This easy beef and broccoli noodle stir fry is so insanely good and comes together in 30 minutes with tender strips of flank steak, crisp broccoli, and fresh udon noodles all tossed in a simple, flavour-packed garlic ginger sauce. Cooked in one pan, it’s a quick and balanced, better-than-takeout dinner that’s perfect for busy weeknights (and just as good for leftovers)!

A bowl of stir-fried noodles with beef, broccoli, and onions, topped with sesame seeds and green onions. Chopsticks rest on the bowl, with a skillet, sesame seeds, and seasoning visible in the background.

If you love beef and broccoli but want a wholesome homemade version that comes together quickly, you’re in the right place, friend. I owe my love of this dish (and these droolworthy 30-minute shrimp ramen noodles) to my dad, the undisputed stir-fry master. 

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Growing up in a half Chinese household we ate a lot of rice and noodle dishes, and this one will forever hold a special, nostalgic place in my heart. My dad has a way of making simple ingredients taste incredible, and this dish is inspired by how he cooks: hot pan, quick-sear, lots of garlic and ginger, and bold flavors in every bite. 

From a dietitian standpoint, it’s also an incredibly nourishing family friendly dinner (personally approved by my 3 and 6 year old), packed with my go-to PFF combo of protein, fiber and nourishing fats to keep those blood sugars balanced, and help you to stay full longer. 

While my dad traditionally served his over rice, I riffed a bit on his version to make this a one-pan stir-fry made with delicious, plump and slurpable udon noodles. I particularly love udon for this easy weeknight dinner because they hold up well to the glossy sauce, and won’t fall apart or get soggy if you’re eating them the next day.

Are you drooling yet!? Cause I am. haha

Let’s Talk Success Tips to Make This Easy Beef & Broccoli a Homerun Every Time

Keep the ingredient List Simple! 

A flat lay of labeled ingredients for beef udon: sesame seeds, green onion, chicken stock, udon noodles, sesame oil, rice vinegar, broccoli, garlic & ginger, beef, white onion, oyster sauce, hoisin sauce, and soy sauce on a pink surface.

Many classic beef and broccoli recipes rely on shaoxing wine, but since that’s not something most of us keep on hand, I tested this version with more everyday ingredients instead like soy sauce and oyster sauce. And my secret ingredient to give it that truly better-than-takeout feel, just enough hoisin for the perfectly sticky glaze-like consistency to coat every noodly crevice. 

The result? That familiar beef and broccoli flavor without a trip to the specialty grocery store. 

Resist the Urge to Stir the Beef! When I say cook without stirring, seriously…do not stir! This is the key to getting that flavourful golden crust on the beef and makes a big difference in a taking it from a “yah that’s good”, to an “omg can you make that again!?” result. haha

This flavour-packed dish is quick, satisfying and picky-eater approved making it the perfect recipe to add to your repeat weeknight dinner rotation!

Let’s Get Cooking!

A clear glass bowl filled with sliced raw beef marinated with chopped garlic and ginger, held by a hand against a light pink background.
Thinly slice the steak against the grain and marinate
A hand holds a clear glass bowl filled with a dark brown liquid, set on a light pink surface.
Make the sauce
Slices of beef cooking and browning in a stainless steel skillet, with visible pieces of garlic and a caramelized surface on the meat.
Sear the beef. Remember–don’t stir!
Broccoli florets and sliced onions cooking in a stainless steel pan on a stovetop, with some onions lightly browned and the broccoli bright green and fresh.
Cook the veggies until tender crisp 
A close-up of a pan filled with stir-fried noodles, broccoli florets, and vegetables, all lightly coated in sauce. Steam rises from the hot dish, indicating it has just been cooked.
Add the sauce and noodles and cover to let the noodles loosen and separate.
A skillet with beef, broccoli, and noodles in a savory sauce sits beside a bowl of the same dish, garnished with green onions and sesame seeds. Small bowls of green onions and sesame seeds are nearby on a pink surface.
Toss the beef into that saucy goodness. And don’t skip the green onion and sesame seeds! They add so much flavour!
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A bowl of stir-fried noodles with beef, broccoli, and onions, topped with sesame seeds and green onions. Chopsticks rest on the bowl, with a skillet, sesame seeds, and seasoning visible in the background.

Quick & Easy Beef and Broccoli Noodle Stir-Fry

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  • Author: Lindsay Pleskot, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Mains
  • Diet: Diabetic
Print Recipe

Description

This easy beef and broccoli noodle stir fry is so insanely good and comes together in 30 minutes with tender strips of flank steak, crisp broccoli, and fresh udon noodles all tossed in a simple, flavour-packed garlic ginger sauce. Cooked in one pan, it’s a quick and balanced, better-than-takeout dinner that’s perfect for busy weeknights (and just as good for leftovers)!

Ingredients

Scale

Beef

  • 1 lb (450 g) flank or skirt steak

 

Marinade

  • 4 cloves garlic, minced or grated (about 2 Tbsp)
  • 2-inch knob ginger, minced (about 2 Tbsp)
  • 1 Tbsp soy sauce
  • 2 tsp unseasoned rice vinegar
  • Salt and freshly ground black pepper

 

Beef & Broccoli Sauce

  • 1 cup beef or chicken stock
  • 2 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp hoisin sauce

 

Stir-Fry

  • 2 Tbsp toasted sesame oil, divided, plus more as needed
  • 1 white onion, thinly sliced
  • 4 cups broccoli florets (about 1 head), cut into bite sized pieces
  • 600g fresh udon noodles
  • Green onion, thinly sliced, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Thinly slice the steak against the grain, cutting the slices in half if needed to make strips about 2 inches long and ¼ inch thick. Add to a medium bowl.
  2. To the same bowl, add the garlic, ginger, soy sauce, rice vinegar, and salt and pepper for the marinade. Marinate for at least 5 minutes, or overnight.
  3. In another small bowl, whisk together the chicken stock, oyster sauce, soy sauce, and hoisin for the sauce. Set aside.
  4. in a wok or large frying pan, heat 1 ½ tablespoons of the sesame oil over medium-high heat. Lift the beef out of the marinade, letting any excess drip off, and add to the pan in a single layer (cook in batches if needed). Discard any remaining marinade. Sear the beef without stirring for 2-3 minutes until nicely browned. Flip and sear the other side for another 1–2 minutes. Transfer the beef to a plate and set aside.
  5. In the same pan, heat the remaining ½ tablespoon of sesame oil if needed (there may be enough oil left in the pan from cooking the beef). Add the onion and cook until translucent, 1–2 minutes. Add the broccoli, cover, and steam until bright green, 1–2 minutes (do not overcook, as it will continue to cook with the noodles).
  6. Add the sauce and udon noodles, cover and cook for another 2-3 minutes,allowing the noodles to separate. Remove the lid and toss to separate the noodles and coat them in the sauce. Cook another 2-3 minutes, uncovered. Return the beef and any accumulated juices to the pan and cook until heated through.
  7. Serve sprinkled with green onion and sesame seeds.