you guysssss. these Asian beef and broccoli noodles are crazy easy and so good.
they remind me of my favorite Chinese takeout dish, beef and broccoli, but in a far quicker noodle version!
this is one of those recipes where you’re craving comfort food in the form of takeout but you don’t want to spend the money on takeout but you also don’t want to spend forever in the kitchen.
because when you’re hungry, you just want instant gratification.
while these Asian beef and broccoli noodles aren’t totally instant gratification, in about 25 minutes, you can have that gratification and that is something we can all get behind, no?
Can I use frozen broccoli?
You would skip the blanching step and just add the broccoli in when the beef is done cooking.
Can I use another cut of meat?
I would recommend chuck roast or a flank.
Can I use something other than rice noodles?
What is oyster sauce?
It’s literally a thick sauce made with oysters and soy sauce.
It’s a staple in Chinese cooking.
Can I omit it?
No, it gives this Asian broccoli and beef noodle dish a lot of flavor.
What if I don’t have sweet soy sauce?
You can add 1 teaspoon of granulated sugar to the soy sauce mixture instead.
What if I don’t have Chinese rice wine?
You can try mirin or dry sherry.
Why do I have to let the Chinese rice wine, arrowroot powder sit in a bowl with the beef?
My mom always did this. It helps tenderize the meat!
Can I use cornstarch instead of arrowroot powder?
Why arrowroot powder instead of cornstarch?
I’ve grown quite fond of arrowroot powder because it’s less distinguishable in flavor than cornstarch.
I personally cannot taste cornstarch in my dishes but I know others have said they can so I have started switching over to arrowroot powder in recipes where I’m heavy-handed with cornstarch.
They’re both honestly interchangeable.
The thick sauce just coats this Asian beef and broccoli noodle dish so well.
We LOVE it and makes for a great weeknight meal.
Since 7 ounces of rice noodles is usually half the amount of noodles in a packet, you can make this twice or you can just double the recipe and add the entire package of noodles!
If this Asian beef and broccoli noodle dish is up your alley, these recipes will be too:
- Ginger garlic shrimp noodle stir fry
- Zucchini noodle cashew stir fry
- 20-minute teriyaki chicken and broccoli
- General tso’s chicken ramen
A creative take on the classic Chinese takeout but in a noodle dish!
- 1/4 cup low sodium soy sauce
- 1 1/2 tablespoons sweet soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 3/4 pounds boneless short ribs, sliced thinly
- 2 tablespoons arrowroot powder
- Splash Chinese rice wine
- 1 1/2 cups broccoli florets
- 7 ounces rice noodles
Mix together all the ingredients for the sauce then set aside.
Place the sliced short ribs into the a medium bowl and sprinkle the arrowroot powder on top. Gently toss to coat lightly then add the Chinese rice wine and mix again. Let sit for 5-10 minutes.
In the meantime, bring a pot of water to a boil. Prepare a large bowl of water with ice then set aside. Once the pot of water has boiled, blanch the broccoli florets for 3-4 minutes then using a slotted spoon or strainer, scoop out the broccoli and put into the bowl of iced water. Set aside.
Keep the pot of water the broccoli was blanched in on a low boil.
In a large skillet or wok, add 1 tablespoons of vegetable oil then turn the heat on medium high. Add the beef to the skillet. While the beef is cooking, add the rice noodles to the water in the pot and cook for 3-4 minutes. They don't take long at all.
When beef is done cooking, add the broccoli then the sauce. Toss everything in the sauce then add the noodles straight from the pot of water to the skillet. It's okay if it's not 100% drained off of water. It helps it not stick together.
Toss everything together until ingredients distributed throughout. Remove from heat and serve.