Beef and Broccoli Noodles

This hearty beef and broccoli noodle stir-fry has become my weeknight salvation when I need a restaurant-quality meal without the wait. The garlicky ginger butter sauce coats each noodle perfectly, while tender beef and crisp broccoli make every bite satisfying.

I first created this recipe when trying to recreate my favorite takeout dish at home. After several attempts to perfect the sauce, my family now requests this instead of ordering in. The balance of savory, buttery flavor with fresh ginger and garlic is absolutely addictive.

Ingredients

• Knife cut wavy noodles: Provide the perfect texture to hold the sauce. Any Asian noodle works beautifully
• Flank steak: Sliced thinly against the grain ensures tender bites that cook quickly
• Broccoli florets: Add perfect crunch and vibrant color. Choose bright green heads with tight florets
• Scallions: Contribute fresh flavor and a pop of color
• Butter: Creates a silky richness that elevates the entire dish
• Fresh garlic and ginger: Form the aromatic foundation. Always use fresh for best flavor
• Low sodium soy sauce: Allows you to control the saltiness while adding umami
• Toasted sesame oil: Brings nutty depth that ties everything together
• Furikake seasoning and chili crisp: Provide the perfect finishing touch. Worth keeping in your pantry

Step-by-Step Instructions

Heat Water for Noodles:

Fill a large stockpot with water, add a generous pinch of salt, and bring to a rolling boil. Properly salted water flavors the noodles from within and prevents sticking.

Sauté the Steak:

Season your flank steak generously with salt and pepper on both sides. Heat avocado oil in a large non stick pan until it shimmers. Place steak pieces in a single layer without crowding and let them cook undisturbed for a full 3 minutes. This develops that wonderful brown crust. Flip and cook another 2 to 3 minutes until your desired doneness. Remove to a clean plate to rest.

Cook the Noodles:

Add noodles to boiling water and cook until just al dente according to package directions. Be careful not to overcook as they will continue softening when added to the hot ingredients. Drain thoroughly and set aside.

Sauté the Veggies:

In the same pan used for the beef, add remaining oil along with broccoli and white parts of scallions. Toss to coat in the oil and any beef drippings for extra flavor. Sauté for 3 minutes until broccoli develops light browning but remains bright green and crisp tender. Add butter, allowing it to melt completely before stirring in minced garlic and grated ginger. Sauté for 2 more minutes until extremely fragrant but not browned.

Combine Everything:

Remove pan from heat before adding cooked noodles, rested steak with any accumulated juices, soy sauce, sesame oil, and green scallion parts. Gently toss everything together until evenly coated in the buttery sauce. The residual heat will warm all components without overcooking anything.

Garnish and Serve:

Immediately divide among serving bowls and generously sprinkle with furikake seasoning. Add chili crisp to taste for those who enjoy heat. Serve right away while piping hot.

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The secret to this dish is the butter. While not traditional in Asian cooking, it creates a silky emulsion with the soy sauce that coats the noodles beautifully. I discovered this technique by accident when I was out of vegetable oil one night, and now I never make it any other way.

Cutting the Steak Properly

Slicing flank steak properly makes all the difference in this quick cooking dish. Look for the direction of the muscle fibers and cut perpendicular to them. This shortens the tough fibers and results in tender pieces rather than chewy ones. Keep your slices thin, about 1/4 inch, so they cook quickly and remain tender. If your steak is difficult to slice thinly, place it in the freezer for 15 minutes to firm it up first.

Noodle Variations

While I love knife cut wavy noodles for their ability to hold the sauce, this recipe works beautifully with many noodle varieties. Udon noodles provide a delightful chewiness, while rice noodles make the dish gluten free. Ramen noodles cook extremely quickly and soak up the sauce wonderfully. Even spaghetti or linguine works in a pinch. The key is cooking them just until al dente, as they will continue to soften slightly when tossed with the hot ingredients.

Make It Your Own

This recipe serves as a perfect template for endless variations. Swap the beef for chicken, shrimp, or tofu for a different protein experience. The vegetable options are limitless too. Try snow peas, bell peppers, mushrooms, or bok choy instead of or alongside the broccoli. For a spicier version, add red pepper flakes to the oil before cooking the vegetables. Create a creamier sauce by stirring in a tablespoon of oyster sauce. The possibilities are truly endless once you master the basic technique.

Frequently Asked Questions

→ What kind of noodles work best for this dish?

You can use wavy knife-cut noodles, soba, ramen, or even spaghetti for this stir-fry. Choose your favorite!

→ Can I substitute the flank steak?

Yes, you can use chicken, shrimp, or even tofu as a protein substitute. Adjust cooking time accordingly.

→ What’s a good alternative to furikake seasoning?

If you don’t have furikake, try sesame seeds or crushed seaweed for a similar flavor enhancement.

→ How do I ensure the broccoli stays crisp?

Sauté the broccoli on medium-high heat briefly and avoid overcooking to retain its crispness and bright green color.

→ Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can cook all the components beforehand and reheat them gently before serving.