Beef and Broccoli Noodles

Ingredients for Beef and Broccoli Noodles

I love these Beef and Broccoli Noodles because they’re savory and so delicious! Here are the ingredients you’ll need to make the best Beef and Broccoli Noodles!

Beef Marinade

• flank steak – Make sure to cut these at an angle to 1/4″ wide strips! See image above for reference.
• salt
• white pepper
• baking soda – This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you’re curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline. This means the proteins INSIDE the meat will have more trouble tightening up – when the proteins can’t tighten up, the meat ends up much more tender when cooked (instead of constricting together aka getting tough!)
• Shaoxing wine – If you cannot or do not want to use wine, you can substitute with sherry, mirin, or chicken stock!
• light soy sauce
• cornstarch
• neutral oil

Sauce

• light soy sauce
• dark soy sauce
• oyster sauce
• sugar
• white pepper
• sesame oil
• msg – this is always optional
• chicken stock
• cornstarch

Other Ingredients

• lo mein noodles
• broccoli
• garlic
• ginger
• neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not go.

Beef and Broccoli Noodles: Recipe Instructions

Slicing and Marinating your Beef

The first step in making this recipe is cutting the steak against the grain into 2″ pieces that are 1/4″ thick (refer to photos). Cut the steak into uniform pieces so they cook evenly when we fry them.

Next, place the sliced steak into a bowl with baking soda, light soy sauce, sesame oil, white pepper, cornstarch, and avocado oil. Mix well with your hands and let marinate for at least 15-20 minutes. While the steak marinates, mince garlic, slice white onion, and bell pepper.

A quick 20 minute beef marinate will ensure your beef is super tender when cooked! This is thanks to the baking soda and cornstarch marinade and cooking the beef quickly in oil known as “velveting”, which ensures the beef is moist and tender! Here are the ingredients you’ll need for the marinade:

• Salt
• White Pepper
• Baking Soda
• Shaoxing Wine
• Light Soy Sauce
• Corn Starch
• Neutral Oil (I prefer Avocado oil)

Premix the Beef and Broccoli Sauce

Premix the sauce in a bowl by combining light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, MSG, chicken stock, and cornstarch.

Fry Beef and Blanch Broccoli and Noodles

Heat 4 tablespoons of neutral oil (I prefer avocado oil) in a pan or wok over high heat until just smoking. Add the steak, in batches if needed, for 2-3 minutes until golden brown and remove and set the steak pieces aside.

In a separate pot, blanch your lo mein noodles in boiling water for 1-2 minutes less than the package directions call for and remove. These noodles will finish cooking in the pan when the dish comes together. Blanch the broccoli for 1 minute and drain.

Fry Aromatics and Finish in the Pan

After the beef is cooked, in the same oil, fry garlic and ginger for 15 seconds followed by your blanched broccoli and stir fry for another 30 seconds over high heat.

Add back your beef, noodles, and pour in your sauce. Mix and continue cooking over high heat until the sauce has thickened (about 1-2 minutes). Enjoy your Beef and Broccoli Noodles!

Recipe Tips for Beef and Broccoli Noodles

Undercook the noodles

• Don’t forget that the Beef and Broccoli Noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!

Cut the broccoli into similar sizes

• Cutting your broccoli into similar sizes ensures that they will cook to the same level of doneness. Even though it’s one additional step, I always recommend doing so – the finish product will be worth it!

Blanch the broccoli first!

• Similarly, I know blanching your broccoli for only a few seconds seems like an unnecessary waste of time – but I assume you, this step is crucial to soften the broccoli (while still keeping it crisp in the final dish)! Do not skip the blanching!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Beef and Broccoli Noodles not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you liked this Beef and Broccoli Noodles recipe, check out some of the most popular Chinese Take-Out recipes on the blog! Please consider giving a rating and commenting down below what you thought of the recipe! It really helps out the blog!

• Chicken Lo Mein
• Shrimp Fried Rice
• Beef and Broccoli
• Sesame Chicken
• String Bean Chicken
• Beef Chow Fun

Love noodles? Make my 15 minute Chili Oil Noodles or one of my personal favorites, Beef Chow Fun!

If you tried this Beef and Broccoli Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!