Chinese Beef and Broccoli Noodles
Tender beef, broccoli and egg noodles tossed in a savory soy and Chinese cooking wine sauce make a quick one-pan meal.
By Cookin' Kitchen
- Total: 20 minutes
- Servings: 4 servings
Recipe
Chinese Beef and Broccoli Noodles
Tender beef, broccoli and egg noodles tossed in a savory soy and Chinese cooking wine sauce make a quick one-pan meal.
Cookin' · https://cookin.club/recipes/chinese-beef-and-broccoli-noodles
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Servings
- 4
Ingredients
For 4 servings
Sauce
Optional garnishes
Equipment
- Bowl
- Large pot
- Wooden spoon
- Large skillet
Instructions
Make the sauce
Step 1: Put the water and cornflour in a bowl and mix. Add the remaining sauce ingredients and mix.
Prepare the beef
Step 2: Put the beef in a bowl, add 1 1/2 tbsp of the sauce and mix.
Prepare the broccoli and noodles
Step 3: Bring a large pot of water to a boil. Add the broccoli and cook for 1 minute. Add the noodles; after 15 seconds, use a wooden spoon to separate them, then drain immediately. Don’t leave the noodles in the water for more than 1 minute.
Stir-fry
Step 4: Heat the oil in a large skillet over high heat.
Step 5: Add the garlic and stir briefly. Add the onion and cook for 1 minute, until tinged with brown.
Step 6: Add the beef and cook until it changes from red to brown.
Step 7: Add the noodles, broccoli and sauce. Toss for 1 1/2–2 minutes, or until the sauce thickens and coats the noodles. Sprinkle with sesame seeds and shallots, if using, and serve.
Notes
Noodle and sauce options
Fresh egg noodles are used in this recipe. For dried yellow noodles, use about 250 g / 8 oz and cook them according to the package directions before or with the broccoli, depending on how long they take to cook. The broccoli needs only 1 1/2–2 minutes at most. For dried white rice noodles, use 200 g / 7 oz.
All-purpose soy sauce can replace both the dark and light soy sauces; the finished noodles will be lighter in color. You can also replace the dark soy sauce with 1 1/2 tbsp light soy sauce. Don’t use only dark soy sauce or sweet soy sauce.
Dry sherry, Japanese cooking sake or mirin can replace the Chinese cooking wine. If using mirin, omit the sugar. If avoiding alcohol, leave out the cooking wine and use chicken or beef broth instead of water in the sauce.
For a chicken variation, use chicken in place of the beef. For a shortcut sauce, use 6 tbsp all-purpose stir-fry sauce, 1/2 cup water and Chinese five spice instead of the listed sauce ingredients. Mix the sauce well first, as the cornflour may settle.
Nutrition per serving
- Calories
- 493 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Beef and broccoli meet savory noodles in this quick stir-fry. Make the sauce first, briefly blanch the broccoli and noodles, then toss everything together in a hot skillet until the sauce coats the noodles.
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