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Chinese Crispy Beef & Broccoli Noodles

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A comforting bowl of noodles with crispy beef and vibrant broccoli in a rich, savory sauce.

Ingredients

Scale
  • 250 g egg noodles
  • 200 g flank steak
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp vegetable oil
  • 200 g broccoli florets
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 100 ml beef stock
  • 1 tbsp sesame oil

Instructions

  1. Slice the flank steak thinly against the grain and season it generously with salt and pepper.
  2. Toss the sliced steak in cornstarch until evenly coated.
  3. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat until it shimmers.
  4. Fry the beef in batches, cooking for about 2 minutes per side until crispy and golden brown.
  5. Cook the egg noodles according to the package instructions, then drain and toss with sesame oil.
  6. Add the remaining vegetable oil to the wok and stir-fry minced garlic and ginger for about 30 seconds.
  7. Add the broccoli florets and stir-fry for 2-3 minutes until bright green and tender-crisp.
  8. Stir in soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock, bringing the mixture to a simmer.
  9. Return crispy beef and cooked noodles to the wok, tossing to combine and heat through.
  10. Serve immediately to enjoy the dish at its freshest.

Notes

Pairs well with lightly steamed dumplings or a fresh cucumber salad. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/chinese-crispy-beef-broccoli-noodles/

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