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.
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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.
Jump to:
- Here’s what you need to make beef broccoli noodles
- How to make Beef and Broccoli Noodles
- Substitutions
- Equipment
- 9 Kitchen Essentials
- How to store and reheat beef and broccoli noodles
- Top tips for success
- Beef Brocolli Noodles - FAQ
- Related
- How to serve Beef Noodles & Broccoli Recipe
- Don't miss out!
- Beef Broccoli Noodles
- Food safety
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
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
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.
Top tips for success
- Don’t overcook the udon noodles: Frozen udon cooks fast. Keep an eye on them to stay al dente and chewy. Overcooking makes them too soft, affecting texture in the sauce.
- Cut broccoli evenly: Ensure bite-sized, even florets for easy cooking and a nice crunch.
- Brown the ground beef: Use a nonstick pan with olive oil to crisp up the beef for extra flavor. It adds 5 minutes but makes the easy recipe better.
Beef Brocolli Noodles - FAQ
Yes! Fresh udon noodles work perfectly. Just reduce the cooking time slightly as they cook faster than frozen ones.
Absolutely. Ground chicken, turkey, or even tofu make great substitutes for a different flavor and texture.
You can swap the udon noodles for gluten-free rice noodles and use tamari or coconut aminos instead of soy sauce for a gluten-free version.
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!
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 is that it is ready in less than 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: serves 4 people 1x
- Category: mains
- Method: wok
- Cuisine: asian
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 garlic
Beef 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 tbsp sesame oil
2 teaspoon cornstarch
Instructions
- 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.
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.
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
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