Beef Broccoli Noodle Stir Fry
User Reviews
4.8
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
-
Calories
505 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Beef Broccoli Noodle Stir Fry
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This Beef Broccoli Noodle Stir Fry is easy to make, tasty and everyone's favorite! Ready in only 30 minutes, this flavorful dish packs a punch!
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Ingredients
For Oyster Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Chili garlic sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water
For Beef
- 1 pound flank steak thinly sliced
- 4 cloves garlic minced
- 1 tablespoon cornstarch
- 1 egg yolk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Stir Fry
- 2 tablespoons peanut oil
- 1 onion sliced
- 3.5 ounces Shiitake mushrooms sliced
- 1 red bell pepper sliced into thin strips
- 10 ounces broccoli florets cut into small bite-size pieces, about 4 cups
- ⅓ cup water
- 20 ounces udon noodles cooked *
Instructions
- In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
- In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
- In a large skillet or wok heat 1 tbsp of the peanut oil. Add about half of the beef and stir-fry it for about 3 minutes or until it starts to brown. You will need to do this in a couple batches as you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add some more. Transfer the beef to a plate and set aside.
- In the same skillet, heat the remaining tbsp of peanut oil. Add the onion and shiitake mushrooms to the skillet and cook for about 5 minutes until the onion softens and the mushrooms start to brown.
- Add the pepper, broccoli and ⅓ cup of water to the skillet and cook for another 8 minutes or so until the broccoli is tender-crisp.
- Add the noodles, beef and oyster sauce to the skillet and toss well. Cook for another minute until the sauce thickens a bit, then serve.
Notes
- * I usually buy my udon noodles cooked, all that's required is to soak them in hot water for a couple minutes until they loosen up. They usually come in 7 oz pkgs or 20 oz larger packages. In this recipe I used 3 packages of 7 oz. If you can't find them, any thick asian style noodle will work.
- Oyster sauce is a very dark sauce made from sugar, salt and thickened with cornstarch, then flavored with oyster essence. You should be able to find it in the international aisle at your grocery store. Hoisin would make a good substitute.
- Any cut of steak will work for this recipe as long as it's cut thin. A good trick to getting thin slices is to place the steak in the freezer for 10-15 minutes before cutting.
- These noodles will keep for 3 - 4 days in the fridge if stored in an airtight container. I wouldn't recommend freezing this dish as the noodles don't thaw well after time in the freezer.
Nutrition Information
Show Details
Serving
1serving
Calories
505kcal
(25%)
Carbohydrates
54g
(18%)
Protein
37g
(74%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
116mg
(39%)
Sodium
1536mg
(64%)
Potassium
801mg
(23%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1440IU
(29%)
Vitamin C
104.2mg
(116%)
Calcium
78mg
(8%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 505kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 1536mg | 64% |
| Potassium | 801mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 104.2mg | 116% |
| Calcium | 78mg | 8% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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