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5 from 3 votes

Easy Chinese Beef and Broccoli Noodles

A quick and easy, beef and broccoli lo mein recipe tossed in a sweet soy sauce and ready in 25 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian Fusion
Servings: 4 Servings
Calories: 658kcal
Author: Joyce


  • 375 g spaghettini
  • 400 g flank steak (any type of steak, thinly sliced against the grain)
  • 1 medium onion
  • 1 ½ cups broccoli
  • 1 teaspoon corn starch (for beef marinade)

Marinade and Sauce Mix


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


  • 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 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 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!


  • 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.


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