Garlic Beef and Broccoli Noodles

Garlic Beef and Broccoli Noodles is made with tender melt in your mouth beef in the most amazing garlic sauce.  Add some mushrooms, broccoli and noodles for an amazing meal in one! 

We love anything beef and broccoli at our house.  This Beef and Broccoli Lo Mein,  Slow Cooker Beef and Broccoli, and Skillet Mongolian Beef are all amazing meals to make!

Beef and Broccoli Noodles

We are seriously obsessed with beef and broccoli at our house.  We love asian inspired dishes and this one is a family favorite.  You will not believe the amazing garlic sauce that is on the noodles in this dish.  Seriously we could not get enough of it!  This was a meal in one with tender, melt in your mouth beef, mushrooms, broccoli, and the wide egg noodles.  I love that it only requires one pot which makes clean up a cinch!  Our family will be making this one again and again!

How to make Garlic Broccoli and Beef Noodles:

  • In a with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
  • While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink.

 

  • When the Beef reaches its pink color, add the garlic, and mushrooms and cook for a minute more.

  • In a whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.
    Add the noodles to the skillet and pour the sauce on top and toss until incorporated.

  • In a whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.
    Add the noodles to the skillet and pour the sauce on top and toss until incorporated.

 

What Beef is used for Beef and Broccoli?

I personally like to use Flank steak for my Broccoli and Beef, mainly because its already tender and so easy to cook and it takes little time. but the key to making any broccoli and beef is just thinly slicing the Steak of your choice and against the grain and you should be able to make a great meal.

Best Way to cook a Flank Steak

After seasoning with your favorite rub or marinde. Start by making slits along the top, about 1/4 deep and an inch apart. This breaks up the muscle and makes it tender. The trick to cooking the steak is cooking it fast at a high heat. Flank steak gets chewier the longer its cooked. So, cooking it to a rare or medium rare is best. cook for about 3-4 minutes on the first side and finish with 2 minutes on the second side.

Looking for more flank steak recipes?  Look no further!

 

 

 

Garlic Beef and Broccoli Noodles

4.43 from 7 votes
Prep Time 5 minutes
Cook Time 20 minutes

Garlic Beef and Broccoli Noodles is made with tender melt in your mouth beef in the most amazing garlic sauce.  Add some mushrooms, broccoli and noodles for an amazing meal in one! 

Ingredients

  • 8 ounces wide rice noodles
  • 3 cups broccoli florets
  • 1 Tablespoon olive oil
  • 8 ounce flank steak sliced against the grain
  • 3 garlic cloves minced
  • 8 ounce mushrooms sliced
  • ¼ cup packed brown sugar
  • 1/2 cup reduced-sodium soy sauce
  • 2 Tablespoons hoisen sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch

Instructions

  1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.

  2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and mushrooms and cook for a minute more.
  3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.

  4. Add the noodles to the skillet and pour the sauce on top and toss until incorporated.
Nutrition Facts
Garlic Beef and Broccoli Noodles
Amount Per Serving
Calories 762 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g40%
Cholesterol 136mg45%
Sodium 4474mg186%
Potassium 2623mg75%
Carbohydrates 47g16%
Fiber 10g40%
Sugar 11g12%
Protein 71g142%
Vitamin A 1700IU34%
Vitamin C 251mg304%
Calcium 214mg21%
Iron 9.2mg51%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

Leave a reply
    1. When cooking the steak I like to cook until it is no longer pink. I cook it on medium-high heat for about 8-10 minutes depending on how thick my steak is. I would make sure that it is cooked through at the temperature you prefer. XOXO

      1. Hi Alyssa
        Just wanted to let you know I made this dish for my husband and myself tonight, my first recipe of your ;-), and we thoroughly enjoyed it. It was very good. The supermarket I found myself in didn’t carry rice noodles so I just went with some pappardelle pasta which worked just fine. Look forward to trying some of your other recipes. Thanks!

  1. 3 stars
    Although the taste of the final product was well-balanced, well-seasoned, and overall very flavorful, the recipe did not turn out nearly the same as I expected it to texturally speaking. The broccoli was too soft after boiling for only a few minutes with the noodles, and when added to the pan they disintegrated over medium-high heat within a matter of less than a minute. A high heat cooking oil might be a better choice here, such as sesame oil or any other neutral flavored high heat oils. Additionally, the recipe calls for wide rice noodles and from the looks of the picture, wide lo mein noodles are what was actually used. I give this recipe three stars because of great flavor (make sure to use the best beef loin flank you can find) but the recipe definitely needs some major tweaking for anyone making this dish to end up with anything that closely resembles the picture. P.S. make sure to do this recipe in a wok or a large skillet/frying pan with high sides!!

  2. I was surprised to find that this was quite sweet. Rather than the salty taste of “beef-and-broccoli”, the hoisin and sugar were a bit too much for me. Definitely an Asian-fusion type of dish that leans towards the non-Asian half of flavor!

  3. I just made this dish for the first time and it turned out delicious and super easy. Thank you for sharing your recipe.

  4. 5 stars
    I cook often and well, but this is the first time my husband has told me the recipe is perfect after the first bite! I am vegetarian so I did have to tweak the recipe by substituting Gardein Beefless Tips for the meat and vegan hoisin sauce, and used egg noodles but otherwise kept to the ingredients list. If switching to this version, saute the mushrooms first and add in the beefless tips and garlic in the last 2 minutes. The tips will cook as you stir everything together. Thank you for a great recipe!

  5. 3 stars
    Had to toss the entire pan. Not sure where I went wrong but the corn starch flavor was super strong. Wanted to bring to work, but will have to try again.

  6. 5 stars
    Delicious! I made a half-recipe, used a little less brown sugar, fresh ginger instead of dried, and blanched my broccoli for two’ish minutes apart from the noodles (I used rice noodles). I also used round steak instead of the more expensive flank. This recipe will go on the short list – we loved it!

  7. 5 stars
    This was awesome the first time I made the recipe (exactly as noted in the original recipe.)

    Since then, I’ve made a few adaptions – a bit less sugar, and a couple of times we didn’t have broccoli on hand, so I used bok choy and on another occasion, arugula. (Stir-fried the bok choy & arugula in lieu of boiling with the noodles.) Once we were out of red pepper flakes (how could THAT happen!) but we did have a hot pepper sesame oil on hand that gave it a similar kick. We’ve also made it with egg noodles as well as rice noodles, and either taste good. Flank steak not available? Any meat you’d use for a stir-fry works, too.

    It’s very easy to make, and it’s very tasty! I’m not fond of people who change the recipe and then complain about the results, but I’ve found this recipe is very adaptable and still comes out yummy!

  8. 5 stars
    This was really good! We doubled the sauce part only because I made too many noodles (wide egg noodles) and worked great! Even my 2 year old liked it!! Will be a meal in the weekly mixer!! thanks so much!!

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