If you are craving a homey yet incredibly flavorful dish that brings the best of tender beef, crispy broccoli, and soft noodles together, this Chinese Beef and Broccoli Noodles Recipe is your new go-to meal. It’s a perfect balance of savory soy sauces, just the right hint of sweetness and spices, and that comforting texture of egg noodles all tossed with fresh ingredients. Whether you want to impress your family at dinner or whip up a quick crave-busting meal, this recipe is a delicious way to bring vibrant, restaurant-quality flavors straight into your kitchen.
Ingredients You’ll Need
This recipe is all about simple but essential ingredients that each bring a unique note to the final dish—from the meaty tenderness of the beef to the crisp freshness of the broccoli, and the rich umami flavor of the soy sauces. Grab these to make sure your Chinese Beef and Broccoli Noodles Recipe turns out just right.
- Beef rump or fillet (350 – 400 g / 12 – 14 oz, thinly sliced): Use quick-cooking cuts for tender, juicy slices.
- Peanut or vegetable oil (1 1/2 tbsp): Adds necessary fat for stir-frying without overpowering flavors.
- Garlic (2 cloves, finely chopped): Provides a fragrant base aroma that wakes up the dish.
- Onion (1/2, finely sliced): Brings sweetness and texture contrast.
- Broccoli (1 large head, broken into small florets): Adds crunch and vibrant green color.
- Egg noodles (400 – 450g / 14 – 15 oz, refrigerated): Use hokkien, lo mein, or Singapore style for best texture.
- Water (1/2 cup / 125 ml): For making the sauce and helping noodles cook perfectly.
- Cornflour / cornstarch (1 tbsp): Thickens the sauce to beautifully coat beef and broccoli.
- Dark soy sauce (2 tbsp): Deep color and rich, savory flavor.
- Light soy sauce (1 1/2 tbsp): Adds saltiness and complexity.
- Chinese cooking wine / Shaoxing wine (1 1/2 tbsp): Boosts authentic flavor layers.
- White sugar (1 tsp): Balances salty and savory notes gently (omit if using Mirin).
- Chinese five spice powder (1/8 tsp, optional): Adds subtle warmth and fragrance.
- Sesame oil (1/2 tsp, optional): Finishes the dish with nutty aroma.
- Pepper (1/4 tsp, white or black): Brings mild heat and seasoning to taste.
- Sesame seeds (for garnish): Adds a lovely crunch and visual appeal.
- Chopped shallots / green onions / scallions (for garnish): Freshens and brightens every bite.
How to Make Chinese Beef and Broccoli Noodles Recipe
Step 1: Prepare the Sauce
Start by mixing the water and cornflour until smooth in a bowl, which will give your sauce the perfect thickness later. Then add the dark and light soy sauces, Chinese cooking wine, sugar, Chinese five spice powder, sesame oil, and pepper, stirring everything into a harmonious blend that will infuse flavor into every element of the dish.
Step 2: Marinate the Beef
Place those beautifully thinly sliced beef pieces into a bowl and coat them in about 1 1/2 tablespoons of the sauce. This step lets the beef soak up the richness and spices, ensuring each slice is bursting with flavor before hitting the pan.
Step 3: Cook Broccoli and Noodles
Fill a large pot with boiling water and drop the broccoli florets in for just one minute—this quick blanch keeps them bright and crisp. Add your egg noodles next, stirring with a wooden spoon to separate them after only 15 seconds. Don’t leave the noodles in the water for longer than a minute total to avoid mushiness; then drain everything immediately to preserve that perfect texture.
Step 4: Stir-Fry Beef, Veggies, and Combine
Heat your peanut or vegetable oil in a wok or large frying pan over high heat. Add garlic and sliced onions, stirring until fragrant and translucent. Toss in the marinated beef and stir-fry until it browns beautifully but remains tender. Quickly add the blanched broccoli and noodles, pouring the remaining sauce over everything. Toss constantly to coat all ingredients evenly and cook for another minute or two until everything is hot, glossy, and combined. Your sensational Chinese Beef and Broccoli Noodles Recipe is now ready to enjoy!
How to Serve Chinese Beef and Broccoli Noodles Recipe
Garnishes
Sprinkling toasted sesame seeds and freshly chopped scallions over the top adds not only pops of texture but also fresh, nutty, and sharp notes that elevate every bite. These garnishes are simple but incredibly impactful.
Side Dishes
Serve alongside light Asian-inspired sides such as steamed dumplings, a crisp cucumber salad, or even some pickled veggies. These enhance the meal’s balance and keep the flavors exciting without overpowering the star dish.
Creative Ways to Present
For a fun twist, try serving this Chinese Beef and Broccoli Noodles Recipe in individual bowls topped with a fried egg or crunchy tempura bites. Plating with a lime wedge or a drizzle of chili oil can also add vibrant colors and flavor layers, making your dinner both festive and memorable.
Make Ahead and Storage
Storing Leftovers
This dish stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keep it chilled promptly to maintain freshness and prevent the noodles from becoming too soggy.
Freezing
Freezing is not recommended for this recipe because the noodles can lose texture and become mushy. For best results, enjoy it fresh or within a couple days refrigerated.
Reheating
When reheating, use a skillet or wok over medium heat rather than a microwave to bring back the stir-fried texture and prevent the noodles from becoming mushy. Add a splash of water or soy sauce if needed to refresh the sauce consistency.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! While egg noodles are traditional and add great texture, you can substitute lo mein, ramen, or even rice noodles according to your preference. Just adjust cooking times accordingly to avoid overcooking.
What cut of beef works best for this dish?
Thinly sliced rump or fillet is ideal because they cook quickly and stay tender. Other quick-cooking cuts like sirloin or flank steak will also work as long as you slice them against the grain to keep tenderness.
Is this recipe very spicy?
No, this Chinese Beef and Broccoli Noodles Recipe is mild by default. If you love heat, you can easily add chili flakes or chili oil when cooking or serving to spice it up to your taste.
Can I make this recipe vegetarian?
Yes! Simply substitute the beef with tofu or tempeh and use vegetarian oyster sauce or mushroom soy sauce to maintain rich umami flavors. The broccoli and noodles remain just as delicious.
What’s the best way to keep the broccoli crisp?
Quickly blanching the broccoli in boiling water for just one minute and then immediately draining prevents it from becoming soggy. This method ensures a fresh crunch that balances perfectly with the tender beef and soft noodles.
Final Thoughts
This Chinese Beef and Broccoli Noodles Recipe is one of those feel-good meals that bring warmth, flavor, and a satisfying blend of textures to your table with minimal fuss. The best part is how accessible the ingredients are and the straightforward cooking process that delivers big on taste every time. I truly hope you enjoy making and sharing this favorite as much as I do—once you try it, it’s sure to become a staple in your dinner rotation!
Print
Chinese Beef and Broccoli Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Broccoli Noodles recipe is a quick and flavorful stir-fry dish featuring tender beef slices, crisp broccoli florets, and soft egg noodles tossed in a savory soy-based sauce. Ready in just 20 minutes, it combines classic Chinese seasonings like dark soy sauce, Chinese cooking wine, and a hint of five spice for a delicious weeknight meal.
Ingredients
Meat
- 350 – 400 g / 12 – 14 oz beef rump or fillet, thinly sliced (or other quick cooking cut of beef)
Vegetables
- 1 large head broccoli, broken into small florets
- 2 garlic cloves, finely chopped
- 1/2 onion, finely sliced
Noodles
- 400 – 450 g / 14 – 15 oz egg noodles (hokkien, lo mein, singapore – from the fridge)
Sauce and Seasonings
- 1/2 cup / 125 ml water
- 1 tbsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine / Shaoxing wine
- 1 tsp white sugar (omit if using Mirin)
- 1/8 tsp Chinese five spice powder (optional)
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white or black pepper
Oils & Garnishes
- 1 1/2 tbsp peanut or vegetable oil
- Sesame seeds, for garnish
- Chopped shallots / green onions / scallions, for garnish
Instructions
- Prepare the sauce: In a bowl, combine the water and cornflour, mixing until smooth. Add the dark soy sauce, light soy sauce, Chinese cooking wine, white sugar, five spice powder, sesame oil, and pepper. Stir well to create the sauce mixture.
- Marinate the beef: Place the thinly sliced beef in a separate bowl. Add 1 1/2 tablespoons of the prepared sauce and mix thoroughly to coat the beef evenly. Set aside to marinate briefly while preparing other ingredients.
- Cook the broccoli and noodles: Bring a large pot of water to a boil. Add the broccoli florets and cook for 1 minute to blanch until crisp-tender. Next, add the egg noodles and cook for an additional 15 seconds. Stir gently with a wooden spoon to separate the noodles, then immediately drain everything to prevent overcooking.
- Stir-fry the aromatics: Heat the peanut or vegetable oil in a wok or large skillet over medium-high heat. Add the finely chopped garlic and sliced onion, stir-frying until fragrant and the onion begins to soften, about 1-2 minutes.
- Cook the beef: Add the marinated beef to the wok, stir-frying quickly for 2-3 minutes until the beef is just cooked through and no longer pink.
- Combine all ingredients: Return the drained broccoli and noodles to the wok with the beef. Pour in the remaining sauce mixture and toss everything together, stirring constantly to coat all ingredients and heat through evenly for about 1-2 minutes.
- Finish and serve: Remove from heat, drizzle with a little more sesame oil if desired. Garnish with sesame seeds and chopped shallots or green onions before serving hot.
Notes
- Use quick-cooking cuts of beef like rump or fillet to ensure tenderness.
- Make sure to not overcook the noodles; they should be briefly boiled and immediately drained to avoid sogginess.
- If you do not have Chinese cooking wine, dry sherry can be a substitute.
- The five spice powder and sesame oil are optional but add authentic flavor.
- This dish is best served immediately to enjoy the fresh texture of the broccoli and noodles.
