Garlic Ginger Beef and Broccoli Noodles is a tasty mix of tender beef strips, crunchy broccoli, and chewy noodles all tossed in a flavorful garlic and ginger sauce. This dish has a nice balance of savory and fresh flavors, with a bit of zing from the ginger and the comforting taste of garlic shining through every bite.
I love making this recipe when I want something quick but packed with flavor. The garlic and ginger combo always wakes up my taste buds, and the beef cooks so quickly that it’s ready before you know it. Plus, the broccoli adds a nice pop of color and crunch that makes the whole dish feel fresh and satisfying.
My favorite way to eat this is straight out of the pan, sometimes with a little sprinkle of sesame seeds on top for extra texture. It’s the kind of meal that feels like a treat but comes together fast enough for a weeknight dinner. I also find that this dish reheats really well for leftovers, so it’s perfect if you want to make extra for the next day!
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works best because they cook fast and stay tender. If you want a leaner option, try thinly sliced chicken or tofu for a vegetarian twist.
Noodles: I used spaghetti since it’s easy to find, but Asian-style noodles like lo mein or chow mein noodles add more authentic texture. Rice noodles or even zucchini noodles can work if you want a low-carb version.
Broccoli: Fresh broccoli florets are great for crunch and color. If fresh isn’t available, frozen broccoli works too—just steam it a little longer to keep the texture.
Sauces: Soy sauce, oyster sauce, and hoisin give rich umami and sweetness. For a gluten-free option, use tamari instead of soy sauce, and check labels for oyster sauce substitutes (some are vegan).
How Do You Get Tender Beef and Crisp Broccoli at the Same Time?
Timing and heat are the keys here. You want to cook beef quickly over high heat so it stays juicy and doesn’t get tough. Here’s how:
- Heat your pan well before adding the beef and oil.
- Cook beef slices for just 2-3 minutes until browned but still slightly pink inside, then remove from the pan.
- Use the same pan and high heat to quickly stir-fry the broccoli, keeping it crisp-tender by cooking 4-5 minutes.
- Add beef back in at the end with noodles and sauce to warm everything gently without overcooking.
This method ensures your beef is tender and broccoli is bright green with a little snap. Don’t rush cooking the veggies or the beef, and keep stirring so nothing burns.
Equipment You’ll Need
- Large skillet or wok – I like it because it heats evenly and gives enough space to toss everything easily.
- Pot for boiling noodles – helps cook the pasta or noodles quickly and evenly.
- Whisk or fork – quick and simple for mixing the sauce ingredients.
- Strainer – to drain the noodles without breaking them apart.
- Measuring spoons and cups – for accuracy with sauces and seasonings.
Flavor Variations & Add-Ins
- Replace beef with chicken, shrimp, or tofu for a different protein boost and dietary preference.
- Add vegetables like sliced bell peppers, snap peas, or carrots to boost color and nutrients.
- Use different sauces such as teriyaki or black bean sauce to try new flavors.
- Sprinkle with sesame seeds or chopped peanuts for extra crunch and flavor.
How to Make Garlic Ginger Beef and Broccoli Noodles
Ingredients You’ll Need:
- 8 oz beef sirloin or flank steak, thinly sliced
- 8 oz spaghetti or Asian-style noodles (like lo mein or chow mein)
- 3 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon toasted sesame oil (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook, making it a great quick dinner choice. Including time to boil the noodles, you should have everything ready in under 20 minutes.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a pot of water to a boil and cook the noodles according to the package directions until they’re just tender (al dente). Drain and set them aside while you prepare the rest.
2. Mix the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes if you like a little heat. Set this delicious sauce aside.
3. Cook the Beef:
Heat 1½ tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef, sprinkle a little salt and pepper on top, and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove the beef from the pan and set it aside.
4. Sauté Garlic, Ginger & Broccoli:
Add the remaining 1½ tablespoons of oil to the same pan. Toss in the minced garlic and ginger, cooking for about 30 seconds until fragrant. Then add the broccoli florets and stir-fry for 4-5 minutes, until broccoli is tender-crisp.
5. Combine Everything:
Put the beef back into the skillet with the broccoli. Add the cooked noodles and pour the sauce over everything. Toss well to combine and heat through for about 2 minutes.
6. Finish and Serve:
Drizzle with toasted sesame oil if you’re using it, toss one last time, then remove from heat. Garnish with the thinly sliced green onions and serve immediately.
This tasty dish is a quick, flavorful meal perfect for weeknights and sure to please the whole family. Enjoy your Garlic Ginger Beef and Broccoli Noodles!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can! Just thaw the broccoli first and pat it dry to avoid extra moisture in the pan. You might need to cook it a bit longer to get the right tender-crisp texture.
What Noodles Work Best for This Dish?
Asian-style noodles like lo mein or chow mein are ideal, but spaghetti or linguine work well in a pinch. Just be careful not to overcook them so they hold up nicely when tossed with the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or soy sauce if needed to keep the noodles from drying out.
Can I Substitute the Beef With Another Protein?
Absolutely! Thinly sliced chicken, shrimp, or tofu are great alternatives. Just adjust cooking times so the protein is fully cooked but still tender.
