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Chinese Crispy Beef & Broccoli Noodles

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A comforting dish combining crispy beef, vibrant broccoli, and egg noodles in a sweet and 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 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.
  4. Fry the coated beef in batches until crispy and golden brown.
  5. Bring a pot of water to a boil and cook the egg noodles according to package instructions.
  6. In the same wok, heat the remaining vegetable oil and stir-fry the minced garlic and ginger.
  7. Toss in the broccoli florets and stir-fry until bright green and tender-crisp.
  8. Stir in the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock. Bring to a simmer.
  9. Return the crispy beef to the wok along with the cooked noodles and toss everything together.
  10. Adjust seasoning as needed and serve immediately.

Notes

Serve with spring rolls or a cucumber salad for extra crunch. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

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

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