# Beef and Broccoli Noodles

A homemade take on takeout-style beef and broccoli, served with noodles.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- flank steak
- cornstarch
- baking soda
- oyster sauce
- soy sauce
- neutral flavored oil
- grated garlic
- grated ginger
- chicken broth
- beef broth
- soy sauce
- dark soy sauce
- oyster sauce
- sesame oil
- brown sugar
- white pepper
- ginger
- garlic
- oil
- broccoli
- Shaoxing wine
- cornstarch
- water
- noodles
- green onion

## Instructions

1. Slice flank steak thinly against the grain.
2. Marinate the steak with cornstarch, baking soda, oyster sauce, soy sauce, neutral oil, grated garlic, and grated ginger. Use a vacuum sealer for shorter marination time.
3. Prepare the sauce by combining chicken broth, beef broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper.
4. Chop additional ginger and garlic for the sauce.
5. Heat a wok with oil until piping hot.
6. Add beef to the wok, flatten into a single layer, and sear until cooked along the edges. Remove the meat.
7. Add a little more oil to the wok, then add the chopped garlic and ginger. Sauté until golden brown.
8. Add Shaoxing wine (optional) and let it reduce.
9. Add broccoli to the wok and sauté until it turns a bright green. Cover to help it cook.
10. Pour the prepared sauce over the broccoli and bring to a boil.
11. Thicken the sauce by adding a slurry of equal parts cornstarch and water.
12. Add the cooked beef back into the wok with the sauce.
13. Add the noodles to the wok.
14. Sauté everything together for a final aggressive sauté.
15. Garnish with green onions and serve.

## Equipment

- wok
- seal vax container

## Tips

- Cut flank steak against the grain and thin to shorten muscle fibers for a tender bite.
- Cornstarch and baking soda in the marinade help lock in moisture.
- Vacuum sealing can shorten marination time.
- Dark soy sauce is mainly for color and can be omitted.
- Shaoxing wine provides a true takeout flavor.
- Cook broccoli until it turns a nice bright green.
- A cornstarch and water slurry thickens the sauce.
- Noodles used are pre-boiled and ready to cook; adjust if your noodles need boiling first.

## Source

- Original video: https://www.facebook.com/share/v/1GQ9vvnQiQ/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/bdd680ac-e14d-4376-bf81-60075b111c89
- Extracted: 2025-12-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt