespoon olive oil — for sautéing the beef.
• 8 ounces sliced flank steak (sliced against the grain) — slicing against the grain helps keep the beef tender instead of chewy.
• 3 teaspoons minced garlic (about 3 cloves) — garlic is the star that gives the sauce its rich, savory depth.
• 8 ounces sliced mushrooms — they soak up the garlicky sauce and add extra umami.
• ¼ cup packed brown sugar — for a balanced sweet note in the sauce.
• ½ cup reduced-sodium soy sauce — provides saltiness and depth without overpowering.
• 2 tablespoons of hoisin sauce — helps thicken the sauce and adds a sweet-savory Asian flavor.
• 2 teaspoons sesame oil — gives a nutty aroma that complements the garlic and beef.
• ¼ teaspoon ground ginger — adds a subtle warm spice to round out the sauce.
• ¼ teaspoon crushed red pepper flakes — just a hint of heat.
• ¼ teaspoon pepper — for seasoning and a little bite.
• 1 tablespoon cornstarch — helps the sauce thicken and coat the noodles evenly.

Note: serves 4 people

Variations

• Use chicken or shrimp instead of beef for a lighter or different protein.
• Replace mushrooms with snap peas, bell peppers, or carrots for added color and crunch.
• Make it gluten-free by using gluten-free soy sauce and gluten-free noodles.
• Reduce or omit the brown sugar for a more savory and less sweet profile.
• Add a little chili oil, sriracha, or extra crushed red pepper for heat lovers.
• For a tangy finish, stir in a splash of rice vinegar or squeeze of lime.

Cooking Time

• Prep Time: 5 minutes
• Cooking Time: 20 minutes
• Total Time: 25 minutes

Equipment You Need

• Large pot — for boiling noodles and broccoli.
• Medium skillet — to cook the beef, mushrooms, garlic, and combine everything.
• Small bowl — for mixing the sauce ingredients.
• Strainer/colander — for draining noodles and broccoli.

How to Make Garlic Beef and Broccoli Noodles

Prepare the Noodles and Broccoli

Bring a large pot of water to a boil and cook the rice noodles according to package directions. Add broccoli during the last 5 minutes so it cooks along with the noodles. Drain and set aside once done.

Cook the Beef, Mushrooms, and Garlic

Heat olive oil in a skillet over medium-high heat. Add the sliced flank steak and cook until no longer pink. Stir in the garlic and mushrooms, cooking for about a minute until fragrant and soft.

Mix the Sauce & Combine Everything

Whisk brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, pepper, and cornstarch in a bowl. Pour into the skillet with the beef mixture. Add noodles and broccoli, tossing everything until coated. Cook for 2–3 more minutes until the sauce thickens.

Additional Tips for Making this Recipe Better

Here are a few tips from my own experience:

• I always slice the beef super thin and against the grain — it keeps the texture soft and tender.
• Adding broccoli during the last 5 minutes of boiling prevents it from going mushy.
• I sometimes coat the beef lightly in cornstarch before cooking — it helps give the meat a smoother, velvety finish.
• Taste the sauce before combining; sometimes I add extra soy sauce or reduce sugar depending on my mood.
• If the sauce feels too thick, I splash a little water or broth into the pan to loosen it.

How to Serve Garlic Beef and Broccoli Noodles

Serve the noodles while they’re hot and fresh. I like to arrange them in wide bowls so the beef and broccoli sit beautifully on top. A sprinkle of sesame seeds or chopped green onions makes the dish look even more appetizing. You can also add a wedge of lime on the side or a drizzle of chili oil for extra flavor.

Nutritional Information

Approximate values per serving:

• Calories: ~762 kcal
• Protein: ~71 g
• Carbohydrates: ~47 g
• Fat: ~35 g

Make Ahead and Storage

Refrigeration

Store cooled leftovers in an airtight container. They keep well for 3–4 days. Reheat on the stove or in the microwave until warm.

Freezing

Freeze for up to 2–3 months in an airtight container. Thaw overnight in the fridge and reheat with a splash of water or broth to restore the sauce texture.

Why You’ll Love This Recipe

This recipe wins for so many reasons:

• It’s incredibly quick, making it ideal for busy nights.
• A one-pan meal (plus a pot), so cleanup is easy.
• Totally customizable with different proteins or veggies.
• Warm, saucy, garlicky noodles make it super comforting.
• Packed with veggies and protein, it feels balanced yet indulgent.

Ben Carraoli

Garlic Beef And Broccoli Noodles Recipe

I just whipped up a batch of Garlic Beef and Broccoli Noodles — and wow, that garlicky sauce, tender beef, and fresh broccoli made it a total winner. I love dishes where everything cooks together and comes out comforting, hearty, and delicious.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 8 ounces wide rice noodles — these hold the sauce nicely and bring a soft slurpable texture.
• 3 cups broccoli florets — fresh broccoli gives better crunch and flavor than frozen.
• 1 tablespoon olive oil — for sautéing the beef.
• 8 ounces sliced flank steak sliced against the grain — slicing against the grain helps keep the beef tender instead of chewy.
• 3 teaspoons minced garlic about 3 cloves — garlic is the star that gives the sauce its rich, savory depth.
• 8 ounces sliced mushrooms — they soak up the garlicky sauce and add extra umami.
• ¼ cup packed brown sugar — for a balanced sweet note in the sauce.
• ½ cup reduced-sodium soy sauce — provides saltiness and depth without overpowering.
• 2 tablespoons of hoisin sauce — helps thicken the sauce and adds a sweet-savory Asian flavor.
• 2 teaspoons sesame oil — gives a nutty aroma that complements the garlic and beef.
• ¼ teaspoon ground ginger — adds a subtle warm spice to round out the sauce.
• ¼ teaspoon crushed red pepper flakes — just a hint of heat.
• ¼ teaspoon pepper — for seasoning and a little bite.
• 1 tablespoon cornstarch — helps the sauce thicken and coat the noodles evenly.

Method

 

1. Bring a large pot of water to a boil and cook the rice noodles according to package directions. Add broccoli during the last 5 minutes so it cooks along with the noodles. Drain and set aside once done.
2. Heat olive oil in a skillet over medium-high heat. Add the sliced flank steak and cook until no longer pink. Stir in the garlic and mushrooms, cooking for about a minute until fragrant and soft.
3. Whisk brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, pepper, and cornstarch in a bowl. Pour into the skillet with the beef mixture. Add noodles and broccoli, tossing everything until coated. Cook for 2–3 more minutes until the sauce thickens.

Notes

• I always slice the beef super thin and against the grain — it keeps the texture soft and tender.
• Adding broccoli during the last 5 minutes of boiling prevents it from going mushy.
• I sometimes coat the beef lightly in cornstarch before cooking — it helps give the meat a smoother, velvety finish.
• Taste the sauce before combining; sometimes I add extra soy sauce or reduce sugar depending on my mood.
• If the sauce feels too thick, I splash a little water or broth into the pan to loosen it.