If you're a fan of Chinese takeout, you're going to love this homemade Chinese beef and broccoli recipe. It features juicy cuts of beef with perfectly al dente noodles and crisp, vibrant broccoli, all stir-fried in a rich, savory soy sauce mix. What’s best is that this recipe can be made from scratch in just 20 minutes!

Table of Contents
- What is Chinese Beef and Broccoli?
- Why You’ll Love This Chinese Beef and Broccoli Recipe
- Ingredients You’ll Need to Make Chinese Beef and Broccoli At Home
- How to Make Chinese Beef and Broccoli (Step by Step)
- Joyce’s Tips For Making the Best Chinese Beef and Broccoli
- Serving Suggestions
- Recipe Variation Ideas for Chinese Beef and Broccoli Noodle Stir Fry
- Frequently Asked Questions
- How to Store Leftover Chinese Beef and Broccoli
- Recipes To Use Up Leftover Soy Sauce
- More Noodle Recipes You May Like
- Did You Try This Beef and Broccoli Noodle Stir Fry Recipe?
- Recipe Card
This beef and broccoli stir fry with noodles is a staple of Chinese takeout, but it's also surprisingly easy to make at home. With ingredients like flank steak, broccoli, and onions - which are readily available in any supermarket - you can whip up this dish in no time at all. My recipe will give you authentic flavors easily at home.
What’s best is that it’s super quick and easy to make and only takes 20 minutes from scratch! And if you use pre-packaged noodles like Shanghai noodles that don't require pre-cooking, you can probably make this dish in less than 15 minutes. Try this recipe today and get ready to fall in love with it!
If you're looking for an even easier beef noodle recipe, then you should definitely try my dad's version which is an beef and onion noodle stir fry, which is the exact same recipe as this, but uses onions instead and has a lot less prep time.
Read on to learn exactly how to make this delicious Chinese beef and broccoli recipe!
What is Chinese Beef and Broccoli?
Chinese Beef and Broccoli is a popular dish you might recognize from your favorite Chinese takeout menu. This delightful recipe features a tender cut of beef, typically skirt steak, marinated and stir-fried with crisp broccoli florets.
The magic comes from the sauce ingredients usually a savory blend of soy sauce, thickened with a touch of cornstarch. This dish is often served over fluffy, steamed rice but can also be enjoyed with quinoa or cauliflower rice for a healthier twist.
Making Chinese Beef and Broccoli at home is a great way to bring the flavors of your favorite Chinese restaurant into your own kitchen. It's a healthy, flavorful dish that's surprisingly easy to prep and cook.
One bite of the tender beef, crisp broccoli, and flavorful sauce, and you'll be hooked. Plus, it's a fantastic way to incorporate more vegetables into your diet in a delicious and satisfying way. Once you've mastered this recipe, you'll be able to ditch the takeout menu and impress your family and friends with your culinary skills.
Why You’ll Love This Chinese Beef and Broccoli Recipe
Quick and Easy: This recipe can be made from scratch in just 20 minutes! That’s faster than ordering a takeout at home. And the flavors taste even better than anything you’ve ever had!
Family-Favorite: A delicious blend of tender beef, crunchy broccoli, and a savory sauce, it's no wonder this dish is a hit with both kids and adults alike. The use of spaghettini adds a fun twist that your family will love.
Perfect for Meal Prep: This dish is also great for meal prepping. Just store it in an airtight container in the fridge, and you've got a ready-to-go meal that's just as delicious reheated. This beef and broccoli recipe truly has it all.
Ingredients You’ll Need to Make Chinese Beef and Broccoli At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious Chinese beef and broccoli recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Spaghettini: This thin pasta is the perfect carrier for our sauce. I like to use spaghettini over spaghetti because it's thinner size doesn't overpower the other flavors in the dish, while its shape and texture help to hold onto the sauce, ensuring every bite is packed with taste. If you prefer thicker noodles, you can substitute them with fresh Shanghai noodles or frozen udon noodles.
- Flank Steak: The star of our dish, when thinly sliced against the grain, this cut of beef is tender and flavorful. It absorbs the marinade well, and its lean yet juicy texture pairs perfectly with the vegetables and sauce. You can also use a t-bone steak or rib eye steak if you prefer.
- Onion: I like to use onions because it provides a sweet, caramelized flavor onion that compliments the savory ingredients.
- Broccoli: Broccoli adds crunch and a vibrant green color to the dish. Its ability to absorb some of the soy sauce makes it a great choice for stir-fry dishes. You can also substitute it with other vegetables such as cauliflower or Chinese gai lan.
- Corn Starch: Used in the beef marinade, cornstarch helps to tenderize the beef and create a silky texture. It also thickens the sauce, making it cling to the ingredients for a richer flavor.
For the Marinade and Sauce Mix:
- Soy Sauce: This is the backbone of the marinade and sauce mix. It gives the dish its salty, umami flavor. I like to use reduced sodium soy sauce to keep the dish from becoming too salty.
- Dark Soy Sauce: It’s used mainly to give the noodles a browner color. It is thicker than normal soy sauce and has the consistency of thin maple syrup. If you cannot find it, you can use the soy sauce you are using for the dish instead.
- Sugar: This sweetener balances out the salty soy sauce.
How to Make Chinese Beef and Broccoli (Step by Step)
Making this incredible Chinese beef and broccoli recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparing the Pasta and Blanching the Broccoli
Cook the Pasta: Follow the directions on the pasta package for al dente pasta, but subtract a minute or two from their suggested time. We'll be cooking the pasta again in a skillet later, so it's best to slightly under-cook it. (Note: No need to add salt to the boiling water because the soy sauce in the recipe will provide enough saltiness.)
Prep the Broccoli: Cut the broccoli into bite-sized florets and set aside.
Blanch the Broccoli: When there are about three to four minutes left on your pasta timer, add the chopped broccoli to the boiling water with the pasta. Blanch for a few minutes.
Drain and Rinse: Drain the broccoli and pasta, give them a light rinse to remove extra starch and set aside.
Marinade and Sauce Preparation
Mix the Marinade Ingredients: Combine all the marinade and sauce ingredients listed in the recipe. Set this mixture aside.
Prep the Beef: Slice your chosen cut of beef, such as skirt steak, thinly against the grain. Marinate the beef with cornstarch, four teaspoons of the pre-mixed soy sauce mixture, and a tablespoon of water for ten minutes.
Prep the Onions: Cut the onion in half and slice them into thin half-moon shapes. Set aside.
Frying the Ingredients
Heat the Oil: In a skillet or large wok, add two to three tablespoons of oil. Set it to high heat and wait for it to get hot.
Fry the Onions: Add in the onions and stir fry for three minutes.
Cook the Beef: Add in the marinated beef and cook for another three to five minutes until the meat is cooked.
Mix Everything: Pour in the cooked pasta, blanched broccoli, and the remaining sauce mixture. Cook for about two to three minutes until everything is evenly mixed!
Enjoy your Homemade Chinese Takeout: Your delicious Chinese beef and broccoli is ready to enjoy!
Joyce’s Tips For Making the Best Chinese Beef and Broccoli
Choose the Right Cut of Beef and Always Slice Against the Grain: Any type of beef will work well with this dish, but my favorite cut to use is usually a flank steak cut very thinly, t-bone steak, or rib eye steak. You want to make sure you always slice against the grain so that it is tender and not tough and chewy.
Use Cornstarch in your Marinade: A little cornstarch in your marinade ingredients helps tenderize the beef, thanks to a process called velveting. It's a Chinese cooking technique that results in tender, juicy meat, just like your favorite Chinese restaurant. Check out my post on how to make beef tender for stir fry for more tips!
Master the Art of Stir-Frying: Use a wok or a large skillet for stir-frying. The high heat and quick cooking time help seal in flavors and keep your vegetables crisp. Remember to stir frequently to prevent burning.
Try Other Veggies: For the vegetables, you can substitute the broccoli with any vegetable you like, but I usually find that broccoli and cauliflower taste best because the grooves in the vegetables absorb some of the soy sauce. Chinese gai lan also works very well with this recipe.
Use Spaghettini, and Not Spaghetti: Spaghettini is still my choice of pasta for this recipe because I find that it is just the right size thickness and since it's thinner than spaghetti, it won't overpower the flavors. If you prefer thicker noodles, you can substitute them with fresh Shanghai noodles or frozen udon noodles. If you use frozen udon, thaw it by running it under cold tap water before you use it.
Serving Suggestions
- If you're a fan of Chinese takeout, pair this dish with some homemade crispy fried wonton chips and sweet and sour sauce. It's the perfect combination of flavors and textures.
- If you're in the mood for an appetizer, complement this dish with blistered shishito peppers with dipping sauce or a serving of buttery scallion pancakes.
- For a delicious Chinese meal, have this dish along with some Chinese BBQ Pork (Char Siu) Gyoza Dumplings. They’re easy, quick, chewy, and crispy, and go incredibly well with this stir fry!
Recipe Variation Ideas for Chinese Beef and Broccoli Noodle Stir Fry
This delicious Chinese beef and broccoli stir fry recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Change the Protein: You can swap out the protein for chicken, pork, or seafood. Use what you have on hand!
Go Extra Crunchy: Love a good crunch in your Chinese takeout? Add bell peppers and carrots to your broccoli recipe. Not only do these veggies add a pop of color, they also introduce a new texture to the dish. Slice them thin so they stir-fry quickly in the wok or skillet.
Vegetarian Option: If you're a vegetarian or just looking to cut down on meat, try substituting the cut of beef with tofu or mushrooms. You'll still get that hearty feel, but in a lighter, plant-based way. You might need to adjust the marinade ingredients slightly, but the sauce ingredients remain the same.
Marinate Longer: For a deeper flavor, marinate the beef for a longer time. You can leave it in the marinade ingredients in an airtight container overnight. The longer it marinates, the more flavorful your beef will be.
Want a Healthy Twist?: Swap out the noodles for cauliflower rice or quinoa for a low-carb alternative that doesn't compromise on flavor.
Frequently Asked Questions
Any cut of beef will work well for this recipe, but the best options are flank steak, t-bone steak, or rib eye steak. Make sure to slice it very thinly against the grain for the best texture.
Yes, you can. Spaghettini is preferred because it's thinner than spaghetti and doesn't overpower the flavors. However, you can substitute it with fresh Shanghai noodles or frozen udon noodles. If you choose frozen udon, make sure to thaw it under cold tap water before use.
Dark soy sauce is primarily used to give the noodles a browner color. It's thicker than regular soy sauce, with a consistency similar to thin maple syrup. If you can't find it, you can use the same soy sauce you're using for the dish.
Absolutely! While broccoli is a great choice because its grooves absorb some of the soy sauce, you can substitute it with any vegetable you like. Cauliflower and Chinese gai lan also work well with this recipe.
How to Store Leftover Chinese Beef and Broccoli
If you have any leftovers of your broccoli beef, you can easily store them! Allow it to cool completely, and then transfer the leftovers into an airtight container. You can store it in the refrigerator this way for about three to four days.
When you're ready to reheat, you can use a skillet or a wok over medium heat. Add a splash of water to keep the dish from drying out, then stir continuously until it's heated through. Alternatively, when I am pressed for time, I like to microwave it 1-2 minutes in the microwave, stirring every 30 seconds to ensure that the noodles are evenly heated.
I don’t recommend freezing this dish as it can greatly alter the consistency and texture of the broccoli and other ingredients. Considering how quick and easy it is to make, I recommend making it fresh whenever possible.
Recipes To Use Up Leftover Soy Sauce
More Noodle Recipes You May Like
Did You Try This Beef and Broccoli Noodle Stir Fry Recipe?
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Recipe Card
Easy Chinese Beef and Broccoli Noodles
Joyce's Recipe Notes
- Any type of beef will work well with this dish but my favourite cut to use is usually a flank steak cut very thinly, t-bone steak or, rib eye steak.
- Spaghettini is still my choice of pasta for this recipe because I find that it is just the right size thickness without overpowering the flavours. If you prefer thicker noodles, you can substitute them with fresh Shanghai noodles or frozen udon noodles. If you use frozen udon, thaw it by running it under cold tap water before you use it.
- Dark soy sauce is used mainly to give the noodles a browner colour. It is thicker than normal soy sauce and has the consistency of thin maple syrup. If you cannot find it, you can use the soy sauce you are using for the dish instead.
- For the vegetables, you can substitute the broccoli with any vegetable you like, but I usually find that broccoli and cauliflower taste best because the grooves in the vegetables absorb some of the soy sauce. Chinese gai lan also works very well with this recipe.
Ingredients
- 375 g spaghettini
- 1 medium onion
- 1 ½ cups broccoli
Beef Marinade
- 400 g flank steak (any type of steak, thinly sliced against the grain)
- 1 teaspoon corn starch (for beef marinade)
- 1 tablespoon water
- 4 teaspoons Pre-mixed soy sauce mix from below
Marinade and Sauce Mix
- 8 tablespoons soy sauce (reduced sodium, see notes)
- 1½ tablespoons dark soy sauce
- 1½ tablespoon sugar
Instructions
Making the Pasta and Blanching the Broccoli
- Follow the directions of the pasta package for al dente pasta, but subtract 1-2 minutes from what they suggest. We will be cooking this again in a frying pan, so we want to under-cook the pasta. (Do not add salt to the water when making the pasta because the soy sauce mixture will have enough salt for the dish.)
- Cut the broccoli into bite sized pieces and set aside
- When there are about 3-4 minutes left to your noodle timer, add in the chopped broccoli with the noodles and blanch it for a few minutes.
- Drain the broccoli and the noodles out into a strainer and lightly rinse off the extra starch and set aside
Preparation
- In a small bowl, mix 8 tablespoons soy sauce, 1½ tablespoons dark soy sauce (or regular soy sauce), and 1½ tablespoon sugar and set it aside.
- Slice the beef thinly against the grains and put it in another bowl.
- Marinate the beef with 1 teaspoon corn starch, 4 teaspoons of the pre-mixed soy sauce mixture, and 1 tablespoon water of water for 10 minutes
- Cut the onion in half, then and slice them into thin half moon slices and set aside
Frying It Up!
- In a frying pan, add 2-3 tablespoons of oil and set it to high heat and wait for it to get hot.
- Add in onions and stir fry it for 3 minutes
- Add in the beef and cook for 3-5 minutes until meat is cooked
- Add spaghettini, broccoli, and sauce mixture and cook for about 2-3 minute until everything is evenly mixed!
- Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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