Best 5 Broccoli Beef Noodles Recipes

BEEF & BROCCOLI STIR-FRIED NOODLES

Steps:

• Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later.
• Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak.
• To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine.
• To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

HOISIN NOODLES WITH BEEF AND BROCCOLI

Steps:

• Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
• Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
• Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
• Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
• Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.

HOISIN NOODLES WITH BEEF AND BROCCOLI

Steps:

• 1. Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
• 2. Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
• 3. Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
• 4. Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
• 5. Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.