Garlic Beef and Broccoli Noodles

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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!

Garlic beef and broccoli noodles and a gray bowl.

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.
Garlic beef being cooked in a skillet.
  • When the Beef reaches its pink color, add the garlic, and mushrooms and cook for a minute more.
Broccoli mushrooms and garlic are being stir fried together.
  • 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.
Thick egg noodles are being placed in the skillet with garlic beef and broccoli.
  • 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.

Up close photo of Garlic beef and broccoli noodles

Best Way to cook a Flank Steak

After seasoning with your favorite rub or marinde. Start by making slits along the top, about ¼ 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 in a black skillet.

Garlic Beef and Broccoli Noodles

4.60 from 22 votes
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! 
Prep Time 5 minutes
Cook Time 20 minutes

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
 

  • 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.
  • 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.
  • In a small bowl 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.

Video


Nutrition

Serves:

Calories762kcal (38%)Carbohydrates47g (16%)Protein71g (142%)Fat35g (54%)Saturated Fat8g (40%)Cholesterol136mg (45%)Sodium4474mg (186%)Potassium2623mg (75%)Fiber10g (40%)Sugar11g (12%)Vitamin A1700IU (34%)Vitamin C251mg (304%)Calcium214mg (21%)Iron9.2mg (51%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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  1. 4 stars
    This was very good. We felt it was a bit too sweet so I will personally leave the brown sugar out next time (hoisin is already sweet enough). I had ground beef to use up so that’s what I put in as well as adding onions. Great recipe for a fast meal!!

  2. This is a fantastic recipe! I thought I was eating in a fancy restaurant….it was that good! I used whole wheat egg noodles with great results.

  3. Can this be made with an instant pot? Or at least the beef and sauce part, with the noodles added last on Saute mode?

  4. 4 stars
    Boiled the broccoli separately for just about a minute; chopped up the mushrooms and fried them off for a while separately from the meat. Very pleased with the final product – nicely balanced flavor with just a bit of heat.

  5. My husband said I outdid myself with this one. Said he could eat the whole thing himself. Thank you for this great recipe.

  6. 5 stars
    Followed the recipe except for mushrooms because I didn’t have any. I did use ramen noodles as that is what I had on hand. It was delish. Will make again

  7. 5 stars
    We have made this many times.

    We make the sauce first and put it on a pan on low heat and reduce so the sauce is thicker and cooled down by the time its ready to toss. Double up or triple the meat. Chop mushrooms to allow it to cook down better with steak.

  8. 5 stars
    Fantastic. Everyone loved it. Leftovers, if there are any are a great lunch the next day. I’ve made it 3 times. Tonight will be #4

  9. This recipe sounds delicious.. Unfortunately, I don’t have sesame oil or hoisen sauce can I substitute or cook without it??
    Thank you, vivien

  10. 5 stars
    Tried this yesterday, my very first homemade chinese-style recipe. Turned out great! Really love it! Added to my rotation list.
    Just one thing, I used canned mushrooms because there’s no way fresh ones will cook in just one minute. Was that what you used too?

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