This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles.
Who can resist a delicious and effortless one-pot dinner?
Combining two beloved classics, let’s dive into making Beef and Broccoli Noodles!
This is a must-try weeknight dinner—healthy, flavorful, and ready in under 30 minutes.
With a few simple tips, I guarantee perfectly tender beef every time.
Why You’ll Love This Dish
- Perfectly Balanced: This recipe isn’t just about the noodles—it gives equal attention to the tender broccoli and savory ground beef, creating a well-rounded, satisfying meal.
- Flavorful Sauce: A touch of cornstarch thickens the savory sauce, ensuring it clings beautifully to the noodles without overwhelming the dish. Each ingredient is coated just right, avoiding an overly saucy texture.
- Quick and Convenient: Ready in 30 minutes or less, it’s a great option for busy weeknights. For even more ease, the sauce can be prepped and the broccoli chopped up to a day in advance.
- Great Leftovers: The dish reheats wonderfully. If the noodles absorb most of the sauce, simply add a splash of broth or water while reheating to bring it back to life.
Key Ingredients in Beef and Broccoli Noodles
- Noodles: Choose from a variety of dried noodles like udon, ramen, soba, lo mein, or even spaghetti. Use what you have on hand!
- Ground Beef: It’s quick to cook and requires no extra prep—perfect for a fast, hearty meal.
- Broccoli: Cut the florets into bite-sized pieces, even if using pre-cut broccoli, so they cook quickly and are easy to eat.
- Low-Sodium Chicken Broth: Used for steaming the broccoli and enhancing the flavor of the savory sauce.
Secrets to Incredibly Tender Beef and Broccoli Noodles
Want perfectly tender beef every time? Here are three game-changing tips:
- Use Baking Soda:
- This secret, shared by a friend who works at a Chinese restaurant, is a total game-changer. A little baking soda transforms tough beef into juicy, tender, and silky perfection.
- Cut Against the Grain:
- Always slice the beef against the grain and at a diagonal angle. This ensures thin, tender pieces, no matter what cut of steak you use.
- Freeze Before Slicing:
- Freeze the beef for 10 minutes before cutting. This makes slicing much easier and ensures even cuts every time.
How to Make Beef and Broccoli Noodles
Prepare the Sauce:
- Whisk together all the sauce ingredients in advance. You can store it in an airtight container in the fridge for up to a day if needed.
- Cook the Noodles:
- Follow the package instructions, but cook the noodles for 2 minutes less than directed. They’ll finish cooking in the sauce later.
- Brown the Ground Beef:
- While the noodles cook, brown the ground beef in a skillet, breaking it into small pieces until fully cooked.
- Steam the Broccoli:
- Add broccoli florets and some broth to the skillet. Cover and steam until the broccoli is just tender.
- Combine Everything:
- Give the sauce another stir and pour it into the skillet. Add the cooked noodles and toss everything together. Cook until the sauce thickens and coats all the components evenly.
Recipe Variations
Here are some creative ways to switch up this dish:
- Swap the Protein: Replace the ground beef with chicken, pork, shrimp, scallops, or tofu for a different twist.
- Try New Veggies: Mix things up by using asparagus, bok choy, carrots, green beans, mushrooms, snow peas, or zucchini instead of (or alongside) broccoli.
- Add a Nutty Kick: Stir a spoonful of peanut butter into the sauce for a rich, nutty flavor boost.
Ingredients
- 8 ounces dried udon, ramen, soba, lo mein noodles, or spaghetti
- 1 large crown broccoli (10 to 12 ounces)
- 2 cloves garlic
- 1 (1-inch) piece fresh ginger
- 1 1/4 cups low-sodium chicken broth, divided
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt, plus more for the noodles
- 1/4 teaspoon freshly ground black pepper
- Thinly sliced scallions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add 8 ounces of your preferred dried noodles and cook until 2 minutes shy of the package instructions.
- Drain the noodles and rinse them under cool water to stop the cooking process.
- Prep the Vegetables and Sauce:
- Cut 1 large broccoli crown into 1-inch florets (about 3 cups).
- Mince 2 garlic cloves and 1 tablespoon of fresh ginger (from a 1-inch piece).
- In a medium bowl, whisk together:
- 3/4 cup low-sodium chicken broth (or water)
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- Cook the Ground Beef:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 pound of lean ground beef, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook.
- Break the meat into medium pieces using a wooden spoon, cooking until browned and fully cooked (about 5–7 minutes).
- Cook the Broccoli:
- Add the broccoli and 1/2 cup remaining chicken broth (or water) to the skillet.
- Stir to combine, cover, and steam until the broccoli is vibrant green and just crisp-tender, about 3 minutes.
- Combine and Finish:
- Whisk the sauce again to ensure it’s well mixed, then pour it into the skillet along with the noodles.
- Toss everything together and cook for 2–3 minutes, or until the sauce thickens and coats the noodles.
- Serve:
- Garnish with thinly sliced scallions and toasted sesame seeds, if desired. Enjoy!
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