Beef Noodles
Savor the bold and satisfying flavors of Beef Noodles, a stir-fried classic that combines tender slices of marinated beef, vibrant vegetables, and chewy egg noodles in a rich, savory sauce. Perfect for weeknight dinners, this recipe shines with its umami-packed blend of soy sauce, oyster sauce, and dark soy sauce, harmonized by aromatic garlic, ginger, and a hint of sesame oil. The dish is a symphony of textures, from crisp-tender broccoli and carrots to the silky, sauce-drenched noodles. Ready in just 40 minutes, this one-pan wonder is a crowd-pleaser that’s as easy to whip up as it is to devour. Serve it hot for a comforting, restaurant-style meal at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams beef sirloin or flank steak
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 teaspoon ginger
- 1 medium carrot
- 200 grams broccoli florets
- 2 stalks green onions
- 300 grams egg noodles
- 1 teaspoon sesame oil
- 1 cup beef broth
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Thinly slice the beef against the grain into bite-sized pieces. In a small bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and a pinch of pepper. Add the beef and let it marinate for 15 minutes.
Cook the egg noodles according to the package instructions. Drain and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
Prep the vegetables: Mince the garlic, grate the ginger, julienne the carrot, and cut the broccoli into small florets. Slice the green onions into 1-inch pieces.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, brown sugar, beef broth, and salt to create the sauce. Set aside.
Heat a wok or large skillet over high heat and add 1 tablespoon of vegetable oil. Once hot, stir-fry the marinated beef for 2-3 minutes until browned. Remove the beef and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the garlic and ginger for 30 seconds until fragrant.
Add the carrot and broccoli to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the beef to the wok and pour in the sauce mixture. Stir to coat everything evenly. Let it simmer for 2 minutes to thicken the sauce slightly.
Add the cooked noodles and green onions to the wok. Toss everything together for 1-2 minutes until the noodles are heated through and coated in the sauce.
Serve hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
