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
Scale
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.
