Description
This Chinese Beef and Broccoli Noodles recipe is a quick and flavorful stir-fry dish featuring tender slices of beef, crisp broccoli, and soft egg noodles in a savory soy-based sauce.
Ingredients
Scale
- 350 – 400 g beef rump or fillet, thinly sliced
- 1 large head broccoli, broken into small florets
- 1/2 onion, finely sliced
- 2 garlic cloves, finely chopped
- 400 – 450g egg noodles
- 1/2 cup water
- 1 tbsp cornflour
- 2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine
- 1 tsp white sugar
- 1/8 tsp Chinese five spice powder
- 1/2 tsp sesame oil
- 1/4 tsp pepper
- 1 1/2 tbsp peanut or vegetable oil
- Sesame seeds
- Chopped shallots or green onions
Instructions
- In a bowl, combine water and cornflour, then stir in dark soy sauce, light soy sauce, Chinese cooking wine, white sugar, Chinese five spice powder, sesame oil, and pepper to create the stir-fry sauce.
- Marinate the beef in 1 1/2 tbsp of the prepared sauce.
- Boil water in a large pot, add broccoli for 1 minute, then add egg noodles, stirring to separate. Drain both together.
- Heat oil in a large skillet, stir-fry garlic and onion until fragrant, then add marinated beef and cook until browned.
- Add drained broccoli and noodles to the skillet, pour in remaining sauce, and stir to coat. Cook until sauce thickens.
- Remove from heat, sprinkle with sesame seeds and chopped shallots, and serve hot.
Notes
- Use quick-cooking cuts of beef for best results.
- Adjust sauce ingredients to taste.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 493
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg