Beef and Broccoli Noodles
This quick noodle stir-fry is tossed with the yummiest garlic ginger butter sauce and can be customized with your favorite protein, veggies and noodles.
- 8 ounces uncooked noodles (I used knife-cut wavy noodles)
- 1 pound flank steak (thinly sliced against the grain into bite-sized pieces)
- fine sea salt and freshly-ground black pepper
- 2 tablespoons avocado oil (divided)
- 3 to 4 cups small broccoli florets
- 4 scallions (cut into 2-inch pieces)
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 3 to 4 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- furikake seasoning and chili crisp
- Heat water for the noodles. Bring a large stockpot of salted water to a boil.
- Sauté the steak. While the water is heating, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon oil in a large non-stick sauté pan over medium-high heat. Add the steak in an even layer and cook undisturbed for 3 minutes or until it’s nicely browned on the bottom. Flip the steak and cook for 2-3 minutes on the other side or until cooked to your liking. Transfer the cooked steak to a clean plate.
- Cook the noodles. Cook the noodles al dente according to package instructions. Drain and set aside until ready to toss with the veggies.
- Sauté the veggies. While the noodles are cooking, add the remaining oil, broccoli and the white parts of the scallion to the pan and toss to combine. Sauté for 3 minutes, stirring occasionally, until the broccoli is lightly browned. Add the butter, garlic, ginger and sauté for 2 minutes, stirring occasionally. Remove pan from the heat. Add the cooked noodles, cooked steak, soy sauce, sesame oil, the green parts of the scallions and gently toss until evenly combined.
- Season. Taste and season with additional soy sauce if needed.
- Serve. Serve immediately, garnished generously with furikake seasoning and chili crisp (if desired), and enjoy!
Seriously cannot get enough of these noodles lately. .
As you’ve probably noticed over the years, we’re huge fans of just about every kind of noodle stir-fry here in our house. But this particular combination of ingredients has become our go-to as of late, especially because of the short ingredient list and quick time frame. Definitely a life-saver on busy weeknights!
I wrote the recipe below using beef and broccoli and wavy noodles (one of my favorite combos), but this dish is honestly endlessly customizable with whatever protein, veggies and noodles you happen to have on hand. The key is the simple Chinese-inspired ginger garlic sauce that brings it all together. It’s made with a base of butter, soy sauce, and a hint of toasted sesame oil, which creates a richly-flavored, creamy, savory sauce that coats each of the noodles. Then I highly recommend topping each bowl with a generous sprinkling of chili crisp (for those of you who love some spice) and furikake seasoning (not spicy and so irresistible), which will pretty much guarantee you’ll be back for seconds.
Let’s do this!
Beef and Broccoli Noodles Ingredients
Before we get to the full recipe below, here are a few quick notes about the beef and broccoli ingredients that you will need to make this recipe:
Noodles: I used the Trader Joe’s knife-cut wavy noodles (similar to these, which you can order on Amazon), which have such a fun, squiggly, chewy texture and cook up quickly. But this recipe would work well with any noodles you love best — rice noodles, ramen noodles, egg noodles, soba noodles, or even linguine.
Flank steak: I recommend a good-quality flank steak, which we will thinly sliced against the grain into bite-sized pieces and season with salt and pepper.
Broccoli: I bought pre-cut broccoli florets for this recipe to save time, but feel free to cut your own florets if you prefer. Fresh broccoli adds such great color, texture and nutrients to this dish. Just be sure not to overcook it because no one wants soggy broccoli!
Scallions: We will use both the white parts of the scallions (sautéing them with the broccoli until tender) as well as the green parts (tossing them in at the end) to add a touch of mild onion flavor to the dish. Feel free to add extra finely-chopped scallions as a garnish too if you’d like!
Butter: A pat of butter adds an irresistible hint of richness to the sauce that balances the flavors of the soy and chili crisp, and also helps the sauce to better cling to the noodles.
Garlic and ginger: I love adding in generous amounts of fresh garlic and grated fresh-ginger! If you’re in a hurry, you can use the fresh garlic and ginger that come in tubes, but you may need to add a touch more since their flavor intensity is typically a bit more mild.
Soy sauce: Low-sodium soy sauce adds a salty, umami-rich flavor to the sauce. As always when cooking with soy sauce, feel free to add more/less soy sauce to taste.
Toasted sesame oil: We’ll add in a drizzle of this nutty, fragrant, rich oil to finish the sauce. A little sesame oil goes a long way, so don’t overdo it!
Toppings: Finally, I highly (highly!) recommend adding a generous sprinkling of furikake seasoning to each serving bowl, which adds a delicious pop of umami and sesame to each bite. Then if you’re open to adding some heat, I recommend a good drizzle of chili crisp to finish, whose garlicky spicy flavor tastes brilliant here.
