Saucy Beef & Broccoli Noodles

Saucy Beef & Broccoli Noodles 🍜💥

Sticky, slurpy, better-than-takeout realness—right from your own kitchen.

We all have that one takeout dish that lives rent-free in our brains. For me, it’s beef and broccoli. But add in saucy noodles and I will quite literally levitate. This is that dish—but homemade and somehow even better than your usual Tuesday night order from “Lucky Panda #7.”

These Saucy Beef & Broccoli Noodles are bold, savory, just the right amount of sweet, and packed with that glossy, velvety sauce that coats every strand of noodle like a designer trench coat. Except edible. And more affordable.

🧠 Fun Fact While Your Water Boils:

Did you know broccoli didn’t even exist in China until the 20th century? Classic American-Chinese dishes like beef and broccoli actually evolved here in the U.S. with Italian-style broccoli swapped in for more traditional Chinese greens like gai lan (Chinese broccoli). So, yes—this dish is technically a delicious cultural remix.

Here’s What You’re Working With:

This isn’t your average “toss it in a wok and hope for the best” situation. There’s a plan, and every ingredient here is doing something intentional.

The Beef 🥩

We’re using thin-sliced sirloin steak because it cooks fast and soaks up marinade like it’s on a self-care retreat. A touch of baking soda (yes, trust the process) tenderizes it into that melt-in-your-mouth restaurant texture. You’ve had chewy beef before. Not here.

The Marinade Magic 🧪

Mirin adds a touch of sweetness, while oyster sauce and soy give that deep, umami punch. Cornstarch and water coat the beef so it stays juicy and gets a beautiful sear later.

The Sauce 💅

It’s a three-soy situation: light for salt, dark for color and depth, and oyster sauce for that classic stir-fry flavor. Sugar balances the salt, mirin brings a lil sparkle, and chicken broth keeps it from turning into glue. Cornstarch thickens it up at the end so your noodles are slick, not soupy.

The Stir-Fry 🍜🥦

Lo mein noodles = chewy noodle perfection. Broccoli = the MVP of crunch. Garlic + ginger = non-negotiable flavor base. And that little drizzle of toasted sesame oil at the end? It’s like perfume for your dinner.

Why You’ll Love This:

• Feeds a crowd—or just your fridge for the week. Leftovers slap.
• Faster than delivery. No app required.

Saucy Beef & Broccoli Noodles

These Saucy Beef & Broccoli Noodles are sticky, slurpy, and wildly better than takeout—loaded with tender steak, crisp broccoli, and glossy noodles. Big flavor and zero delivery fees.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 1 tablespoon light soy sauce
• 1 teaspoon baking soda
• 1 tablespoon oyster sauce
• 1 tablespoon mirin
• 1/4-1/8 teaspoon white pepper
• 2 tablespoon water
• 1 tablespoon cornstarch
• 1 lb sirloin steak thinly sliced 1/4 inch thick against the grain

Sauce

• 1 tablespoon mirin
• 2 tablespoon oyster sauce
• 1 tablespoon granulated sugar
• 2 tablespoon dark soy sauce
• 2 tablespoon light soy sauce
• ¾ cup low sodium chicken broth
• 1 tablespoon cornstarch

Stir Fry

• 1 lb lo mein noodles
• 1 lb broccoli cut into bite-sized pieces
• 6 garlic cloves finely minced
• 1 tablespoon ginger finely minced
• 1 teaspoon toasted sesame oil

Instructions

• In a medium bowl, combine the baking soda, light soy sauce, oyster sauce, mirin, white pepper, water, and cornstarch and mix. Add in the thinly sliced sirloin, stir until the beef is evenly coated and glossy. Let it marinate for at least 15 minutes, or refrigerate up to 24 hours if making ahead.
• In a separate small bowl, whisk together the sauce ingredients.
• Bring a pot of salted water to a boil. Add the chopped broccoli and cook for about 1 minute, just until vibrant green and slightly tender. Drain and set aside.
• Now prepare and cook your lo mein noodles—1 minute for fresh, or 1 minute less than package instructions if using dried. Drain and rinse under cold water to stop the cooking. Set aside.
• Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, spread the beef out in a single layer and sear for about 30 seconds per side, or until nicely browned. Remove the beef from the pan and set it aside.
• Add another tablespoon of oil to the same pan. Sauté the garlic and ginger for about a minute, until fragrant. Add the broccoli and stir-fry for another minute. Pour in the sauce and let it come to a gentle simmer for a minute or two. Then add the cooked noodles and seared beef. Toss everything together for 2–3 minutes, until the sauce evenly coats the noodles.
• Turn off the heat, drizzle in the toasted sesame oil, and give it a final toss. Serve hot and enjoy!

Servings: 4