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Chinese Beef and Broccoli Noodles

20 mins Cook
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Chinese Beef and Broccoli Noodles is an exquisite fusion of the beloved Beef and Broccoli stir-fry, now elevated with the delightful inclusion of noodles! With its generous coating of savory sauce, succulent beef, vibrant broccoli, and silky noodles, this dish is sure to win everyone’s heart.

Noodles Chinese Beef and Broccoli Noodles

Stir-fried noodle recipes hold a special place in my culinary repertoire because they offer a well-rounded meal all on their own, eliminating the need for a separate side of rice. Some of my cherished favorites that frequently grace my dining table include Chicken Rice Noodles, Chicken Vegetable Ramen Noodles, Pad See Ew, and Chow Mein!

Chinese Beef and Broccoli Noodles

This dish is the stir-fried noodle rendition of the beloved Chinese Beef and Broccoli, a true takeout favorite, especially in the United States.

Having had the opportunity to visit China and Hong Kong on numerous occasions, I distinctly recall that this dish wasn’t a common sight on menus. I also came across information indicating that broccoli can be relatively pricey in China. Therefore, it’s safe to say that this is a Chinese-American creation.

But that’s perfectly fine! Its origin doesn’t diminish its delectable appeal. Even though it’s been Westernized, we shouldn’t compromise on quality. The key to exceptional stir-fried noodles lies in the sauce, and I genuinely believe that this version is on par with what you’d find in top-notch Chinese restaurants, minus the excess grease.

A word of caution when encountering stir-fry sauce recipes that rely solely on soy sauce and sugar. A remarkable stir-fry sauce demands additional elements to impart depth of flavor. Chinese cooking wine (or dry sherry or Mirin), Oyster Sauce, Hoisin Sauce, or a variety of other lesser-known yet highly flavorful Asian condiments can make a significant difference. This tip is especially valuable for avid enthusiasts of Asian cuisine!

Chinese Beef and Broccoli Noodles

Chinese Beef and Broccoli Noodles

Chinese Beef and Broccoli Noodles is an exquisite fusion of the beloved Beef and Broccoli stir-fry, now elevated with the delightful inclusion of noodles! With its generous coating of savory sauce, succulent beef, vibrant broccoli, and silky noodles, this dish is sure to win everyone's heart.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 350 - 400 g / 12 - 14 oz beef rump or fillet , thinly sliced (or other quick cooking cut of beef)

  • 1 1/2 tbsp peanut or vegetable oil

  • 2 garlic cloves , finely chopped

  • 1/2 onion , finely sliced

  • 1 large head broccoli , broken into small florets

  • 400 - 450g / 14 - 15 oz egg noodles (hokkien, lo mein, singapore - from the fridge) (Note 1)

  • SAUCE:

  • 1/2 cup / 125 ml water

  • 1 tbsp cornflour / cornstarch

  • 2 tbsp dark soy sauce (Note 2)

  • 1 1/2 tbsp light soy sauce (Note 2)

  • 1 1/2 tbsp Chinese cooking wine/Shoasing wine (Note 3)

  • 1 tsp white sugar (omit if using Mirin)

  • 1/8 tsp Chinese five spice powder (not critical)

  • 1/2 tsp sesame oil (not critical)

  • 1/4 tsp pepper (white or black)


  • Sesame seeds

  • Chopped shallots / green onions / scallions


Sauce: Begin by placing water and cornflour in a bowl, and mix them together. Then, incorporate the remaining ingredients into the mixture and thoroughly combine.
Beef: Transfer the beef to a separate bowl and add 1 1/2 tbsp of the prepared sauce. Mix the beef to coat it evenly.
Broccoli & Noodles: In a large pot, bring water to a boil. Add the broccoli and cook for 1 minute. Then, add the noodles. After 15 seconds, use a wooden spoon to gently separate the noodles, and promptly drain them. Ensure the noodles are not in the boiling water for more than 1 minute.


Heat oil in a large skillet over high heat.
Add garlic and quickly stir it in. Follow with the onion and cook for about 1 minute until it takes on a slight golden hue.
Add the beef and cook until it transitions from red to brown.
Introduce the cooked noodles and broccoli into the skillet, along with the prepared sauce. Toss everything together for about 1 1/2 - 2 minutes, or until the sauce thickens and envelops the noodles with its flavorful coating.
Sprinkle sesame seeds and shallots (if using), then serve!


Noodles: I typically opt for fresh noodles found in the refrigerator section, specifically egg-based (yellow noodles). If you happen to have only dried noodles on hand, go for about 250g / 8 oz (preferably yellow noodles). Cook them according to the package instructions, either before or alongside the broccoli (depending on their cooking time; broccoli only requires 1 1/2 - 2 minutes at most). Additionally, you can also prepare this dish with dried white rice noodles, using around 200g / 7 oz (since they expand more, use a bit less). Soy Sauce: Keep in mind that not all soy sauces are the same! Light soy sauce tends to be saltier than both all-purpose and dark soy sauces. Dark soy sauce imparts a deeper flavor and darkens the noodles. You can substitute all-purpose soy sauce (like Kikkoman) for both light and dark soy sauces, but note that the stir-fry's color may be lighter, while the flavor remains similar. You can also replace dark soy sauce with 1.5 tbsp of light soy sauce. Do not use only dark soy sauce, as it will overpower the sauce. Additionally, avoid using sweet soy sauce or kecap manis. Cooking Wine: Dry Sherry, Japanese cooking sake, and Mirin can serve as excellent substitutes. If using Mirin, skip the sugar. If alcohol is not an option for you, omit it and use CHICKEN OR BEEF BROTH instead of water in the sauce. Chicken Variation: Yes, this recipe works wonderfully with chicken as well. Sauce Intensity: This is the stir-fried noodle version of Chinese Beef and Broccoli, with a more robust sauce flavor due to the additional ingredients that the sauce coats. All-Purpose Stir Fry Sauce: You can prepare this dish using my All-Purpose Stir Fry Sauce named Charlie, which can be stored for an extended period. Be sure to give the jar a good scrape and use a spoon if needed to mix up any settled cornflour at the bottom of the jar. Substitute it with 6 tbsp of Charlie + 1/2 cup of water + Chinese Five Spice in place of all the individual sauce ingredients. Nutrition Information: Nutrition details are provided per serving, assuming four servings. For a lower sodium option, use low sodium soy sauce for both soy sauce types, which will reduce the sodium content to 537 mg per serving.
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