Chinese Crispy Beef & Broccoli Noodles
A delightful dish of crispy flank steak, fresh broccoli, and tender egg noodles tossed in a savory sauce, perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Non-Vegetarian
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
- Slice the flank steak thinly against the grain and season with salt and pepper.
- Toss the steak in cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat until shimmering.
- Fry the beef in batches until crispy and golden brown, about 2 minutes per side. Remove and drain on paper towels.
- Bring a pot of water to a boil and cook the egg noodles according to package instructions. Drain and toss with sesame oil.
- Heat the remaining vegetable oil in the wok and stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the broccoli florets and stir-fry for 2-3 minutes until bright green and tender-crisp.
- Stir in the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock, bringing to a simmer.
- Return the crispy beef to the wok along with the cooked noodles, tossing to combine and heat through.
- Adjust seasoning if needed and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg