This Easy Beef and Broccoli with Rice Noodles is a quick, flavor-packed stir-fry that’s ready in just 25 minutes. Tender beef and crisp broccoli are tossed in a rich, savory sauce, then mixed with silky rice noodles. Top it off with toasted sesame seeds and chopped green onion for extra crunch and flavor – a satisfying dish that tastes as good as Chinese restaurant quality!
Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.
Why You’ll Love This Recipe for Easy beef and Broccoli Stir-Fry with Rice Noodles
When first creating this beef and broccoli recipe, I had flank steak and fresh broccoli on hand and was craving something quick with bold Asian-inspired flavors, so a stir-fry made perfect sense. I started with classic ingredients like sesame oil, ginger, garlic, soy sauce, and added beef broth for depth. Instead of sweet hoisin, I chose oyster sauce for a more savory, layered flavor, and steamed the broccoli over broth to build even more richness. A sprinkle of green onions and toasted sesame seeds finished it off with freshness and crunch.
Here’s why I love this beef and broccoli stir-fry recipe, and I think you will, too:
- Quick and flavorful – It’s a full-flavored dinner in just 25 minutes – quick enough for weeknights, satisfying enough to impress your guests.
- A one-pan wonder – Everything comes together in one pan, which means less mess and cleanup.
- Easily customizable – It’s based on pantry staples like soy sauce, garlic, and red pepper flakes, with plenty of room to vary to your liking.
- Complete meal – With protein from the steak, broccoli for a veggie boost and fiber, and rice noodles for bulk, it’s a well-rounded dinner option.
- Rich, moist sauce – The savory sauce clings to every bite of tender steak and crisp broccoli for a rich, bold, and seriously crave-worthy experience!
- Satisfying texture – It’s topped with toasted sesame seeds and green onion for a pop of fresh color and added texture.
Easy Beef and Broccoli Stir-Fry with Rice Noodles Ingredients
Here’s all you need to make this recipe, all of which should be available at your local grocery store:
RICE NOODLES
- Rice noodles – Feel free to substitute linguini or soba noodles for these rice noodles. Instead of noodles, consider serving this broccoli stir fry recipe with white rice (Basmati rice, Jasmine rice), fried rice, brown rice, or even cauliflower rice.
stir fry sauce
- Beef broth – Use store-bought or homemade beef broth for this dish. I love beef broth for moisture and depth of flavor, but you can use chicken broth instead if you prefer a lighter sauce.
- Oyster sauce – I like the Lee Kum Kee brand, but you can use any brand that you prefer or have on hand. Hoisin sauce could be used instead if you want a sweeter-tasting sauce for your stir-fry.
- Sesame oil – I’ve used dark (toasted) sesame oil.
- Soy sauce – Low-sodium soy sauce is a great option since many of the other ingredients already contain a good amount of sodium.
stir-fry ingredients
- Canola oil – You can also use another neutral-flavored and high smoke point cooking oil. Vegetable oil, peanut oil, or grapeseed oil could be used instead. I don’t recommend using olive oil in stir fry recipes.
- Steak – Flank steak is a good cut of beef for stir-fry dishes. Make sure to slice it against the grain into uniform thin strips (1/4 to 1/2-inches thick and 2 inches long). Skirt steak can also be used.
- Broccoli – Fresh broccoli florets are best for this stir-fry. If you need to use frozen broccoli, make sure to thaw it properly and pat it dry with paper towel before cooking to reduce any excess liquid.
- Ground pepper – A classic seasoning that lifts and rounds out the stir-fry.
- Fresh ginger – Brings a sharp, aromatic heat that pairs perfectly with garlic and soy sauce.
- Garlic – Freshly chopped garlic adds a depth of savory flavor to this dish.
- Red pepper flakes – I’ve used red pepper flakes instead of chili paste to add a touch of heat without overpowering the dish.
- Cornstarch slurry – Combine cornstarch with water to create a cornstarch “slurry” to thicken the stir-fry sauce.
- Optional add-ins – Bulk up this beef and broccoli stir-fry with additional vegetables, such as sliced mushrooms, red pepper, and/or onion.
garnish
- Green onion – The perfect garnish to add color, brightness, and balance to the rich, savory stir-fry.
- Toasted sesame seeds – Add a nutty crunch and subtle roasted flavor to finish the dish.
- Optional extra – Chopped peanuts add extra texture and a salty-sweet finish that enhances every bite.
How to Tell When the Meat Is done
Let the meat guide you – when it sears properly, it will naturally release from the pan. If it sticks, give it more time to develop that golden crust.
How to Make Easy Beef and Broccoli Stir-Fry with Rice Noodles
(Scroll down for the full recipe in the card below.)
Step 1: Cook the noodles.
Cook noodles according to the package directions. Drain and rinse the cooked noodles under running water. Drain again, and set aside.
Step 2: Make the sauce.
While the noodles are cooking, prepare the sauce. Combine 1/2 cup broth, oyster sauce, sesame oil, and soy sauce in a small mixing bowl. Set aside.
Step 3: Cook the steak.
Heat oil in a large pan over medium-high heat, then sear the steak strips in a single layer for 2 minutes without stirring. Flip and rotate the pieces, cook for 2 more minutes until browned, then remove the steak and set it aside – leave the pan as is.
Step 4: Cook the broccoli.
Add the remaining beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook for 3-4 minutes until just tender, then stir in ginger, garlic, and red pepper and cook for 1 more minute.
Step 5: Combine, garnish, and serve.
Add the sauce to the pan and bring to a simmer, then return the steak to the pan. Mix cornstarch and water in a small dish, stir it into the pan, and simmer until the sauce thickens.
Add the cooked noodles to the pan, toss to coat with the sauce and combine everything evenly. Serve right away with sesame seeds and green onion on top.
Tips for Success:
- Prepare ahead. Have all of your ingredients ready before cooking. Stir-frying happens fast – once the heat is on, there’s little time to prep. Having everything prepped ensures even cooking, prevents burning or overcooking, and lets you stay focused on building flavor rather than scrambling for ingredients.
- For tender steak. Slicing steak against the grain breaks up tough muscle fibers, making each bite more tender and easier to chew – important in fast-cooking dishes like stir-fry. Cutting the meat into even thickness ensures that it cooks uniformly, so you don’t end up with some pieces overcooked and others underdone.
- Avoid overcrowding. Don’t crowd meat in the pan when searing. Instead of browning with a golden crust, it will steam. If you don’t have a large frying pan or large skillet, consider cooking the tender slices of beef in batches.
- Don’t overcook. Stir frying is fast, so keep a close eye on your ingredients to avoid overcooking, especially the broccoli which can become mushy when over-steamed in the sauce. The same applies when adding other stir fry veggies to this beef broccoli stir fry.
- Use a high smoke point oil. Choose an oil with a high smoke point, canola, peanut, or grapeseed oil. They can withstand the high heat without burning.
How to Serve
Here are two options for how to serve this beef and broccoli stir fry dish:
- To serve on individual plates: Divide the stir fry with rice noodles evenly between 4 plates. Top with additional sauce from the pan and garnish with chopped green onions and toasted sesame seeds.
- To serve on one large platter: Add the noodles to the sauce and spread the mixture in an even layer on a large serving platter. Top with chopped green onion and toasted sesame seeds. Serve directly from the platter or allow your family and/or guests to serve themselves.
Storage and Reheating
If you have leftover beef and broccoli stir fry, place it in an airtight container and refrigerate. It will keep for up to 4 days. Reheat in the microwave until heated through.
I don’t recommend freezing leftovers as the rice noodles will become overly mushy from the freezing and thawing process.
More Quick and Easy Beef Dishes
Easy Beef and Broccoli Stir-Fry with Rice Noodles
This quick and easy beef and broccoli stir-fry with rice noodles is ready in 25 minutes and packed with bold, savory flavor. Finished with sesame seeds and green onion, it’s a satisfying dish that rivals your favorite takeout.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
- 6 to 8 ounces stir fry rice noodles (see notes)
Sauce
- 1 cup beef broth, divided use
- 1/4 cup oyster sauce (I like Lee Kum Kee brand)
- 2 teaspoons dark (toasted) sesame oil
- 2 teaspoons low-sodium soy sauce
Stir-Fry
- 2 teaspoons organic canola oil
- 12 ounces flank steak, sliced across the grain into thin (1/4 to 1/2-inch) strips around 2 inches long
- Fresh ground pepper, to taste
- 4 to 5 cups fresh broccoli florets (around 2 heads), cut into 1-inch pieces
- 1 tablespoon chopped fresh ginger
- 2 teaspoons chopped garlic
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
Garnish
- Chopped green onion
- Toasted sesame seeds
Instructions
- Cook noodles according to package directions. Drain, rinse under running water, drain again, and set aside.
- While the noodles are cooking, prepare the sauce: in a small mixing bowl, stir together 1/2 cup broth, oyster sauce, sesame oil, and soy sauce. Set aside.
- Heat the canola oil over medium-high heat in a large stir-fry or sauté pan. Add the steak strips in one layer, spreading them out as much as possible. Season the meat lightly with ground black pepper, and sear, undisturbed, until nicely browned on one side (around 2 minutes).
- Using tongs, flip the pieces over, and rotate the more cooked pieces to the outside of the pan, and the less cooked pieces to the middle. Continue cooking, undisturbed, for an additional 2 minutes or until browned on the second side. Remove steak from the pan and set aside. Don’t clean out the pan.
- Add remaining 1/2 cup of the beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook until broccoli is barely crisp-tender, around 3 to 4 minutes (it will keep cooking in later steps).
- Add ginger, garlic, and red pepper to broccoli and continue cooking, stirring, for 1 minute. Stir in sauce mixture and bring to a simmer. Stir in cooked steak.
- In a small dish (I use a ramekin), stir together cornstarch and water until dissolved. Stir into beef and broccoli mixture in the pan and cook, simmering, until the sauce thickens (takes just a few minutes).
- Add cooked noodles to the pan and toss to coat noodles with sauce, and evenly mix all of the ingredients. Serve immediately, garnished with toasted sesame seeds and chopped green onion.
Notes
Preferred amount of noodles: I prefer fewer noodles and more sauce in this recipe, so I use 6 ounces of uncooked noodles. It still tastes delicious with a few more noodles (+2 ounces uncooked) – and will give you 1 more portion (5 servings in total).
- Category: Main dish, quick and easy
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plateful
- Calories: 257
- Sugar: 2.2 g
- Sodium: 768.2 mg
- Fat: 13 g
- Saturated Fat: 2.8 g
- Carbohydrates: 12.9 g
- Fiber: 3.8 g
- Protein: 23.6 g
- Cholesterol: 51 mg
