Ultimate Beef and Broccoli Noodles: A Flavor-Packed Weeknight Dinner
Table of Contents
Introduction
If you’re craving a comfort-food mash-up that’s both hearty and healthy, look no further than Beef and Broccoli Noodles. This dish brings together tender ground beef, bright green broccoli florets, and chewy noodles, all coated in a savory sauce that’s reminiscent of your favorite takeout but made in your own kitchen.
Inspired by beloved Chinese takeout staples, this American twist adds a handful of pantry staples—noodles, chicken broth, and a simple homemade sauce to transform weeknight cooking into something special. Whether served for a cozy family dinner or a casual lunch in the backyard, Beef and Broccoli Noodles bring together bold flavors that resonate with home cooks across the U.S. and make for minimal cleanup.
Why You’ll Love These Beef and Broccoli Noodles
These Beef and Broccoli Noodles deliver restaurant-worthy taste without the fuss, making them ideal for busy evenings.
- Fast & Friendly: Ready in under 30 minutes from start to finish perfect for squeezing into a hectic weeknight schedule.
- Family-Pleasing: The mild sweetness of the honey balances the savory sauce, creating a dish both kids and adults will devour.
- Budget-Savvy: Uses affordable staples like ground beef and pantry noodles no need for expensive cuts or specialty items.
- Customizable: Easily adapt to dietary needs by swapping proteins, adjusting sauces, or adding extra veggies.
- One-Pan Cleanup: Aside from pre-cooking the noodles, everything comes together in a single skillet, so you’ll save time scrubbing later.
Ingredients for Beef and Broccoli Noodles
Note: The list below is exact—don’t tweak the amounts! Bracketed tips can help you swap or upgrade if needed.
- 8 ounces dried udon, ramen, soba, lo mein noodles, or spaghetti
- 1 large crown broccoli (10 to 12 ounces)
- 2 cloves garlic
- 1 (1-inch) piece fresh ginger
- 1 1/4 cups low-sodium chicken broth, divided
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt, plus more for the noodles
- 1/4 teaspoon freshly ground black pepper
- Thinly sliced scallions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
Step-by-Step Instructions for Beef and Broccoli Noodles
- Boil the noodles. In a large pot, bring generously salted water to a rolling boil. This first step sets the foundation for your Beef and Broccoli Noodles by cooking the noodles al dente, ensuring they still hold their shape when tossed in sauce.
- Cook slightly under. Add the 8 ounces of dried noodles and stir gently to prevent sticking. Cook them for about 2 minutes less than the package directs; they’ll finish cooking later in the skillet, so aim for a slightly underdone but pliable texture.
- Drain and chill. Drain the noodles in a colander and rinse under cool running water to stop the cooking process and remove excess starch. Shake well to eliminate pooled water, then set the noodles aside on a plate or tray for easy handling.
- Prep the broccoli. Cut the large broccoli crown into 1-inch florets, yielding about 3 cups of bright green vegetable. Chopping the broccoli correctly ensures that each bite of your Beef and Broccoli Noodles is tender-crisp and evenly coated.
- Mince aromatics. Peel and mince the garlic cloves, then peel and grate or mince the 1-inch piece of fresh ginger. These aromatics build the fragrant base of the sauce, so aim for fine pieces to distribute flavor evenly.
- Whisk the sauce. In a medium mixing bowl, whisk together 3/4 cup of the chicken broth, soy sauce or tamari, oyster sauce, honey, and cornstarch. Continue whisking until the cornstarch is fully dissolved and the sauce has a smooth, slightly thick texture.
- Heat the skillet. Warm the olive oil in a large skillet over medium-high heat. The oil should shimmer and spread easily across the pan before adding any ingredients—this prevents sticking and promotes even browning.
- Brown the beef. Add the ground beef, seasoning with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Use a wooden spoon to break the meat into medium-sized pieces, pressing down so each morsel gets direct contact with the hot surface.
- Develop flavor. Cook the meat for 5 to 7 minutes, stirring occasionally, until all pink spots disappear and you see flavorful brown bits forming on the skillet surface. These browned edges add depth to the final dish.
- Steam the broccoli. Pour in the remaining 1/2 cup of chicken broth and add the broccoli florets. Stir to combine, then cover the skillet with a tight-fitting lid. Let the vegetables steam for about 3 minutes, or until the florets are bright green and slightly tender when pierced with a fork.
- Finish the sauce. Give the sauce another quick whisk to ensure any settled cornstarch is mixed back in. Pour the sauce into the skillet along with the noodles, gently folding to coat every strand and piece of beef in the glossy mixture.
- Thicken & serve. Cook, stirring frequently, for another 2 to 3 minutes or until the sauce thickens and clings to the noodles. You’ll know it’s ready when the liquid level has reduced and the noodles appear well-glazed.
- Garnish and enjoy. Transfer to serving bowls or a large platter, and if desired, garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds for extra texture and color.
Recipe Variations for Beef and Broccoli Noodles
- Vegetarian twist: Swap the beef for cubed tofu or tempeh and use vegetable broth.
- Spicy kick: Stir in sriracha or red pepper flakes when you whisk the sauce.
- Extra umami: Add a tablespoon of hoisin or fish sauce to the sauce mixture.
- Gluten-free swap: Use tamari in place of soy sauce and choose rice noodles instead of wheat varieties.
Serving Suggestions for Beef and Broccoli Noodles
- Crisp salad side: Pair your Beef and Broccoli Noodles with a crisp cucumber salad tossed in rice vinegar and sesame oil to lighten the meal and add a refreshing crunch.
- Appetizer pair-up: Serve alongside steamed dumplings or veggie spring rolls for a restaurant-style spread.
- Pickled accents: Offer quick-pickled carrots and radishes so guests can customize each bite with tangy pops.
- Beverage match: Complement the savory flavors with a chilled glass of jasmine tea or citrus-infused sparkling water.
Storage & Leftover Tips for Beef and Broccoli Noodles
To store leftovers, transfer any cooled portions to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to revive the sauce’s coating. You can also freeze large batches in freezer-safe bags for up to 2 months just thaw overnight in the fridge before reheating. If the noodles have absorbed most of the sauce, stir in an extra tablespoon of broth when warming to restore that glossy sheen.
FAQ
Q: Can I use different types of noodles?
A: Absolutely. While udon or lo mein noodles give a chewy bite, ramen, soba, or even spaghetti all work well. Just adjust cooking times for tenderness and rinse appropriately to remove excess starch.
Q: How can I make this recipe vegetarian or vegan?
A: Swap out the ground beef for cubed tofu, tempeh, or a plant-based mince. Use vegetable broth and ensure your sauces like oyster sauce are replaced with vegan alternatives, such as mushroom-based stir-fry sauces.
Q: Is this dish freezer-friendly?
A: Yes. Portion the cooled noodles into freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat on the stovetop, stirring in a little extra liquid as needed.
Q: Can I prep the sauce ahead of time?
A: You can mix the sauce up to one day in advance; keep it covered in the fridge and give it a quick re-whisk before using to ensure the cornstarch hasn’t settled.
Conclusion & Call to Action
I hope you enjoy making these Beef and Broccoli Noodles as much as I do! This one-pan recipe delivers on taste, ease, and family-friendly appeal perfect for any night of the week. If you tried it, let me know how it turned out by leaving a comment below, rating the recipe, and sharing a photo on social media with your favorite hashtag. Don’t forget to bookmark this post and explore our other easy weeknight dinners for more inspiration! If you liked this, try my Grilled Chicken Salad !
Beef and Broccoli Noodles
Ingredients
Main Ingredients
- 8 oz dried udon, ramen, soba, lo mein noodles, or spaghetti
- 10 to 12 oz large crown broccoli
- 2 cloves garlic
- 1 inch piece fresh ginger
- 1 1/4 cups low-sodium chicken broth divided
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt plus more for the noodles
- 1/4 teaspoon freshly ground black pepper
- Thinly sliced scallions for garnish (optional)
- Toasted sesame seeds for garnish (optional)
Instructions
Cooking Instructions
- Fill a large pot with salted water and bring it to a boil.
- Add the 8 ounces of dried noodles and cook them for 2 minutes less than what's mentioned on the package.
- Once cooked, drain the noodles and rinse them under cool water.
- Cut the broccoli crown into 1-inch florets, which should be about 3 cups.
- Mince the garlic cloves and peel and mince the fresh ginger.
- In a medium bowl, mix the garlic, ginger, 3/4 cup of the chicken broth, soy sauce or tamari, oyster sauce, honey, and cornstarch. Whisk until combined.
- In a large skillet, heat the olive oil over medium-high heat until it starts to shimmer.
- Add the ground beef, seasoning it with kosher salt and black pepper.
- Cook the meat while breaking it up into medium pieces with a wooden spoon until it’s browned and cooked through, about 5 to 7 minutes.
- Next, add in the broccoli along with the remaining 1/2 cup of chicken broth.
- Stir everything together, cover the skillet, and let it cook until the broccoli turns bright and slightly tender, for around 3 minutes.
- Give the sauce another whisk to ensure it's well combined and pour it into the skillet along with the noodles.
- Toss everything together and cook until the sauce thickens and generously coats the noodles, about 2 to 3 minutes.
- Optionally, garnish with thinly sliced scallions and toasted sesame seeds before serving.
