Easy Beef and Broccoli Stir Fry Noodles with a Juicy Twist

Ingredients

• 450 g (1 lb)beef sirloin strips, thinly sliced
• 180 g (2 cups)fresh broccoli florets
• 225 g (8 oz)egg noodles, fresh or dried
• 3garlic cloves, minced
• 30 ml (2 tbsp)vegetable oil
• 80 ml (1/3 cup)soy sauce
• 30 ml (2 tbsp)oyster sauce
• 13 g (1 tbsp)brown sugar
• 8 g (1 tbsp)cornstarch
• 120 ml (1/2 cup)beef broth
• 9 g (1 tbsp)toasted sesame seeds
• 12 g (2 tbsp)chopped spring onions
• 2 g (1 tsp)red pepper flakes, optional

Instructions

1. 1

   Mix the sauce

   Whisk the soy sauce, oyster sauce, brown sugar, beef broth and cornstarch in a small bowl until smooth and glossy.

2. 2

   Brown the beef

   Heat 15 ml (1 tbsp) of oil in a wok over high heat. Stir-fry the sirloin for 2–3 minutes, until browned, then transfer it to a plate.

3. 3

   Cook the broccoli

   Add the remaining 15 ml (1 tbsp) of oil to the wok. Stir-fry the broccoli for about 3 minutes, until bright green and crisp-tender, then remove it and set it aside.

4. 4

   Boil the noodles

   Cook the egg noodles according to the packet instructions until al dente, about 4–5 minutes. Drain well and toss with a teaspoon of oil to help prevent sticking.

5. 5

   Toss everything

   Return the beef and broccoli to the wok, add the cooked noodles and toss over medium-high heat for 1 minute.

6. 6

   Thicken the sauce

   Pour the sauce into the wok and stir constantly for about 1–2 minutes, until it bubbles, thickens and coats the ingredients.

What is beef and broccoli stir-fry?

Beef and broccoli stir-fry is a quick-cooked combination of beef, broccoli and a savoury sauce, commonly served with rice or noodles. This version uses egg noodles to make the dish a one-pan meal after the noodles are boiled.

The method reflects the fast, high-heat style of stir-frying used in many Asian cuisines. Thinly sliced sirloin cooks quickly, while the cornstarch helps the sauce cling to the noodles and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 50g carbs, 15g fat.

The noodles and brown sugar supply most of the carbohydrate, while the oil and sesame seeds contribute fat. Beef provides much of the protein, with additional fat and sodium coming from the sauces. Pair a serving with extra non-starchy vegetables if you want a more vegetable-heavy plate.

Choose the beef and broccoli

Thin slices: Cut the sirloin across the grain, if needed, so it cooks quickly and is easier to bite through.

Fresh florets: Keep the broccoli in fairly even pieces so they soften at a similar rate while retaining some crispness.

Get the sauce ready first

Smooth mixture: Whisk the cornstarch into the cold or room-temperature sauce ingredients before adding them to the hot wok. This helps distribute it evenly and limits lumps.

Keep stirring: The sauce thickens quickly once it bubbles, so have the beef, broccoli and noodles ready to go back into the wok.

Cook each component separately

Beef first: Use high heat and give the strips room to brown; move them to a plate as soon as they are browned rather than cooking them through for too long.

Broccoli next: Stir-fry until vivid green and crisp-tender, then take it out of the wok so it does not turn soft while the other ingredients are prepared.

Check noodle texture and timing

Al dente noodles: Follow the packet timing and start checking near the stated 4–5 minutes, since fresh and dried noodles can cook at different speeds.

Quick final toss: The beef and broccoli need just 1 minute with the noodles before the sauce goes in. Stir the sauce through for 1–2 minutes, until glossy and coating everything.

Serve it while hot

Straight from the wok: Serve as soon as the sauce has thickened, while the noodles are hot and the broccoli still has a little bite.

On the side: A simple cucumber salad or lightly dressed greens can add a cool, fresh contrast to the savoury noodles.

Recipe notes & tips

• Slice the beef into thin, even strips so it browns quickly.
• Whisk the cornstarch thoroughly into the sauce before it reaches the wok.
• Drain the noodles well so excess water does not dilute the sauce.
• Keep the wok hot when browning the beef, and avoid overcrowding it.
• Prepare the sauce and other ingredients before heating the wok, as the cooking moves quickly.

Variations

• Add heat: Stir the optional red pepper flakes into the sauce for a spicier finish.
• Use another noodle: Swap in fresh or dried noodles of a similar thickness, following their packet cooking time.
• Add ginger: Include a little freshly grated ginger with the garlic for a warmer aromatic note.
• Change the greens: Replace some of the broccoli with sliced pak choi or green beans, cooking until just tender.
• Finish with citrus: Serve with a squeeze of lime for a bright contrast to the savoury sauce.

Common mistakes to avoid

• Crowding the wok: The beef may steam instead of browning; cook it in batches if the pan is too full.
• Overcooking the beef: Long cooking can make thin strips tough; transfer them out once browned.
• Soft broccoli: Stop stir-frying when it is crisp-tender, then set it aside while you finish the other components.
• Clumpy sauce: Whisk the cornstarch into the sauce ingredients until smooth before pouring it into the pan.
• Waterlogged noodles: Drain them thoroughly before adding them to the wok so the sauce stays concentrated.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat, stirring until steaming hot; add a small splash of water if the noodles have dried out.

Frequently asked questions