Easy Beef & Broccoli Noodle Stir Fry – Fast, Flavorful, Weeknight-Friendly
This is the kind of dinner that saves a busy weeknight. Tender beef, crisp-tender broccoli, and bouncy noodles all tossed in a glossy, garlicky sauce—it tastes like takeout but comes together faster than delivery. Everything cooks in one pan, and the ingredients are simple.
You’ll get savory, slightly sweet, and just a little spicy, with a silky sauce that clings to every strand of noodle. If you’re craving comfort with minimal effort, this stir fry is your move.
Easy Beef & Broccoli Noodle Stir Fry - Fast, Flavorful, Weeknight-Friendly
Ingredients
Method
- Prep like a pro: Thinly slice the beef against the grain.Cut broccoli into small bite-size florets. Mince the garlic, grate the ginger, and slice the green onions. Measure everything—stir fries go fast.
- Mix the sauce: In a bowl, whisk soy sauce, oyster sauce, dark soy (if using), brown sugar, rice vinegar, chili sauce, broth, and cornstarch until smooth.Set aside.
- Cook the noodles: Boil according to package directions until just shy of done. Drain and rinse briefly with cool water to stop cooking. Toss with a little oil to prevent sticking.
- Sear the beef: Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering.Add beef in a single layer. Cook 1–2 minutes per side until browned but still tender. Work in batches if needed.Transfer to a plate.
- Stir-fry the broccoli: Add the remaining oil to the pan. Toss in broccoli and the white parts of the green onions. Stir-fry 2–3 minutes.Splash in 2–3 tablespoons water, cover for 1 minute to steam until crisp-tender. Uncover.
- Add aromatics: Push broccoli to the edges. Add garlic and ginger to the center.Stir 30 seconds until fragrant.
- Sauce it up: Return beef and any juices to the pan. Pour in the sauce and stir constantly. It will thicken and turn glossy in about 1 minute.
- Toss with noodles: Add noodles and the green parts of the onions.Toss until everything is coated and heated through. Drizzle with sesame oil, taste, and adjust seasoning—more soy for salt, more vinegar for brightness, or a bit of sugar if you like it sweeter.
- Finish and serve: Sprinkle with sesame seeds or chili oil if you like. Serve hot.
What Makes This Recipe So Good
- Quick and easy: From start to finish, you’re looking at about 25 minutes. Perfect for weeknights.
- Balanced flavors: Savory soy, a hint of sweetness, and a touch of heat keep every bite interesting.
- Great texture: Tender beef, crisp broccoli, and chewy noodles create a satisfying mix.
- Pantry-friendly: Most of the sauce ingredients are basics you probably already have.
- Flexible: Works with a variety of noodles and proteins, and it’s easy to make gluten-free.
What You’ll Need
- Beef: 1 pound flank steak or sirloin, thinly sliced against the grain
- Broccoli: 4 cups small florets (fresh or thawed from frozen)
- Noodles: 12 ounces lo mein, udon, ramen, or rice noodles
- Green onions: 4, sliced (whites and greens separated)
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon fresh, grated
- Oil: 2 tablespoons neutral high-heat oil (canola, avocado, or peanut)
- Sesame oil: 1 teaspoon, for finishing
For the Sauce:
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (or hoisin for a sweeter twist)
- 1 tablespoon dark soy sauce (optional, for color and depth)
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 1–2 teaspoons chili-garlic sauce or sriracha (to taste)
- 1/2 cup low-sodium beef or chicken broth
- 1 tablespoon cornstarch
Optional Toppings: Toasted sesame seeds, extra chili oil, lime wedges, or chopped cilantro.
Step-by-Step Instructions
- Prep like a pro: Thinly slice the beef against the grain.Cut broccoli into small bite-size florets. Mince the garlic, grate the ginger, and slice the green onions. Measure everything—stir fries go fast.
- Mix the sauce: In a bowl, whisk soy sauce, oyster sauce, dark soy (if using), brown sugar, rice vinegar, chili sauce, broth, and cornstarch until smooth.Set aside.
- Cook the noodles: Boil according to package directions until just shy of done. Drain and rinse briefly with cool water to stop cooking. Toss with a little oil to prevent sticking.
- Sear the beef: Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering.Add beef in a single layer. Cook 1–2 minutes per side until browned but still tender. Work in batches if needed.
Transfer to a plate.
- Stir-fry the broccoli: Add the remaining oil to the pan. Toss in broccoli and the white parts of the green onions. Stir-fry 2–3 minutes.Splash in 2–3 tablespoons water, cover for 1 minute to steam until crisp-tender. Uncover.
- Add aromatics: Push broccoli to the edges. Add garlic and ginger to the center.Stir 30 seconds until fragrant.
- Sauce it up: Return beef and any juices to the pan. Pour in the sauce and stir constantly. It will thicken and turn glossy in about 1 minute.
- Toss with noodles: Add noodles and the green parts of the onions.Toss until everything is coated and heated through. Drizzle with sesame oil, taste, and adjust seasoning—more soy for salt, more vinegar for brightness, or a bit of sugar if you like it sweeter.
- Finish and serve: Sprinkle with sesame seeds or chili oil if you like. Serve hot.
Keeping It Fresh
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.Microwave in short bursts, stirring in between.
- Freezing: Best enjoyed fresh, but you can freeze portions for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid mushy noodles.
- Meal prep tip: Keep noodles and stir fry separate if prepping ahead. Combine just before reheating for the best texture.
Health Benefits
- Protein-rich: Lean beef provides iron, zinc, and B vitamins that support energy and muscle health.
- Veggie power: Broccoli delivers fiber, vitamin C, vitamin K, and antioxidants.
- Balanced macros: Carbs from noodles, protein from beef, and modest fat from cooking oil make a satisfying meal.
- Lower sodium option: Using low-sodium soy and broth keeps salt in check without losing flavor.
- Customizable: Add more vegetables for extra fiber and nutrients—snap peas, carrots, mushrooms, or bell peppers work well.
What Not to Do
- Don’t overcrowd the pan: Overcrowding steams the beef and turns it gray and tough.Cook in batches for a good sear.
- Don’t overcook the noodles: They’ll break and get soggy when tossed with the sauce. Aim for just shy of al dente.
- Don’t skip the cornstarch: It’s key for a silky sauce that clings to the noodles.
- Don’t forget to slice against the grain: This keeps the beef tender.
- Don’t add sesame oil early: It’s a finishing oil; high heat can dull its flavor.
Recipe Variations
- Gluten-free: Use tamari instead of soy sauce, gluten-free oyster sauce, and rice noodles.
- Spicy garlic: Add 1–2 extra cloves of garlic, a teaspoon of crushed red pepper, and finish with chili crisp.
- Extra veggie: Stir-fry bell peppers, mushrooms, or snow peas with the broccoli for more color and crunch.
- Different protein: Swap beef for chicken thighs, shrimp, tofu, or tempeh. Adjust cook times accordingly.
- Lighter sauce: Reduce sugar to 1 teaspoon and add a squeeze of lime at the end for brightness.
- Peanut twist: Whisk 1–2 tablespoons peanut butter into the sauce and finish with chopped peanuts.
- No-oyster option: Replace oyster sauce with extra soy sauce plus a teaspoon of mushroom powder or a splash of fish sauce for umami.
FAQ
What’s the best cut of beef for stir fry?
Thinly sliced flank steak or sirloin works best.
They’re flavorful and stay tender when cooked quickly over high heat. Slice against the grain for the best texture.
Can I use frozen broccoli?
Yes. Thaw and pat dry first to avoid excess moisture.
Cook briefly so it stays bright and crisp-tender.
Which noodles should I use?
Lo mein, udon, and ramen all work well. Rice noodles are a great gluten-free option. Choose what you like and cook just until tender.
How do I keep the beef tender?
Slice thinly against the grain, cook over high heat, and don’t overcook.
A quick sear is all it needs. You can also toss the beef with 1 teaspoon cornstarch and 1 teaspoon soy sauce before cooking for extra tenderness.
Can I make it ahead?
You can prep everything in advance—slice beef, cut broccoli, mix sauce. Cook right before serving for the best texture.
If meal prepping, store noodles and stir fry separately and combine when reheating.
How do I make it less salty?
Use low-sodium soy sauce and broth, and skip the dark soy. Taste the sauce and add water or more broth to dilute if needed.
Why is my sauce not thickening?
Make sure the cornstarch is fully dissolved in the sauce before adding it to the hot pan. Then cook over medium-high heat while stirring.
It should thicken within a minute.
Can I add more vegetables?
Absolutely. Try carrots, snap peas, baby corn, or bok choy. Stir-fry firm veggies first, then add softer ones so everything finishes at the same time.
Final Thoughts
Easy Beef & Broccoli Noodle Stir Fry is the kind of recipe you’ll keep on repeat.
It’s fast, flexible, and tastes like your favorite takeout with a fresher, brighter finish. Keep the sauce ingredients on hand and you’re never far from a satisfying dinner. Once you’ve made it a couple of times, you’ll cook it by feel—and that’s when it really becomes a weeknight staple.
