Beef Broccoli Noodles

This Beef and Broccoli Noodles will blow your mind. The beef and broccoli sauce is easy and delicious. The udon noodles are chewy in the best way possible. The best part about these beef broccoli noodles is that it is ready in less than 30 minutes.

This beef broccoli noodles are perfect for busy weeknights, this beef udon noodles is one of those easy meals you'll want to make again and again.

If you love this, then you need to check out Chicken and Broccoli Stir Fry, Prawns Stir Fry, and my other Beef Udon Noodles recipe. 

Here's what you need to make beef broccoli noodles

• ground beef 
• broccoli florets
•  frozen udon 
• green onions (white part and green parts separated)
• minced garlic

Beef And Brocolli Sauce Ingredients

• water
• rice vinegar 
• dark soy sauce 
• low sodium soy sauce
• vegetarian oyster sauce 
• sesame oil
• cornstarch 

See recipe card for quantities.

How to make Beef and Broccoli Noodles

• Microwave the udon noodles: In a large microwavable bowl, add the frozen udon noodles and add 1 cup of water. Microwave for 3 minutes or until the noodles are defrosted. Once defrosted, drain and set aside.
  
• Prepare the sauce: In a small bowl, whisk together the water, rice vinegar, dark soy sauce, low sodium soy sauce, vegetarian oyster sauce, sesame oil and cornstarch until smooth. Set aside.
  
• Cook the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary. Make sure the ground is crispy. 
  
• Sauté the aromatics: Add the minced garlic and the white parts of the green onions to the skillet with the beef. Stir-fry for 1-2 minutes until fragrant.
  
• Cook the broccoli: Toss in the broccoli florets and stir-fry for another 3-4 minutes until they turn vibrant green but are still crisp-tender.
  
• Combine everything: Lower the heat to medium, pour in the prepared sauce, and bring it to a simmer. Allow the sauce to thicken for 1-2 minutes, then add the cooked udon noodles, tossing everything together to coat the noodles evenly.
  
• Finish and serve: Remove from heat, garnish with the green parts of the green onions, and chili crisp for heat. 

Enjoy your beef and broccoli noodles!

Substitutions

Protein and vegetables:

• Ground beef: Substitute with ground turkey, ground chicken, or ground pork. For a vegetarian option, use crumbled tofu. You can use flank steak as well for a more traditional option.
• Broccoli florets: Swap with cauliflower, green beans, or snap peas-all of which pair well with the sauce.
• Frozen udon: Replace with fresh udon, ramen noodles, or spaghetti. Even rice noodles work for a gluten-free alternative. I love using Momofuku noodles for this dish.

Sauce and Seasonings:

• Water: Use chicken broth or vegetable broth for extra flavor, but plain water works fine.
• Dark soy sauce: Use regular soy sauce with a small pinch of brown sugar to replicate the slightly sweeter flavor of dark soy sauce. Kecap manis is really good in this recipe.
• Low sodium soy sauce: You can use regular soy sauce, but reduce the overall amount to control saltiness.
• Vegetarian oyster sauce: Replace with hoisin sauce or a mix of regular soy sauce and brown sugar.

Equipment

• Wok
• Knife
• Cutting board
• Measuring spoons

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How to store and reheat beef and broccoli noodles

• Store leftovers in an airtight container in the fridge for up to 3 days. 
  
• To reheat, add a splash of water or broth to loosen the noodles and prevent drying out. 
  
• Microwave for 1-2 minutes, stirring halfway, or reheat in a skillet over medium heat until warmed through.

Beef Brocolli Noodles - FAQ

Related

Looking for other recipes like this? Try these:

How to serve Beef Noodles & Broccoli Recipe

As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, salad, or roasted vegetables. Here are some ideas for Beef Broccoli Noodles:

• Serve with rice and a side of Garlic Braised Kale. 
• Pair with Garlic Fried Rice.
• Also, serve this with Asian Coleslaw as a refreshing side salad.

Don't miss out!

Carmen Spillette

Beef Broccoli Noodles

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This Beef and Broccoli Noodles will blow your mind. The beef and broccoli sauce is easy and delicious. The udon noodles are chewy in the best way possible. The best part is that it is ready in less than 30 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course: Wok

Cuisine: Wok

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef
• 2 cups of broccoli florets cut into bite-size pieces
• 2-3 packages of frozen udon
• 3 stalks of green onions white part and green parts seperated
• 2 tablespoon of minced garlicBeef and Broccoli Sauce Ingredients
• ½ cup of water
• 2 tablespoon rice vinegar
• 1 tablespoon dark soy sauce
• 1 tablespoon honey
• 1 tablespoon low sodium soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon sesame oil 2 teaspoon cornstarch

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Equipment

• cutting board
• Glass Bowl with Lid
• knife
• measuring spoons
• Wok

Method

 

1. Microwave the udon noodles: In a large microwavable bowl, add the frozen udon noodles and add 1 cup of water. Microwave for 3 minutes or until the noodles are defrosted. Once defrosted, drain and set aside.
2.  
3. Prepare the sauce: In a small bowl, whisk together the water, rice vinegar, dark soy sauce, low sodium soy sauce, vegetarian oyster sauce, sesame oil and cornstarch until smooth. Set aside.
4.  
5. Cook the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary. Make sure the ground is crispy. 
6.  
7. Sauté the aromatics: Add the minced garlic and the white parts of the green onions to the skillet with the beef. Stir-fry for 1-2 minutes until fragrant.
8.  
9. Cook the broccoli: Toss in the broccoli florets and stir-fry for another 3-4 minutes until they turn vibrant green but are still crisp-tender.
10. Combine everything: Lower the heat to medium, pour in the prepared sauce, and bring it to a simmer. Allow the sauce to thicken for 1-2 minutes, then add the cooked udon noodles, tossing everything together to coat the noodles evenly.
11.  
12. Finish and serve: Remove from heat, garnish with the green parts of the green onions, and chili crisp for heat. 

Notes

• Don't overcook the udon noodles: Frozen udon cooks quickly, so keep an eye on them to ensure they stay chewy and springy. Overcooking will make them too soft, and they'll lose their texture when mixed with the sauce. 
  
  
• Cut broccoli evenly: Make sure your broccoli florets are cut into similar bite-sized pieces so they cook evenly and maintain a nice crunch. You want them tender but still slightly crisp to add texture to the dish.  
• Brown the ground beef: color means flavor so make sure to crisp up the ground beef. It will take an extra 5 minutes but it is so worth it. 

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Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.