Garlic Ginger Beef and Broccoli Noodles is a delicious and satisfying dish that combines tender slices of beef, crisp broccoli, and flavorful noodles all tossed in a mouthwatering garlic and ginger sauce. The mix of savory, slightly sweet, and aromatic flavors makes this dish a real crowd-pleaser. Whether you’re looking for a quick weeknight dinner or something to impress guests, this recipe fits the bill perfectly.
I love how easy it is to throw this meal together, especially when you’re short on time but still want something tasty and filling. The garlic and ginger give it a fresh, zesty kick, and the beef stays juicy and tender thanks to the quick cooking. Sometimes I like to add a sprinkle of sesame seeds or a little chili flakes for an extra bit of flavor. It’s one of those meals that feels special but doesn’t take all day.
My favorite way to enjoy Garlic Ginger Beef and Broccoli Noodles is straight from the pan, maybe with a side of steamed rice or a light salad. It’s great on its own, too, since you get protein, veggies, and carbs all in one dish. Whenever I make this, it always turns into leftovers for lunch the next day — which I’m definitely not complaining about!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they cook quickly and stay tender. If you want a leaner option, try thinly sliced chicken breast or tofu for a vegetarian twist.
Broccoli: Fresh broccoli brings crunch and color. You can swap it with green beans, snap peas, or even bok choy for variety. Just make sure to adjust cooking times so veggies stay crisp.
Noodles: Udon or lo mein noodles add a nice chewy texture. Don’t have those? Spaghetti or rice noodles work well too. Just cook them according to package instructions.
Sauce components: Soy sauce, oyster sauce, and hoisin give great depth. For a gluten-free version, use tamari instead of soy sauce, and check labels for oyster sauce alternatives or substitute with mushroom sauce.
Garlic and Ginger: Fresh is best for bright, zesty flavors. If fresh isn’t available, quality minced garlic and ground ginger powders can be handy substitutes.
How Do You Keep Beef Tender and Broccoli Crisp in Stir-Fry?
The key is to cook both quickly and separately before combining. Here’s how I do it:
- Heat your pan until very hot, add oil, then cook broccoli first just until it turns bright green and is tender-crisp.
- Remove broccoli and cook beef next on high heat. Cut beef thinly and against the grain for tenderness. Stir-fry fast until browned but not overcooked.
- After cooking aromatics like garlic and ginger briefly, return beef and broccoli to the pan, add sauce, and mix quickly.
- Add the cornstarch slurry to thicken the sauce gently—don’t over-thicken or it gets gluey.
This way, the beef stays juicy, the broccoli keeps a nice snap, and all the flavors come together without anything getting soggy.
Equipment You’ll Need
- Large skillet or wok – I prefer this because it heats evenly and gives the stir-fry a nice sear.
- Boiling pot – for cooking the noodles quickly and easily.
- Colander or strainer – to rinse noodles and drain vegetables.
- Measuring spoons and cups – to ensure the sauce and ingredients are just right.
- Small bowl – for mixing the sauce ingredients.
- Wooden spoon or spatula – for stirring everything together without scratching the pan.
Flavor Variations & Add-Ins
- Use sliced chicken or shrimp instead of beef for a different protein option that cooks quickly.
- Mix in sliced bell peppers or snap peas for extra color and crunch.
- For heat, add a splash of sriracha or a sprinkle of crushed red pepper flakes.
- Finish with a drizzle of sesame oil or sprinkle toasted sesame seeds for extra flavor and texture.
Garlic Ginger Beef and Broccoli Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz fresh or dried Asian-style wheat noodles (udon or lo mein noodles)
- 12 oz flank steak or sirloin, thinly sliced against the grain
- 3 cups broccoli florets
- 3 tbsp vegetable oil (divided)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 green onions, thinly sliced (separate white and green parts)
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp brown sugar or honey
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Garnish:
- Sesame seeds, for garnish
How Much Time Will You Need?
This dish takes about 25 to 30 minutes total. It includes prepping ingredients, cooking the noodles, stir-frying the beef and broccoli, making the sauce, and combining everything. It’s quick enough for a weeknight meal but tasty enough to impress!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling the noodles according to the package instructions until al dente. When they’re done, drain and rinse them under cold water to stop the cooking process. Set them aside for now.
2. Make the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar (or honey), and crushed red pepper flakes if you like a little heat. Keep this ready for later.
3. Cook the Broccoli:
Heat 1 tablespoon of vegetable oil in a large skillet or wok on medium-high heat. Add broccoli florets and stir-fry for 3 to 4 minutes until they turn bright green and become just tender but still crispy. Remove broccoli from the pan and set it aside.
4. Cook the Beef:
Add another tablespoon of oil to the same pan. Add the thinly sliced beef and stir-fry for 2 to 3 minutes or until it’s nicely browned and cooked through. Take the beef out and set it aside.
5. Sauté Aromatics:
Lower the heat to medium. Add the last tablespoon of oil. Toss in the white parts of the green onions, garlic, and ginger. Stir-fry quickly until fragrant, about 30 seconds.
6. Combine Everything:
Return the cooked beef and broccoli to the pan. Pour in your prepared sauce. Stir everything well to coat the beef and broccoli evenly.
7. Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the pan. Keep stirring for about a minute until the sauce thickens slightly and gets glossy.
8. Add Noodles:
Finally, add the cooked noodles to the skillet. Toss everything gently but thoroughly so the noodles soak up the sauce and warm through.
9. Garnish and Serve:
Remove the pan from heat. Sprinkle the green parts of the sliced green onions and some sesame seeds on top for a fresh look and extra flavor. Serve your Garlic Ginger Beef and Broccoli Noodles hot and enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it completely and pat it dry before stir-frying to avoid excess moisture that can make the dish soggy.
What Can I Substitute for Flank Steak?
If flank steak isn’t available, sirloin, ribeye, or even thinly sliced chicken breast or tofu work well in this recipe. Just adjust cooking times accordingly to avoid overcooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally for even warming.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce substitute and replace oyster sauce with a gluten-free mushroom sauce or skip it altogether. Also, make sure your noodles are gluten-free, such as rice noodles.
