Garlic Beef and Broccoli Noodles is a simple yet delicious recipe that brings together the savory flavors of beef, fresh broccoli, and chewy noodles. This dish is perfect for a quick weeknight dinner or a cozy meal at home. With its rich sauce and tender beef, it’s sure to satisfy everyone’s taste buds.
Why Make This Recipe
This recipe is a great way to enjoy a classic combination of flavors in a fast and easy way. Not only does it offer a balanced meal with protein, vegetables, and carbohydrates, but it also allows you to whip up a restaurant-quality dish right in your own kitchen. Plus, it’s a wonderful way to use up leftover vegetables or meat you might have on hand.
How to Make Garlic Beef and Broccoli Noodles
Ingredients:
- 8 ounces wide rice noodles
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 8 ounces sliced flank steak (sliced against the grain)
- 3 teaspoons minced garlic (about 3 cloves)
- 8 ounces sliced mushrooms
- ¼ cup packed brown sugar
- ½ cup reduced-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
Directions:
Bring a large pot of water to a boil. Cook the 8 ounces of wide rice noodles according to the package directions. In the last 5 minutes of cooking, add 3 cups of broccoli florets and let them cook until tender. Drain the noodles and broccoli.
While the pasta is cooking, heat 1 tablespoon of olive oil in a medium-sized skillet. Cook the 8 ounces of sliced flank steak until it is no longer pink.
Add the 3 teaspoons of minced garlic and the 8 ounces of sliced mushrooms to the skillet. Cook for one more minute.
In a small bowl, whisk together ¼ cup of packed brown sugar, ½ cup of reduced-sodium soy sauce, 2 tablespoons of hoisin sauce, 2 teaspoons of sesame oil, ¼ teaspoon of ground ginger, ¼ teaspoon of crushed red pepper flakes, ¼ teaspoon of pepper, and 1 tablespoon of cornstarch.
Add the drained noodles to the skillet, pour the sauce on top, mix and toss until everything is incorporated. Cook for another 2-3 minutes until the dish is heated through.
How to Serve Garlic Beef and Broccoli Noodles
Serve this dish hot right from the skillet. You can plate it with extra broccoli on the side or garnish it with sesame seeds or green onions for added flavor. It pairs well with additional soy sauce or hot sauce based on personal preference.
How to Store Garlic Beef and Broccoli Noodles
If you have leftovers, store them in an airtight container in the fridge. They can last for up to three days. To reheat, simply microwave in short intervals until warmed through, adding a splash of water or soy sauce to keep the noodles from drying out.
Tips to Make Garlic Beef and Broccoli Noodles
- Make sure to slice the flank steak against the grain. This will keep the meat tender.
- Feel free to substitute the wide rice noodles with any noodles you prefer, such as spaghetti or udon.
- Add a squeeze of lime or lemon juice at the end for a fresh twist.
Variation
You can customize this dish by adding other vegetables like bell peppers, snap peas, or carrots. For a spicier version, add more crushed red pepper flakes or include sliced chili peppers.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute the flank steak with chicken, pork, or even tofu for a vegetarian option.
2. What if I don’t have hoisin sauce?
If you don’t have hoisin sauce, you can replace it with a mix of soy sauce and a bit of honey or brown sugar.
3. Can I freeze the leftovers?
While it’s best eaten fresh, you can freeze the dish if needed. Just make sure to store it in an airtight container. When reheating, you may need to add a little water to help loosen the noodles.
Garlic Beef and Broccoli Noodles
Ingredients
Noodles and Vegetables
- 8 ounces wide rice noodles Can be substituted with spaghetti or udon.
- 3 cups broccoli florets Fresh or frozen.
Beef and Seasoning
- 8 ounces sliced flank steak Slice against the grain for tenderness.
- 3 teaspoons minced garlic About 3 cloves.
- 8 ounces sliced mushrooms
Sauce
- ¼ cup packed brown sugar
- ½ cup reduced-sodium soy sauce
- 2 tablespoons hoisin sauce Can substitute with a mix of soy sauce and honey.
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes Adjust for spice preference.
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
Oil
- 1 tablespoon olive oil
Instructions
Cooking Noodles and Broccoli
- Bring a large pot of water to a boil. Cook the wide rice noodles according to the package directions.
- In the last 5 minutes of cooking, add the broccoli florets and let them cook until tender.
- Drain the noodles and broccoli.
Cooking Beef and Sauce
- While the pasta is cooking, heat olive oil in a medium-sized skillet. Cook the sliced flank steak until it is no longer pink.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for one more minute.
- In a small bowl, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger, crushed red pepper flakes, and pepper. Mix in the cornstarch.
Combining and Finishing
- Add the drained noodles to the skillet, pour the sauce on top, and mix and toss until everything is incorporated.
- Cook for another 2-3 minutes until the dish is heated through.
