Garlic Beef and Broccoli Noodles
A simple yet delicious recipe that combines savory flavors of beef, fresh broccoli, and chewy noodles, perfect for a quick weeknight dinner.
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.
Notes
Serve hot from the skillet, garnished with sesame seeds or green onions. Pairs well with soy sauce or hot sauce. Store leftovers in an airtight container in the fridge for up to three days.