Beef and Broccoli Noodles – Gimme Some Oven

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Seriously cannot get enough of these noodles lately. ♡

As you’ve probably noticed over the years, we’re huge fans of just about every kind of noodle stir-fry here in our house. But this particular combination of ingredients has become our go-to as of late, especially because of the short ingredient list and quick time frame. Definitely a life-saver on busy weeknights!

I wrote the recipe below using beef and broccoli and wavy noodles (one of my favorite combos), but this dish is honestly endlessly customizable with whatever protein, veggies and noodles you happen to have on hand. The key is the simple ginger garlic sauce that brings it all together. It’s made with a base of butter, soy sauce, and a hint of toasted sesame oil, which creates a richly-flavored, creamy, savory sauce that coats each of the noodles. Then I highly recommend topping each bowl with a generous sprinkling of chili crisp (for those of you who love some spice) and furikake seasoning (not spicy and so irresistible), which will pretty much guarantee you’ll be back for seconds.

Let’s do this!

Beef and Broccoli Noodles Ingredients

Before we get to the full recipe below, here are a few quick notes about the beef and broccoli ingredients that you will need to make this recipe:

• Noodles: I used the Trader Joe’s knife-cut wavy noodles (similar to these, which you can order on Amazon), which have such a fun, squiggly, chewy texture and cook up quickly. But this recipe would work well with any noodles you love best — rice noodles, ramen noodles, egg noodles, soba noodles, or even linguine.
• Flank steak: I recommend a good-quality flank steak, which we will thinly sliced against the grain into bite-sized pieces and season with salt and pepper.
• Broccoli: I bought pre-cut broccoli florets for this recipe to save time, but feel free to cut your own florets if you prefer. Fresh broccoli adds such great color, texture and nutrients to this dish. Just be sure not to overcook it because no one wants soggy broccoli!
• Scallions: We will use both the white parts of the scallions (sautéing them with the broccoli until tender) as well as the green parts (tossing them in at the end) to add a touch of mild onion flavor to the dish. Feel free to add extra finely-chopped scallions as a garnish too if you’d like!
• Butter: A pat of butter adds an irresistible hint of richness to the sauce that balances the flavors of the soy and chili crisp, and also helps the sauce to better cling to the noodles.
• Garlic and ginger: I love adding in generous amounts of fresh garlic and grated fresh-ginger! If you’re in a hurry, you can use the fresh garlic and ginger that come in tubes, but you may need to add a touch more since their flavor intensity is typically a bit more mild.
• Soy sauce: Low-sodium soy sauce adds a salty, umami-rich flavor to the sauce. As always when cooking with soy sauce, feel free to add more/less soy sauce to taste.
• Toasted sesame oil: We’ll add in a drizzle of this nutty, fragrant, rich oil to finish the sauce. A little sesame oil goes a long way, so don’t overdo it!
• Toppings: Finally, I highly (highly!) recommend adding a generous sprinkling of furikake seasoning to each serving bowl, which adds a delicious pop of umami and sesame to each bite. Then if you’re open to adding some heat, I recommend a good drizzle of chili crisp to finish, whose garlicky spicy flavor tastes brilliant here.

Recipe Tips

Detailed step-by-step instructions are included in the recipe below, but here are a few extra tips to keep in mind too!

• Slice the steak against the grain. As always when stir-frying steak, be sure to cut the slices against the grain, which helps each bite to be nice and tender.
• Wait to flip the steak and veggies until they have browned. Resist the urge to over-stir when cooking the steak and veggies and wait a few minutes until they have browned on the bottom before flipping/stirring. This allows the bottom layer to caramelize, which adds richer flavor and texture to the steak and veggies.
• Be generous with toppings. The flavor and texture of the furikake seasoning (a mixture of dried seaweed and sesame) tastes amazing with these noodles. (I sprinkle on a ton!) And for those of you who love a kick of heat, I highly recommend a generous drizzle of chili crisp as well.

Recipe Variations

Here are a few more variations that you’re welcome to try with this recipe:

• Use a different protein. Sauté a different protein in place of the steak, such as chicken, pork, shrimp, scallops or tofu.
• Use different veggies. Use different veggies in place of (or in addition to) the broccoli, such as asparagus, bok choy, carrots, green beans, mushrooms, snow peas or zucchini.
• Add peanut butter. Add a dollop of peanut butter to the sauce for an extra layer of nutty flavor.

More Noodle Recipes To Try

We clearly love noodle recipes around here. 😉 So if you’re looking for more great recipes to try, here are a few of our faves!

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