Garlic Beef And Broccoli Noodles Recipe

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.

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Prep Time 5

Cook Time 20

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

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.
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.
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.