Quick Beef and Broccoli Noodles

This effortless, speedy stir-fry is a full meal cooked in one pan in 20 minutes.

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 Noodles
Sweet Chilli Chicken Stir-fry
Stir-fried Beef with Flat Rice Noodles
Filipino Stir-fried Chicken & Noodles
Stir-fried Pork and Green Beans

Quick Beef and Broccoli Noodles

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4.8 from 6 reviews

Quick Beef and Broccoli Noodles is the ultimate stress-free meal for busy weeknights. Minced (ground) beef is stir-fried with broccoli and noodles in a delicious rich sauce in just one pan, and it all only takes 20 minutes to make.

• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

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SAUCE

• 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)

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Instructions

1. To make the sauce, combine the ingredients in a small bowl and set aside. 
2. Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 30 seconds until fragrant. 
3. Add the beef and cook, stirring, for 3–4 minutes until browned, breaking it up with a wooden spoon or spatula as you go. 
4. Add the sauce and cook for 1–2 minutes, stirring, until caramelised.
5. Add the broccoli, then place the lid on and cook for 1–2 minutes. 
6. Push the beef and broccoli mixture to the outside of the pan to make a well in the middle. 
7. Pour in 1½ cups (375 ml) of the water and add the uncooked noodles to the centre of the pan. Cook, covered, without stirring, for 1 minute. Flip the noodles and cook for another 1 minute, covered, or until the noodles are just pliable. 
8. Using tongs, toss the noodles through the beef and broccoli. 
9. In a small bowl, combine the cornflour with the remaining 1/4 cup (60 ml) of water. 
10. Add the cornflour and water mixture to the stir-fry, stir it through, then cook, tossing with tongs, for 1–2 minutes or until the sauce has thickened and created a lovely glaze around the noodles. 
11. Season to taste with the tamari or soy sauce.
12. Serve scattered with sesame seeds and sliced spring onion. Drizzle with chilli oil, if using.

Equipment

Large Wooden Spoon

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Staub Chistera

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Tongs

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Notes

Note 1 – You can use frozen broccoli in this recipe. Simply cook the broccoli for a total of 3–5 minutes, until it is completely thawed and slightly tender. 

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.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 minutes
• Category: Main dish
• Method: Pan, skillet, wok, frying pan
• Cuisine: Asian