Beef Broccoli with Noodles

A quick and flavorful stir-fry made with tender beef, crisp broccoli, and noodles tossed in a savory Asian-style sauce. Perfect for a fast weeknight dinner.

Ingredients

1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
3 cups broccoli florets
1 large carrot, thinly sliced
8 oz (225 g) egg noodles or spaghetti
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
3 tablespoons vegetable oil
1 cup beef broth
4 garlic cloves, minced
Salt and black pepper, to taste

Optional (for extra flavor):

1 teaspoon fresh ginger, minced
½ teaspoon chili flakes
Sesame seeds, for garnish

Instructions

Cook the Noodles
Cook the noodles according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, beef broth, and sesame oil. Set aside.
Cook the Beef
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef, season lightly with salt and pepper, and stir-fry for 2–3 minutes until browned.
Remove the beef from the pan and set aside.
Cook the Vegetables
In the same pan, add the remaining 1 tablespoon of oil.
Add garlic (and ginger if using) and sauté for 30 seconds until fragrant.
Add broccoli and carrots, stir-frying for 3–4 minutes until tender-crisp.
Combine Everything
Return the beef to the pan. Pour in the prepared sauce and stir well.
Let it simmer for 1–2 minutes until the sauce thickens.
Add the Noodles
Add the cooked noodles to the pan and toss everything together until well coated and heated through.
Serve
Taste and adjust seasoning if needed. Garnish with sesame seeds or chili flakes if desired. Serve hot.