Beef and Broccoli Stir Fry Noodles
A quick and easy, healthy beef and broccoli noodle stir fry recipe tossed in a sweet soy sauce and ready in 25 minutes!
Servings: 4 Servings
- 375 g spaghettini (regular or white spaghettini with added fibre, 1 pack)
- 400 g beef loin or round cut, thinly sliced against the grain.
- 1 medium onion
- 1 ½ cups broccoli
- 1 teaspoon corn starch
Marinade and Sauce Mix
- 8 tablespoons soy sauce (reduced sodium, see notes)
- 1 ½ tablespoon dark soy sauce
- 1 tablespoon + 1 teaspoon sugar
Making the Pasta
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.)
Once the noodles are done, pour in into a strainer and lightly rinse off the extra starch and set aside
Mix all the ingredients under the 'Marinade and Sauce Mix' section of the ingredient list and set it aside.
Slice the beef thinly against the grains and put it in a bowl. Marinate the beef with the corn starch, 4 teaspoons of the pre-mixed soy sauce mixture and 1 tablespoon of water for 10 minutes
Cut the broccoli into bite sized pieces and set aside
Cut the onion in half, then and slice them into thin half moon slices and set aside
Frying It Up!
In a frying pan or large pot (preferably a non-stick), add 2-3 tablespoons of oil and set it to high heat and wait for it to get hot.
Add in onions and broccoli and stir fry together for 3-5 minutes
Add in the beef and cook for 3-5 minutes until meat is cooked
Add spaghettini and sauce mixture and cook for about 2-3 minutes until everything is evenly mixed!
- For this recipe, to keep it lighter, we used a leaner cut of beef. I used a pre-sliced fast fry beef round since it is already sliced thinly against the grain for me. Anything in the 'beef loin or beef round' category would be considered on the leaner side but pick a cut of steak that you enjoy.
- 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. To keep it healthier, try to find a white pasta with added fibre. I don't recommend using whole wheat pasta - I find the gritty texture really takes away from the smooth texture and flavour of this dish.
- I used Kikkoman brand low sodium soy sauce for this recipe, which has about 560mg of sodium per tablespoon compared to the normal light soy sauce I use, which contains 1000mg per tablespoon. If you are using regular soy sauce or light soy sauce for this (anything with more than 600mg of sodium per tablespoon) make sure you reduce the soy sauce by 1 ½ to 2 tablespoons so that it is not super salty.
- 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, onions are a must for the flavour and the added natural sweetness. 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.
Calories: 658kcal | Carbohydrates: 82g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 1352mg | Potassium: 695mg | Fiber: 5g | Sugar: 8g | Vitamin A: 213IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 4mg