Beef Broccoli Noodles Soy (Printer-friendly)
Tender beef and crisp broccoli paired with noodles in a rich soy sauce for a satisfying meal.
# What you'll need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 10 oz broccoli florets
06 - 2 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 small carrot, julienned (optional)
→ Noodles
09 - 9 oz egg noodles or rice noodles
→ Sauce
10 - 4 tbsp low-sodium soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp brown sugar
14 - 1 tbsp rice vinegar
15 - 1 tsp freshly ground black pepper
16 - ⅓ cup plus 1 tbsp water
→ Cooking
17 - 2 tbsp vegetable oil
18 - 1 tsp toasted sesame seeds (optional, for garnish)
# Method:
01 - Combine beef with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil in a bowl. Let marinate for 10 minutes.
02 - Prepare noodles following package directions. Drain and set aside.
03 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, black pepper, and water. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until browned. Remove and set aside.
05 - Add remaining vegetable oil to the wok. Stir-fry garlic, broccoli, and carrot if using for 3 to 4 minutes until broccoli is bright green and crisp-tender.
06 - Return beef to wok. Add noodles and sauce, tossing for 2 to 3 minutes until heated through and evenly coated.
07 - Stir in sliced spring onions. Sprinkle with toasted sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- It tastes like you spent hours in the kitchen, but it's genuinely faster than ordering takeout.
- The sauce clings to everything perfectly, turning simple noodles into something you'll want seconds of.
- Once you nail the technique, you can swap proteins or vegetables without losing the soul of the dish.
02 -
- Don't overcrowd the wok when cooking beef; if your pieces overlap, they steam instead of brown, and you lose that golden crust that makes it taste restaurant-quality.
- Broccoli can go from crisp-tender to soft in thirty seconds if you're not paying attention, so have everything prepped before the wok gets hot.
03 -
- Slice your beef against the grain with a very sharp knife before marinating, and take the time to do it properly; this single step is why restaurant versions are tender and home versions sometimes aren't.
- Have everything prepped and within arm's reach before you turn on the heat, because once the wok is hot, everything happens fast and there's no time to chop garlic.