Beef Stir Fry With Asian Noodles

Chinese Beef and Broccoli Noodles is your favourite Beefiness and Broccoli stir fry with the improver of noodles! Enough of savoury sauce, tender beefiness and broccoli, slippery noodles – everybody loves this!

I beloved stir fried noodle recipes because they're a complete repast – no need to make a separate side of rice. My favourites in heavy rotation include Chicken Rice Noodles, Chicken Vegetable Ramen Noodles, Pad See Ew and Chow Mein!

Chinese Beef and Broccoli Noodles

This is the stir fried noodles version of everybody's favourite Chinese Beefiness and Broccoli. It'due south a house takeout favourite, especially in us.

I've been to China and Hong Kong several times and I tin honestly say I do not recall ever seeing information technology on a menu, and I remember reading somewhere that broccoli is actually quite expensive in China. Thus, I await that this is a Chinese-American dish. 🙂

But that'due south ok! It doesn't detract from the deliciousness!

But just because it'south a westernised one, it does not hateful we lower our standards!! Great stir fried noodles come up down to the sauce, and I truly think this is as good as what you get from (good!) Chinese restaurants – simply less greasy. 🙂

Ever proceed with caution if yous see a stir fry sauce recipe made with little more than soy sauce + sugar. A skilful stir fry sauce needs something to add depth of flavor. Chinese cooking wine (or dry sherry or Mirin), Oyster Sauce, Hoisin Sauce or a myriad of other lesser known but highly flavourful Asian condiments. Merely a trivial tip for Asian Food Lovers! – Nagi 20

UPDATE: I added directions for how to make this using Charlie, my All Purpose Stir Fry Sauce that you may have lurking in your refrigerator (considering he lasts for weeks and weeks and weeks…)

Selection: Tenderising beef for stir chips

Ever notice how the meat in Chinese dishes is and so incredibly tender, and how your stir fries at home are just never the same? The underground is tenderising the meat – a method chosen velveting.

That'southward right. Your cheerful local Chinese eatery is using economical stewing beefiness to brand stir fries with ultra tender strips of beefiness by tenderising it!

Observe out how to use this simple, highly effective method: How to Tenderise Beef (the Chinese way).

This is optional only, when wanting to make stir fries with economical beef or yous just want extra tender beef, Chinese restaurant style!

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Servings four

Everybody'due south favourite Chinese Beef and Broccoli - with noodles! I make this in a big skillet because it serves 4 so there's too much for a wok. If yous scale it down to serve ii (utilise scaler past hovering over Servings), yous tin brand this in a wok. Encounter notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.

▢ 350 - 400 g / 12 - fourteen oz beef rump or fillet , thinly sliced (or other quick cooking cut of beefiness)
▢ i 1/2 tbsp peanut or vegetable oil
▢ 2 garlic cloves , finely chopped
▢ ane/2 onion , finely sliced
▢ one large caput broccoli , broken into small florets
▢ 400 - 450g / 14 - 15 oz egg noodles (hokkien, lo mein, singapore - from the fridge) (Annotation 1)

Sauce:

▢ ane/two cup / 125 ml water
▢ i tbsp cornflour / cornstarch
▢ 2 tbsp night soy sauce (Notation 2)
▢ ane ane/2 tbsp calorie-free soy sauce (Annotation ii)
▢ 1 i/ii tbsp Chinese cooking wine/Shoasing vino (Notation 3)
▢ 1 tsp white sugar (omit if using Mirin)
▢ one/8 tsp Chinese five spice powder (not critical)
▢ 1/2 tsp sesame oil (not critical)
▢ 1/four tsp pepper (white or black)

Optional Garnishes:

▢ Sesame seeds
▢ Chopped shallots / green onions / scallions

Sauce: Place water and cornflour in a bowl, mix. And then add remaining ingredients and mix.
Beef: Place in a bowl and add 1 i/2 tbsp Sauce. Mix.
Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for i infinitesimal. Add noodles then after xv seconds, utilise a wooden spoon to split the noodles then immediately bleed (don't have the noodles in the h2o for more than ane minute).

Stir Fry:

Oestrus oil in a large skillet over high heat.
Add garlic, speedily stir. Add onion and melt for i infinitesimal until it's tinged with chocolate-brown.
Add beefiness and cook until information technology changes from red to brown.
Add noodles, broccoli and sauce. Toss together for 1 one/2 - two minutes or until Sauce thickens and coats the noodles. Sprinkle with sesame seeds and shallots, if using, and serve!

1. NOODLES: I brand this with fresh noodles, sold in the fridge section. I use egg (yellow noodles). If you lot only have dried, use about 250g / 8 oz (use yellow noodles). Cook them per the packet BEFORE or with the broccoli (depends how long it takes, broccoli only needs one 1/2 - ii minutes max).

This tin also exist made with dried rice noodles (white) - use 200g / 7 oz (it expands more so use less).

2. SOY SAUCE: Not all soy sauces are created equal! Lite soy sauce is saltier than all purpose and dark soy sauce. Dark soy sauce has a more intense flavour and makes the noodles a darker colour.

You can use all purpose soy sauce (i.e. not labelled "Dark" or "Light", like Kikkoman) in place of both of these. The colour of your stir fry will not exist quite as dark but the flavour will exist similar. Y'all can also substitute the dark soy sauce with 1.5 tbsp of light soy sauce. Exercise NOT apply just dark soy sauce - the sauce flavour will be way as well stiff! Likewise please practice not use sweet soy sauce / kecap manis.

3. COOKING Wine: Dry Sherry, Japanese cooking sake and Mirin are great subs. If using Mirin, omit the carbohydrate. If you cannot eat booze, omit this and use Chicken OR BEEF Broth instead of the h2o in the sauce. 🙂

4. Yes this recipe is also terrific with chicken. 🙂

5. This is the stir fried noodles version of Chinese Beef and Broccoli. The sauce flavour is stronger because there's more ingredients for the sauce to coat.

half-dozen. ALL PURPOSE STIR FRY SAUCE: This tin can be made using Charlie, my All Purpose Stir Fry Sauce which can exist kept for weeks and weeks, so make a big batch! Give the jar a good scrape, use utilise a spoon if needed to mix up the cornflour that volition take settled at the bottom of the jar. Then use half dozen tbsp of Charlie + 1/ii cup of water + Chinese Five Spice in place of all the Sauce ingredients.

7. Nutrition per serving, assuming iv servings. For LOW SODIUM, utilise low sodium soy sauce for both the soy sauces and information technology will reduce to 537 mg sodium per serving.

Serving: 328 g Calories: 493 cal (25%)

WATCH HOW TO MAKE IT

Chinese Beef and Broccoli Noodles recipe video!

LIFE OF DOZER

Halfway between 2 of his about common states: Sleeping, and waiting for for any I'm shooting to leap off the table onto the floor.

Salvage Salve

I believe yous tin can make great nutrient with everyday ingredients fifty-fifty if you're brusque on time and cost conscious. You just need to cook clever and go artistic!

Beef Stir Fry With Asian Noodles

Chinese Beef and Broccoli Noodles