Easy Beef and Broccoli Stir-Fry with Rice Noodles

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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 Time5

Cook Time20

Total Time25

Course: Main dish

Cuisine: Chinese-American

Keyword: Beef and Broccoli, Beef and Broccoli Stir-Fry, Stir-Fry Noodles

Servings:

Calories: 357kcal

Author: Lee Clayton Roper

Ingredients

6 to 8 ounces 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 canola oil organic
12 ounces flank steak sliced across the grain into thin (1/4 to 1/2-inch) strips around 2 inches long
4 to 5 cups 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
Fresh ground pepper to taste
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).

Nutrition