Beef & Broccoli Stir-Fry Noodles | Easy Weeknight Dinner in 25 Minutes
Introduction
Looking for a quick, healthy, and delicious dinner idea that tastes better than takeout? This Beef & Broccoli Stir-Fry Noodles recipe is a perfect one-pan meal packed with protein, fiber, and rich umami flavors. In just 25 minutes, you can enjoy a flavorful Asian-inspired dish made with fresh vegetables, tender beef, and perfectly coated noodles in a savory stir-fry sauce.
Whether you’re feeding a family or meal prepping for the week, this recipe checks all the boxes for taste, convenience, and nutrition. Plus, it’s budget-friendly and better than anything you’ll get in a restaurant.
Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes
- Healthy – Packed with vegetables and lean protein
- One pan – Minimal cleanup
- Customizable – Swap the veggies or meat
- Perfect for meal prep – Stays great for 3-4 days in the fridge
Ingredients
For the Stir-Fry:
- 8 oz lo mein or egg noodles (you can also use rice noodles or spaghetti)
- 1 lb flank steak, thinly sliced against the grain
- 2 cups broccoli florets, fresh or frozen
- 1 small carrot, peeled and julienned
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil, divided
- 1 tbsp sesame seeds (optional, for garnish)
For the Stir-Fry Sauce:
- ¼ cup soy sauce (low sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional, for a spicy kick)
Instructions
Step 1: Cook the Noodles
Bring a pot of water to a boil and cook the lo mein noodles according to the package directions. Drain, rinse under cold water to stop the cooking, and set aside.
Step 2: Make the Sauce
In a small mixing bowl, combine soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes. Stir until smooth. Set aside.
Step 3: Sear the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced beef in a single layer and sear for 1–2 minutes per side until browned. Remove from the pan and set aside.
Step 4: Cook the Vegetables
Add the remaining tablespoon of oil to the same pan. Add garlic and onions, sauté for 30 seconds. Then add broccoli and carrots. Stir-fry for about 2–3 minutes until slightly tender but still crisp.
Step 5: Combine Everything
Return the cooked beef to the pan. Add the cooked noodles and pour the sauce over the top. Toss everything together using tongs or chopsticks until the noodles are well coated and the sauce is evenly distributed. Cook for an additional 1–2 minutes.
Step 6: Serve and Enjoy
Sprinkle sesame seeds over the top for garnish. Serve hot and enjoy your homemade beef stir-fry noodles!
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 1 month. Reheat in a skillet or microwave.
Nutrition Information (per serving)
- Calories: 550
- Protein: 35g
- Carbs: 50g
- Fat: 22g
- Fiber: 4g
- Sugar: 8g
Helpful Tips
- Slice the beef against the grain for extra tenderness.
- Use fresh garlic and ginger for more authentic flavor.
- Don’t overcook the vegetables—they should stay slightly crisp.
- Want a vegetarian version? Replace beef with tofu or mushrooms.
- Add more veggies like bell peppers, snap peas, or baby corn for extra color and nutrients
- Frequently Asked Questions
Q: Can I use chicken instead of beef?
Absolutely! Chicken breast or thighs work great in this recipe—just make sure they’re thinly sliced.
Q: What kind of noodles are best?
Lo mein noodles are ideal, but you can also use rice noodles, ramen, or even spaghetti in a pinch.
Q: Can I make it gluten-free?
Yes—just use gluten-free soy sauce and rice noodles, and make sure your oyster sauce is gluten-free.
Q: How spicy is this dish?Garlic Butter Steak with Cheesy Herb Pasta
It’s mildly spicy with the red pepper flakes. You can omit them or add chili paste for extra heat.