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Beef and Broccoli Noodles bring the familiar flavors of a beef and broccoli stir-fry together with saucy lo mein noodles for a satisfying dinner you can make in one wok or large skillet. Thin slices of flank steak are marinated until tender, broccoli stays bright with a little bite, and garlic and ginger build the savory base of the sauce.
The combination of light and dark soy sauces, oyster sauce, and toasted sesame oil gives the noodles plenty of depth without requiring a long simmer. A quick sear keeps the beef juicy while cornstarch helps the glossy sauce cling to every strand of noodle. It’s a particularly useful recipe when you want a complete beef stir-fry noodle dinner rather than preparing rice separately.
Why This Beef and Broccoli Noodle Recipe Works
The preparation borrows several techniques commonly used for stir-fries. Instead of putting everything into the wok at once, the ingredients are cooked in stages. That matters because beef, broccoli, and noodles need very different cooking times.
Baking soda is especially important for the beef. A small amount in the marinade helps tenderize thinly sliced flank steak. Cornstarch contributes another layer of protection and helps the meat develop a smooth, tender texture.
Briefly blanching the broccoli before stir-frying means it can become crisp-tender without spending too much time in the wok. The noodles are also deliberately undercooked before they’re tossed with the sauce. They finish cooking during the final stir-fry instead of becoming soft and mushy.
If saucy noodle dinners are a regular part of your rotation, this method has some similarities to this garlic soy beef noodle stir-fry.
Ingredients You’ll Need
For the beef
Flank steak works particularly well for Asian beef noodles because it cooks quickly when sliced thinly. Cut 1 pound of steak into approximately 1/4-inch slices, always working against the grain.
The marinade combines 1 teaspoon baking soda, 1 tablespoon each Shaoxing wine, light soy sauce, and oyster sauce, 1/4 teaspoon white pepper, 2 tablespoons water, and 1 tablespoon cornstarch.
Give the beef at least 15 minutes to marinate. You can also prepare it earlier and refrigerate it for up to 24 hours.
For the stir-fry sauce
The sauce uses 2 tablespoons each oyster sauce, light soy sauce, and dark soy sauce, plus 1 tablespoon Shaoxing wine and 1 tablespoon granulated sugar. Low-sodium chicken broth provides the liquid, while another tablespoon of cornstarch thickens everything into a glossy sauce that coats the noodles.
Dark soy sauce contributes much of the deep brown color. Light soy sauce does more of the seasoning, so the two aren’t completely interchangeable.
Noodles, broccoli, and aromatics
You’ll need 1 pound lo mein noodles and 1 pound broccoli cut into small, bite-sized florets.
Six minced garlic cloves and 1 tablespoon minced fresh ginger form the aromatic base. A teaspoon of toasted sesame oil goes in only after cooking, preserving more of its distinctive toasted aroma.
The cooking instructions also require about 2 tablespoons neutral cooking oil for searing and stir-frying. Avocado, canola, or another neutral high-heat oil works well.
How to Make Beef and Broccoli Noodles
1. Marinate the beef
Place the sliced flank steak in a bowl with the baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. Mix thoroughly so every piece receives an even coating.
Let it stand for at least 15 minutes. If marinating longer, cover and refrigerate the beef.
2. Prepare the sauce
Whisk together the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, low-sodium chicken broth, and cornstarch.
Whisk until no obvious cornstarch lumps remain. Give the mixture another quick stir immediately before pouring it into the wok because cornstarch settles as it stands.
3. Blanch the broccoli and noodles
Bring a pot of salted water to a boil. Add the broccoli and blanch for about 1 minute, then drain it.
Cook fresh lo mein noodles for about 1 minute in the same water. For dried noodles, cook them approximately 1 minute less than the package directions specify. Drain and rinse with cold water to stop the cooking.
For another dinner pairing noodles with green vegetables and protein, try these noodles with chicken and broccoli.
4. Sear the beef
Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Add the beef in a single layer rather than piling the pieces on top of one another.
Sear for about 30 seconds per side until browned, then remove the beef to a clean plate. Depending on the size of your pan, cooking in two batches can give you better browning.
For food safety, USDA guidance recommends a minimum internal temperature of 145°F followed by a three-minute rest for whole cuts of beef; see the USDA safe minimum internal temperature chart for current guidance.
5. Bring the stir-fry together
Add the remaining tablespoon of cooking oil to the wok. Stir-fry the garlic and ginger until fragrant, watching the garlic carefully so it doesn’t burn.
Add the broccoli and stir-fry for about 1 minute. Stir the prepared sauce again, pour it into the pan, and let it simmer for roughly 30 seconds.
Return the beef to the wok along with the noodles. Toss everything continuously for 2 to 3 minutes, until the noodles are hot and evenly coated with the thickened sauce.
Turn off the heat and toss with the toasted sesame oil. Serve immediately, with sliced green onions if desired.
Tips for Better Beef Stir-Fry Noodles
A few details make a noticeable difference when working at high heat:
- Slice the steak against the grain. Shortening the muscle fibers makes every bite easier to chew.
- Don’t overcook the noodles during boiling. They need enough structure to survive another few minutes in the wok.
- Have every ingredient ready before heating the pan. Once stir-frying begins, the process moves quickly.
- Avoid crowding the beef. Crowded meat releases moisture and steams rather than browns.
- Stir the sauce immediately before adding it because the cornstarch naturally sinks to the bottom.
- Add sesame oil at the end. It’s being used primarily as a finishing flavor rather than as the frying oil.
Ingredient Substitutions
If flank steak isn’t available, sirloin is another practical choice. Keep the slices thin and cut against the grain.
Fresh lo mein noodles give these Chinese-style beef noodles their characteristic chewy texture, but dried lo mein noodles can also work. Follow the package directions while stopping the initial cooking about a minute early.
For a less salty result, low-sodium soy sauce may replace some or all of the light soy sauce. Because oyster sauce and dark soy sauce also contain substantial seasoning, taste before adding additional salt.
Shaoxing wine gives the sauce a distinctive fermented flavor. If you need an alcohol-free version, use a nonalcoholic substitute appropriate for stir-frying rather than assuming the alcohol has completely disappeared during this short cooking process.
What to Serve With Beef and Broccoli Noodles
Because this meal already contains beef, vegetables, and noodles, it doesn’t need much on the side. A simple cucumber salad or other lightly dressed vegetable provides a cool contrast to the savory sauce.
Rice is optional, but serving noodles over rice makes the meal considerably heavier. For most dinners, the noodles themselves supply enough starch.
Chopped green onions make a useful fresh garnish. Chili crisp or another chile condiment can be served separately so everyone can control the heat.
Storing and Reheating Leftovers
Cool leftovers promptly and place them in a covered container in the refrigerator. USDA guidance says cooked leftovers generally keep for 3 to 4 days when properly refrigerated; its guidance for leftovers and food safety provides additional handling recommendations.
For the best texture, reheat the noodles in a skillet over medium heat with a small splash of water or broth. Toss just until everything is hot. The microwave also works, although the broccoli and noodles may soften more.
This dish can be frozen, but freezing isn’t the first choice for texture. Cooked noodles and broccoli tend to become softer after thawing. For meal prep, refrigerating a few portions and eating them within the recommended storage window produces better results.
Frequently Asked Questions
Why is baking soda added to the beef?
A small quantity of baking soda changes the surface environment of the meat and helps thin slices remain tender during fast, high-heat cooking. Don’t increase the amount unnecessarily; 1 teaspoon is sufficient here.
Can I use dried lo mein noodles?
Yes. Cook dried noodles according to their package directions, but drain them approximately one minute early. They’ll finish cooking when they’re tossed with the beef, broccoli, and sauce.
Why are my noodles soggy?
Overboiling is a common cause. The noodles should still have some firmness before entering the wok. Leaving them in the finished sauce for too long can also soften them.
Can I make the beef and broccoli stir-fry ahead?
You can slice and marinate the beef and mix the sauce ahead of time, keeping the components covered and refrigerated separately. For the best texture, blanch the noodles and complete the stir-fry shortly before serving.
Can I make this recipe without Shaoxing wine?
Yes. An alcohol-free cooking-wine alternative can be used if required. The flavor won’t be identical, but the soy sauces, oyster sauce, ginger, garlic, and sesame oil still provide a strongly savory base.
Beef and Broccoli Noodles with Savory Stir-Fry Sauce
Tender flank steak, crisp broccoli, and lo mein noodles tossed in a savory garlic-ginger stir-fry sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Ingredients
Beef:
1 lb flank steak, thinly sliced against the grain
1 tsp baking soda
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp white pepper
2 tbsp water
1 tbsp cornstarch
Stir-Fry Sauce:
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp granulated sugar
3/4 cup low-sodium chicken broth
1 tbsp cornstarch
Stir-Fry:
1 lb lo mein noodles
1 lb broccoli, cut into bite-sized pieces
6 garlic cloves, finely minced
1 tbsp fresh ginger, finely minced
2 tbsp neutral cooking oil
1 tsp toasted sesame oil
Instructions
1. Combine beef with all beef marinade ingredients; marinate at least 15 minutes.
2. Whisk together all stir-fry sauce ingredients.
3. Blanch broccoli for 1 minute; drain.
4. Cook noodles until slightly underdone; drain and rinse.
5. Sear beef in 1 tbsp oil over medium-high heat; remove.
6. Heat remaining oil and stir-fry garlic, ginger, and broccoli.
7. Add sauce and simmer for 30 seconds.
8. Add beef and noodles; toss for 2–3 minutes until coated and hot.
9. Remove from heat and toss with sesame oil. Serve immediately.
Notes
Slice flank steak against the grain for tenderness.
Do not overcook the noodles before stir-frying.
Stir the sauce again just before adding it to the wok.
Refrigerate cooked leftovers promptly and use within 3–4 days.