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Meaty with a dash of veggies

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Meat Noodles Asian noodles Lunch / Dinner Main Courses One Bowl Meals Snacks

Beef, broccoli and noodle stir fry

Published: 12.01.2021 » Last updated: 01.04.2023

Ten minutes to prep and ten minutes to cook, this beef, broccoli and noodle stir fry is flavored with garlic, ginger, soy sauce, rice wine, oyster sauce, Chinese black vinegar and Japanese Worcestershire sauce.

Beef broccoli and noodle stir fry

Don’t you just love the colors? The right combination of vegetables does that. A benchmark of Asian stir fries, really. And combining broccoli florets with carrot slices and shiitake gives the dish a lovely textural contrast too.

Is it a Chinese or Japanese dish? A little bit of both with a touch of Korean. The noodles are typical Chinese egg noodles. The seasoning includes Japanese Worcestershire sauce and mirin. But the overall flavor is more Korean than Chinese or Japanese because the sauce also has gochujang and chili flakes.

So, it’s fusion? Yes! And a glorious fusion dish it is too. Salty, sweet with a bit of tang from the Chinese black vinegar.

Cooking this noodle stir fry is done in three stages. The beef is cooked first, then the vegetables and finally, the noodles. Because the same sauce is used to season the meat and noodles, mix all the ingredients for the sauce before you start cooking.

Browning thinly sliced beed in a wok

Coat the bottom of your wok or frying pan with sesame oil, spread the beef, leave to sear a bit before turning over.

Seasoning beef in wok

When the beef has lost most of its raw pinkish appearance, pour in half of the prepared sauce, sprinkle in a bit of sugar and cook until the meat has soaked up the liquid. The beef will be fully cooked at this point.

Stir frying vegetables and mushrooms in wok

In a clean pan or wok, heat cooking oil and stir fry the vegetables and mushrooms with salt and pepper. We’re not seasoning them with sauce because that would make the vegetables too dark, and we really want them to retain their natural colors as much as possible.

Sauteeing garlic and ginger, and adding noodles

When the vegetables and mushrooms are done — meaning they’re still lightly crisp and definitely not soft — scoop them out. Heat more cooking oil in the same pan or wok and saute your garlic and ginger until you smell their lovely fragrance before dumping in the noodles.

Seasoning noodles before adding stir fried vegetables and mushrooms

Take the remaining sauce, drizzle over the noodles and toss thoroughly. Add the vegetables and mushrooms, and continue tossing to distribute.

Adding cooked beef to stir fried noodles and vegetables in wok

Finally, add the cooked beef (and any accompanying liquid) and cook, stirring and tossing, until everything is heated through.

Full recipe below

Beef, broccoli and noodle stir fry

Connie Veneracion
Choose a good cut of beef and have your butcher slice it thinly. Stewing beef is not good for this recipe. Loin or round would be ideal. The slices should be no more than two millimeters.
Beef broccoli and noodle stir fry (lo mein)
Print
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian Fusion
Servings 4 people

Ingredients
  

Sauce

  • ¼ cup Japanese soy sauce
  • ¼ cup mirin
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon Japanese Worcestershire sauce - (we use Bulldog brand at home)
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar

Beef

  • 1 tablespoon sesame seed oil
  • 400 grams thinly sliced beef - cut into two-inch pieces
  • 1 teaspoon sugar

Vegetables

  • 2 tablespoons cooking oil
  • 2 cups broccoli florets
  • ½ cup carrot slices
  • 1 cup shiitake slices
  • 1 ½ teaspoons salt
  • ¼ teaspoon pepper

Noodles

  • 2 tablespoons cooking oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 500 to 600 grams fresh egg noodles - blanched, drained, refreshed in cold water then drained thoroughly

Instructions
 

Make the sauce

  • Mix together all the ingredients for the sauce.
  • Divide the sauce into two equal portions.

Cook the beef

  • In a pan, heat the sesame seed oil then spread the beef in the hot oil. Cook until the underside is browned then stir and cook over high heat until most of the pinkness is gone.
  • Pour in one portion of the sauce and sprinkle in a teaspoon of sugar.
  • Cook, stirring often, until the meat has soaked up the liquid.
  • Set the beef aside and keep warm.

Stir fry the vegetables

  • In a wok or large frying pan, heat the two tablespoons of cooking oil and spread the broccoli florets, carrot slices and shiitake on the bottom of the pan.
  • Sprinkle in salt and pepper.
  • Stir fry for a minute or two depending on the size of the broccoli florets.
  • Scoop out the vegetables and set aside. Keep warm.

Stir fry the noodles

  • In the same wok or frying pan where you stir fried the vegetables, heat another two tablespoons of oil.
  • Saute the garlic and ginger just until aromatic.
  • Add the noodles and toss until every strand is coated with oil.

Finish the beef, broccoli and noodle stir fry

  • Pour the remaining sauce over the noodles and toss to distribute evenly.
  • Add the stir fried vegetables and mushrooms, and toss well.
  • Finally, add the beef to the noodles and vegetables. Continue stir frying just until everything is heated through.
  • Taste, adjust the seasonings if needed, and serve immediately.
Print
Keyword Beef, Mushrooms, Noodles, Stir Fry

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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