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Beef Broccoli Noodle Stir Fry Recipe
Ben Carraoli

Beef Broccoli Noodle Stir Fry Recipe

I have to admit, I’ve always been a sucker for stir fry dishes, and this beef broccoli noodle stir fry quickly became one of my favorites. The first time I made it, I was amazed at how tender the beef was and how perfectly crisp the broccoli stayed. The sauce is rich, flavorful, and slightly spicy, giving each bite a punch.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Oyster sauce – Adds depth and umami; hoisin sauce works as a substitute.
  • Chili garlic sauce – Brings heat and sweetness; adjust quantity to taste.
  • Salt and pepper – Season lightly to enhance the flavors.
  • Water – Thins the sauce; you can use low-sodium broth for extra flavor.
  • Flank steak – Thinly sliced for quick cooking; slice against the grain for tenderness.
  • Garlic – Minced for aromatic flavor.
  • Cornstarch – Coats the beef helps it crisp, and thickens the sauce.
  • Egg yolk – Binds the cornstarch to the beef.
  • Salt and pepper – To season the beef before cooking.
  • Peanut oil – Neutral oil with high smoke point for stir-frying.
  • Onion – Sliced; white or yellow onions work best.
  • Shiitake mushrooms – Adds a meaty earthy flavor.
  • Bell pepper – Thinly sliced for crunch and sweetness.
  • Broccoli – Cut into bite-sized florets; fresh is best for texture.
  • Udon noodles – Thick chewy noodles that hold the sauce well.
  • Water – For steaming the broccoli during cooking.

Method
 

  1. Whisk together oyster sauce, chili garlic sauce, salt, pepper, and water in a small bowl. This flavorful sauce will coat your noodles and vegetables perfectly. Set it aside while preparing the beef.
  2. In a larger bowl, combine thinly sliced flank steak with garlic, cornstarch, egg yolk, salt, and pepper. Toss everything together until the beef is fully coated. This ensures a tender, slightly crispy texture when cooked.
  3. Heat 1 tablespoon of peanut oil in a wok or large skillet. Stir-fry half of the beef for 3 minutes until browned. Cook in batches to prevent sticking, adding oil as needed, and set cooked beef aside.
  4. Add the remaining oil to the skillet, then sauté onions and mushrooms for 5 minutes until softened and lightly browned. This builds the base flavor for the stir fry.
  5. Add bell peppers, broccoli, and 1/3 cup of water to the skillet. Steam and cook for about 8 minutes until the vegetables are tender-crisp. Avoid overcooking to maintain texture and color.
  6. Add the cooked beef back into the skillet with noodles and sauce. Toss well until everything is evenly coated and heated through. Serve immediately for the best flavor and texture.

Notes

  • Always slice beef against the grain for maximum tenderness.
  • Don’t overcrowd the pan; it helps the beef sear properly.
  • Use fresh broccoli for crunch; frozen can get soggy.
  • Taste the sauce before tossing in the noodles and adjust seasoning if needed.