Easy Chinese Beef and Broccoli Noodles

Ingredients

• 375 gspaghettini
• 1 mediumonion
• 1½ cups (about 355 ml)broccoli
• 400 gflank steak, or another type of steak, thinly sliced against the grain
• 1 teaspooncornflour (for the beef marinade)
• 1 tablespoonwater
• 4 teaspoonspre-mixed soy sauce mixture
• 8 tablespoonsreduced-salt soy sauce
• 1½ tablespoonsdark soy sauce, or regular soy sauce
• 1½ tablespoonssugar
• 2–3 tablespoonsoil

Instructions

1. 1

   Cook the noodles

   Cook the spaghettini according to the packet instructions, stopping 1–2 minutes before the suggested time so it is slightly undercooked. Do not salt the water, as the soy sauce provides plenty of seasoning.

2. 2

   Blanch the broccoli

   Cut the broccoli into bite-sized pieces. When the noodles have about 3–4 minutes left, add the broccoli to the pan and blanch it with them for a few minutes. Drain both in a colander, rinse lightly to remove excess starch and set aside.

3. 3

   Mix the sauce

   In a small bowl, stir together 8 tablespoons soy sauce, 1½ tablespoons dark soy sauce (or regular soy sauce) and 1½ tablespoons sugar. Set aside.

4. 4

   Marinate the beef

   Slice the steak thinly against the grain and put it in a bowl. Mix in 1 teaspoon cornflour, 4 teaspoons of the prepared soy sauce mixture and 1 tablespoon water. Leave to marinate for 10 minutes.

5. 5

   Slice the onion

   Halve the onion, then slice it into thin half-moons and set aside.

6. 6

   Stir-fry the onion

   Heat 2–3 tablespoons of oil in a frying pan over high heat. Once hot, add the onion and stir-fry for 3 minutes.

7. 7

   Cook the beef

   Add the marinated beef to the pan and cook for 3–5 minutes, until cooked through.

8. 8

   Toss and serve

   Add the spaghettini, broccoli and remaining sauce mixture. Cook for about 2–3 minutes, tossing until everything is evenly combined.

What are beef and broccoli noodles?

This is a quick, Chinese-inspired noodle stir-fry rather than a traditional lo mein recipe: spaghettini stands in for egg noodles, with steak and broccoli coated in a sweet soy sauce. Its Asian-fusion approach makes use of familiar supermarket ingredients.

The method keeps the vegetables and noodles moving quickly from boiling water to the frying pan. Slightly undercooking the pasta first gives it time to finish cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 658 calories, 33g protein, 82g carbs, 22g fat.

The spaghettini and sugar contribute most of the carbohydrates, while the steak provides much of the protein. Oil and the steak contribute fat, and the soy sauce is the main source of sodium. For a more balanced plate, serve with extra vegetables alongside.

Why spaghettini works here

Thin spaghettini cooks quickly and is easy to toss with the beef and broccoli. The recipe calls for draining and lightly rinsing it to remove excess starch before it goes into the pan.

Undercook it by 1–2 minutes compared with the packet timing. It will spend another 2–3 minutes in the frying pan.

Get the beef ready

Against the grain: cut across the direction of the visible muscle fibres, making thin slices. This helps the steak feel more tender to eat.

Cornflour marinade: combine it with 4 teaspoons of the sauce mixture and a tablespoon of water, then leave the beef for 10 minutes. Keep the rest of the sauce for the final toss.

Balance the soy sauce

Reduced-salt soy sauce is specified for the main sauce, while dark soy adds a deeper colour and flavour. Sugar rounds out the salty, savoury notes.

Use the 4 teaspoons set aside for the marinade before adding the remaining sauce to the noodles. There is no need to add salt to the pasta water.

Watch the cooking times

Broccoli timing: add the bite-sized pieces to the noodles when they have about 3–4 minutes left. This blanches the broccoli while keeping the cooking steps compact.

Beef timing: stir-fry it for 3–5 minutes, until cooked through. The final 2–3 minutes are for mixing the noodles, broccoli and sauce evenly.

Serve it while hot

Divide the noodles straight from the pan so each serving gets some steak and broccoli. The combination is a complete-feeling meal on its own.

For a fresh contrast, serve with a simple side salad or extra steamed vegetables. Keep additional soy sauce on the table only if needed, as the dish is already seasoned with it.

Recipe notes & tips

• Slice the beef thinly across the grain for a more tender bite.
• Prepare the sauce and slice the onion before heating the pan.
• Keep the pasta water unsalted because the sauce contains soy sauce.
• Drain the noodles and broccoli well so excess water does not dilute the sauce.
• Use a large frying pan so the noodles can be tossed without spilling.

Variations

• Add ginger: stir finely grated ginger into the pan with the onion.
• Add garlic: fry chopped garlic briefly with the onion before adding the beef.
• Use another steak: choose a similar cut and slice it thinly against the grain.
• Change the vegetables: replace some broccoli with sliced peppers or mushrooms.
• Add heat: serve with chilli flakes or a little chilli sauce.

Common mistakes to avoid

• Overcooking the pasta: stop 1–2 minutes before the packet time so it can finish in the pan.
• Cutting with the grain: slice across the visible fibres for a more tender result.
• Adding all the sauce to the marinade: reserve the rest to coat the noodles at the end.
• Crowding the pan: use a roomy frying pan so the ingredients can be tossed evenly.
• Leaving excess water on the noodles: drain and rinse them lightly before adding to the pan.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a frying pan until piping hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions