Beef and Broccoli Noodles

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Beef and broccoli noodles, a classic flavour combination that is just absolutely delicious!

Tender, flavourful, glossy beef strips with perfectly cooked broccoli and satisfying no-cooking required thick noodles.

5 from 4 votes

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Prep Time: 10

Cook Time: 10

Marinate Time: 15

Total Time: 35

Servings: people

Calories: 525kcal

Ingredients

Beef marinade

▢ 1 tablespoon oyster sauce
▢ 1 tablespoon soy sauce
▢ 1 tablespoon shaoxing wine
▢ 1 tablespoon cornstarch
▢ ½ tablespoon ginger minced
▢ ¼ teaspoon sesame oil
▢ 1 tablespoon oil neutral-tasting

Instructions

Prepare ingredients

Cut beef into bite-sized strips. In a large bowl, combine beef with marinade ingredients. Mix well and marinate for 15 minutes or longer. (note 3)
Whilst the beef is marinating, cut broccoli into small florets.
Steam cook broccoli:
Option 1) Stovetop add broccoli into a small saucepan with ½ cup of water and a pinch of salt. Cook on medium heat with the lid on for ~2 minutes or until tender.
Option 2) Microwave add broccoli in a microwave-safe container, a generous splash of water and a pinch of salt. Cover and cook for ~2 minutes or until tender.
Prepare Hokkien noodles according to packet instructions. Drain and set noodles aside.

Stir fry noodles

In a large non-stick pan/wok, stir fry onions with garlic, ginger and oil for 1 minute on medium-high heat.
Turn the heat up to high. Add marinated beef and spread the beef strips into a single layer to allow caramelisation as it browns. After ~1 minute, flip the beef and brown the other side, undisturbed for another minute.
Add cooked broccoli, mix well then add Hokkien noodles, dark soy sauce, sugar and black pepper to taste. Stir fry for a final 2 minutes then serve.

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Notes

1. Beef for stir-frying - Any cut will work, depending on your budget. Think rump, flank, scotch, porterhouse, chuck, topside etc. Since the velveting method (I go in-depth about the velveting method in my beef noodle stir fry recipe) is used, budget cuts are perfect to use (for the wallet and taste!). Otherwise, some supermarkets sell beef stir fry strips which is quite convenient.

2. Hokkien noodles - can be found at Asian grocers in the fridge section, usually where dumpling wrappers and tofu are. Also, buy fresh (the ones in the fridge) rather than the vacuum sealed store shelf ones for best texture and they don't break apart easily.

Hokkien noodles substitutes: egg noodles, udon or thick, flat rice noodles (aka ho fan).

3. Marinate longer - the longer you marinate the beef, the more tender and flavourful it becomes. 15-minutes is the minimum. You can always marinate the day before to cut down on wait time on the day of cooking.

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