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Chinese Crispy Beef & Broccoli Noodles

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4 from 151 reviews

A delightful combination of crispy beef, tender broccoli, and savory noodles tossed in a sweet and savory sauce.

Ingredients

Scale
  • 250 g egg noodles
  • 200 g flank steak
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp vegetable oil
  • 200 g broccoli florets
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 100 ml beef stock
  • 1 tbsp sesame oil

Instructions

  1. Prepare the Beef: Slice the flank steak thinly against the grain. Season with salt and pepper to enhance the natural flavors.
  2. Coat the Steak: Toss the sliced steak in cornstarch until evenly coated for ultimate crispiness when fried.
  3. Heat the Oil: Heat 2 tablespoons of vegetable oil in a wok over medium-high heat until shimmering.
  4. Fry the Beef: Fry the beef in batches for about 2 minutes per side or until crispy and golden brown. Remove and drain on paper towels.
  5. Cook the Noodles: Bring a pot of water to a boil and cook the egg noodles according to package instructions. Drain and toss with sesame oil.
  6. Stir-Fry Aromatics: In the same wok, heat the remaining vegetable oil. Stir-fry the minced garlic and ginger for about 30 seconds until fragrant.
  7. Add the Broccoli: Introduce broccoli florets into the wok and stir-fry for 2-3 minutes until bright green and tender-crisp.
  8. Create the Sauce: Pour in soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock. Bring to a simmer.
  9. Combine Everything: Return the crispy beef to the wok with the cooked noodles. Toss to coat all ingredients in the sauce.
  10. Adjust and Serve: Taste and adjust seasoning if necessary. Serve immediately.

Notes

Pairs well with fresh cucumber salad or steamed dumplings. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/crispy-beef-broccoli-noodles/

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