Beef Broccoli Noodle Bowls
User Reviews
3.7
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Total Time
30 mins
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Servings
4 servings
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Calories
682 kcal
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Course
Main Course
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Cuisine
Asian
Beef Broccoli Noodle Bowls
Description
This recipe features thinly sliced sirloin steak, quickly browned over high heat, paired with bright green broccoli florets and chopped stems stir-fried until crisp-tender. Udon noodles provide a soft, chewy base. The sauce blends beef broth, sherry, tamari soy sauce, brown sugar, minced garlic, ginger, and optionally sriracha for heat, thickened with cornstarch.
The dish is cooked in stages, first browning the beef in batches to develop color and flavor, then stir-frying broccoli, followed by combining all ingredients with the sauce and noodles. The cornstarch thickens the sauce to coat the ingredients evenly. Water chestnuts add a crunchy texture contrast.
Beef Broccoli Noodle Bowls serve well as a complete meal highlighting a balance of protein, vegetables, and noodles. The sauce provides sweet, savory, and slightly spicy notes. Using fresh ginger and garlic boosts the aromatic profile of the dish.
Ingredients
- 1 lb sirloin steak top
- 1 lb broccoli
- 2 green onions bunches, about 10
- 8 ounce water chestnuts either whole or sliced (I like to slice them myself, canned
- 2 Tbsp vegetable oil possibly a little more
sauce
- 3 Tbsp cornstarch
- 1 1/2 cups beef broth
- 1/2 cup sherry
- 6 Tbsp tamari soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp sriracha optional, or chili sauce
- 3 cloves garlic minced
- 2 Tbsp ginger fresh, minced
noodles
- 9.5 oz udon noodles or ramen noodles
Instructions
- Put the steak in the freezer for an hour so it will be easier to slice very thinly.
- Whisk together the sauce ingredients in a small bowl and set aside.
- Trim the ends of the stems from the broccoli. Cut it into bite sized pieces. I chop the stems, too. Trim and slice the green onions into 1 inch pieces, white and green parts.
- Slice the cold steak into 1/8 inch slices, cutting against the grain.
- Heat a tablespoon of the oil in a wok or large saute pan over high heat. When the oil is very hot, brown the beef, working in batches. I let the first side cook, undisturbed, for about a minute, then flip and cook just until there is no more pink. That way you'll get some nice color for extra flavor. Note: don't do all the meat at once, or it won't brown. Add more oil as needed. Remove the beef to a plate.
- In the same pan heat the remaining oil and stir fry the broccoli for about 5 minutes until it is bright green and crisp tender. I will sometimes add a splash of water and cover the wok for a minute or so to get the broccoli a little more tender. Stir in the green onions and remove all to a plate.
- Whisk the sauce well, and add to the same pan. Bring to a boil, stirring constantly, until it darkens and turns glossy and thick.
- Add the meat and veggies back into the sauce and combine well. Heat everything through.
- Cook the noodles according to the package instructions. Divide the noodles between 4 bowls. Top with the stir fry, and garnish with sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 77g | 26% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 67mg | 22% |
| Sodium | 3329mg | 139% |
| Potassium | 1182mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 108mg | 120% |
| Calcium | 147mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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