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Chinese Crispy Beef & Broccoli Noodles

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A delightful dish combining crispy beef and vibrant broccoli with egg noodles in a rich sauce.

Ingredients

Scale
  • 250 g egg noodles
  • 200 g flank steak
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp vegetable oil
  • 200 g broccoli florets
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 100 ml beef stock
  • 1 tbsp sesame oil

Instructions

  1. Slice the steak thinly against the grain and season it with salt and pepper.
  2. Toss the sliced steak in cornstarch until evenly coated.
  3. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat.
  4. Fry the beef in batches until crispy and golden brown, about 2 minutes per side.
  5. Bring a pot of water to a boil and cook the egg noodles according to package instructions.
  6. Heat the remaining vegetable oil in the wok and stir-fry the minced garlic and ginger.
  7. Add broccoli florets and stir-fry for 2–3 minutes until bright green.
  8. Stir in soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock, bringing to a simmer.
  9. Return the crispy beef to the wok along with the cooked noodles, tossing everything to combine.
  10. Adjust the seasoning if needed, then serve immediately.

Notes

Pairs well with spring rolls or cucumber salad. Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://cookingwithmayaa.com/crispy-beef-broccoli-noodles/

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