Beef and Broccoli Fried Noodles make a delicious, quick weeknight meal that really brings comfort. This Chinese inspired dish is a household favorite you will love!

Why Make Beef And Broccoli Fried Noodles

This meal is a slam dunk on healthier comfort food. You can skip the overpriced takeout and make this for cheaper, and yield more food. Plus YOU get to control what goes into the recipe, no questionable ingredients.

This is one of my husbands favorite meals. We really don’t have much as far as Chinese takeout around us so I always opt to make it at home, plus it’s way easier than you may think. I use ingredients you can find at most all grocery stores so you wont need a specialty store for this recipe. Also try Thai Cashew Chicken and Jalapeño Chicken if you want to switch things up.

Ingredients Needed

Flank Steak. You can use any thin, lean cut of steak you prefer. Skirt steak will also work well. We will be marinating before frying in a pan. If you want another asian inspired meal, try Ground Beef Teriyaki Bowls, so so good!

Oyster Sauce. This is a pungent Chinese sauce. It can be fount at most all grocery stores in the international aisle near the soy sauces.

Beef Broth. This is part of the sauce for the beef and broccoli noodles. You can use any broth of choice however, since we are using beef, beef broth will pair best.

Noodles. I like to use ramen noodles because they are affordable and easy to find at any grocery store.

Corn Starch. This is whats use to crisp the beef and it also thickens the sauce as the beef cooks!

White Wine. Traditionally this meal is made with a Chinese wine, but as I mentioned, we are using ingredients that are easily found in most grocery stores. Use a dry sherry or dry white wine. This is part of the sauce and the marinade.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Flank Steak. Skirt steak or hanger steak will work as well, juse be sure it is cut into thin strips for quick cooking and crispiness.

Sesame Oil. I love the unique flavor this oil brings to the dish but peanut oil or avocado oil will also work well.

Sugar. Honey will also work well. This is to add a sweet flavor and stick tecture.

Corn Starch. A great alternative and gluten free option is arrow root powder. This thickens the sauce and helps crisp the beef.

Ramen Noodles. Any thin asian noodle will work well, I prefer ramen for the ease of cooking and use.

Steps To Make This Recipe

Step One. Slice the meat into thin strips. Combine the beef and the beef marinade ingredients in a medium-sized bowl (wine, cornstarch, seasonings). Toss and coat the beef evenly and let marinate for a few minute while preparing the other ingredients (photo 1).

Step Two. Chop the baby bok choy and broccoli. Combine the “sauce ingredients” in a medium-sized bowl and whisk to mix well to incorporate cornstarch (photo 2). Set this aside. Prepare noodles according to the packs. If using ramen, do NOT use the flavor packed. Cook the noodles al dente, do not over cook them or they won’t crisp up! Drain noodles completely and let them cook and dry a little bit.

Step Three. In a large wok or frying pan, heat oil on medium high heat. Add the steak, discard any leftover marinade. Let the beef strips lay flat and not over lapping on the hot pan. Let them cook un touched for 1 minute. Quickly toss and sear all sides. Set aside on a plate.

Steps To Crisp The Noodles

Step Four. Wipe the pan clean. Add 1 tsp oil. Heat again on medium/high heat. Add the drained noodles to the hot pan. Flatten them gently and cover the circumference of the pan. Let them sit and fry up/harden. Leave them to cook for about 5-7 minutes untouched *please note all noodles will cook differently so use this time as an estimate and keep a watchful eye!

Step Four. One the noodles are turning golden and crispy, toss and brown up the other side. Once they are crisped to your liking, distribute them into bowls or into one large bowl for serving.

Step Five. Add veggies to the hot skillet. Spritz with oil if needed. Let the veggie soften up for about 2-3 minutes. Add the sauce mixture. Turn the heat down to medium/low. The sauce should thicken quickly, stir often for about 2 minuets. add in the beef and take off the heat (photo 4).

Step Six. Serve the Beef and Broccoli over the fried noodles. Add sriracha or chili garlic sauce for garnish and enjoy.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Recipe FAQs

Recipe Tips

Thinly Slice the Beef: For tender beef, slice it thinly against the grain. This helps break down the muscle fibers and ensures that the beef remains tender after cooking.

Marinate the Beef: Marinate the beef in a mixture of soy sauce, cornstarch, and a touch of oil for at least 8-10 minutes. This not only adds flavor but also helps tenderize the meat.

Use High Heat: When stir-frying the beef and broccoli and the fried noodles, use a hot wok or skillet. High heat allows for quick cooking, which helps maintain the crispness of the broccoli and prevents the beef from overcooking.

Add Sauce Gradually: Don’t pour all the sauce into the wok at once. Add it gradually, tossing the ingredients continuously, to achieve the desired level of sauciness. This prevents the dish from becoming too watery.

Recipe Pairings

If you’d like to serve this recipe with sides, I suggest my Egg Rolls or my Asian Cabbage Salad.

Other Take Out Style Meals To Enjoy

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