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4.8 from 51 votes

Beef Broccoli Noodle Stir Fry

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 505 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian

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

    Cup of Yum
  1. In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
  2. In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.