Quick Beef and Broccoli Noodles is one of my most effortless, stress-free recipes. Everything is cooked in the one pan, including the noodles – because some nights even waiting for water to boil isn’t an option! Aside from being easy, the sauce in this dish is outrageously delicious. The hoisin sauce makes it sweet and sticky with a great depth of flavour and, if that’s not all wonderful enough, you can have this gorgeous, wholesome family dinner on the table in less than 20 minutes! I love using minced (ground) beef in my recipes. It’s a low-cost option, the kids always happily eat it and it’s so incredibly speedy to prepare. You can also vary the vegetables, so this is a great “catch-all” meal where you can use up whatever you have in the fridge. Two big handfuls of vegetables are required for this recipe – some great options are shredded cabbage, carrot, mushrooms, bok choy or baby corn, but I’ve listed more below. The leftovers last for up to 3 days in the fridge, so you can enjoy them for lunch. In fact, they are so good that I often make a big batch so there’s plenty to go round.
What other vegetables can I add to this stir-fry?
Immediately after adding the onion, you could add sliced bok choy, shredded cabbage or Chinese broccoli (gai lan), green beans, sugar snap peas, broccolini (tenderstem broccoli), bean sprouts or baby corn. Cook for 2 minutes before proceeding with the recipe.
What kind of noodles should I use?
I have used thin egg noodles, but you could use any quick-cooking noodles you like, as long as they cook in 6 minutes or less! Ramen, soba noodles or thin rice noodles are all great. You could even use thin (angel hair) spaghetti. This recipe won’t work with thick noodles or pasta, though. Steamed rice or cauliflower rice (which is even available in the frozen section of the supermarket) are also fantastic serving options that will soak up all of the delicious sauce.
What are some other quick and easy stir-fry recipes?
If you enjoyed Quick Beef and Broccoli Noodles, I think you’ll love: Chicken and Thai Basil Stir-fry with NoodlesSweet Chilli Chicken Stir-fryStir-fried Beef with Flat Rice NoodlesFilipino Stir-fried Chicken & NoodlesStir-fried Pork and Green Beans 5 from 5 reviews
1 tbsp dark soy sauce ¼ cup (60 ml) hoisin sauce 1 tbsp mirin (can be substituted with rice wine vinegar)
STIR-FRY
2 tbsp olive oil 1 onion, finely sliced 1 tsp freshly minced garlic 500 g (1 lb 2 oz) minced (ground) beef 2 cups (120 g) broccoli florets (see note 1 for frozen broccoli) 1¾ cups (435 ml) water 200 g (7 oz) thin egg noodles (see note 2) 1 tbsp cornflour (cornstarch) 2 tbsp tamari or all-purpose soy sauce (optional) 1 tsp sesame seeds 1 spring onion (scallion), finely sliced Chilli oil, to serve (optional)
Note 2 – You could use quick-cooking noodles you like, as long as they cook in 6 minutes or less! Ramen, soba noodles or thin rice noodles are all great. You could even use thin (angel hair) spaghetti. This recipe won’t work with thick noodles or pasta. Steamed rice or cauliflower rice (which is even available in the frozen section of the supermarket) are also fantastic serving options that will soak up all of the delicious sauce.
Make ahead
Quick Beef and Broccoli Noodles is perfect for making ahead, ready for when times are busy. Simply prepare the meal as per the recipe and refrigerate it in an airtight container for up to 3 days.
Leftovers
Leftovers can be refrigerated for up to 3 days in an airtight container. This recipe is not suitable to freeze.
