Beef and Broccoli Noodle Bowl
Beef and Broccoli Noodle Bowl combines tender slices of beef, crisp broccoli, and slurp-worthy noodles in a savory soy-garlic sauce. This quick, satisfying stir-fry offers a harmonious blend of textures and flavors, making it a favorite for busy weeknights or when craving classic Asian-inspired comfort food.
Ingredients
- 8 oz soba noodles buckwheat noodles
- 1 lb flank steak or sirloin thinly sliced against the grain
- 3 cups broccoli florets cut into bite-sized pieces
- 3 tablespoons vegetable oil divided
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 green onions sliced (white and green parts separated)
- 1 red bell pepper thinly sliced (optional)
For the marinade/sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Red pepper flakes to taste optional
For garnish
- Toasted sesame seeds
- Sliced green onion tops
- Fresh cilantro leaves optional
Instructions
- Mix the marinade/sauce in a medium bowl by combining soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Whisk until smooth with no cornstarch lumps.
- Place the beef strips in a bowl and add 3 tablespoons of the marinade mixture. Toss to coat and set aside for at least 5 minutes while you prepare the other ingredients.
- Bring a large pot of water to boil and cook the soba noodles according to package directions, usually 4-5 minutes. Be careful not to overcook – they should be just al dente. Drain and rinse with cold water to stop the cooking process.
- Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer (working in batches if necessary) and cook for 2-3 minutes until browned but still slightly pink inside. Remove to a clean plate.
- Add another tablespoon of oil to the same pan and add broccoli. Stir-fry for 3 minutes until bright green but still crisp. Add bell pepper if using and stir-fry for 1 minute more.
- Lower heat to medium and add remaining tablespoon of oil along with minced garlic, grated ginger, and white parts of green onions. Stir constantly for 30 seconds until fragrant.
- Return beef to the pan and add the remaining sauce. Stir well and let the sauce bubble and thicken for about 1 minute.
- Add the cooked noodles to the pan and toss everything together until well coated with sauce and heated through, about 2 minutes.
- Serve immediately garnished with sesame seeds, green onion tops, and cilantro if desired.
Notes
- For meal prep: Store components (cooked beef, vegetables, noodles, and sauce) separately for best results.
- To save time, use pre-cut broccoli florets and pre-sliced beef from your grocery store.
- Freezing the beef for 15-20 minutes before slicing makes it easier to get thin, even slices.
- This dish is best enjoyed freshly made, but leftovers will keep for 2-3 days in the refrigerator.
- For a spicier version, add Sriracha to the sauce or increase the red pepper flakes.