Beef broccoli noodles
Thin beef strips and broccoli tossed with noodles in a soy-ginger sauce.
Serving illustration.
Thin beef strips and broccoli tossed with noodles in a soy-ginger sauce. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Slice the beef across the grain into thin, similar strips. Crowding a skillet traps liquid, so cook in batches when doubling the recipe.
Cornstarch settles while the other ingredients cook. Stir the sauce immediately before it enters the pan so it thickens evenly rather than forming lumps.
Before you start
Use a clean board for broccoli before cutting the beef. If your noodles include a seasoning packet, leave it out; the measured sauce supplies the seasoning.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Cook the beef to at least 145°F (63°C) and allow a three-minute rest before serving. Use a food thermometer; thin pieces cook quickly.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Beef broccoli noodles
Prep and cooking times are estimates.
Ingredients
How to make it
- Mix and prepareWhisk soy sauce, ginger, garlic, cornstarch, water and honey in a small bowl. Cook noodles by their package instructions and drain.
- Cook the broccoliSteam or boil broccoli until just tender, about 3–4 minutes, then drain well. Set it aside while you cook the beef.
- Sear the beefHeat oil in a large skillet over medium-high heat. Add beef in one layer, working in batches. Cook and turn until it reaches at least 145°F (63°C); allow a three-minute rest before serving.
- Thicken the sauceReduce the pan heat to medium. Stir the sauce again to lift settled cornstarch, then pour it into the skillet. Let it bubble, stirring, until glossy and lightly thickened.
- TossAdd cooked noodles and broccoli, then the beef. Toss until evenly coated and hot; add a little water if the sauce is too thick. Check that the beef has had its required rest before serving.
Make it work for you
Slice the beef across the grain into thin, similar strips. Crowding a skillet traps liquid, so cook in batches when doubling the recipe. Cornstarch settles while the other ingredients cook. Stir the sauce immediately before it enters the pan so it thickens evenly rather than forming lumps.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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