Tender slices of beef that are SO juicy, SO flavorful stir fried and smothered in the most incredible savory sauce with lip smacking noodles!

Beef and Broccoli Noodle Bowls with chopsticks.

This past weekend I was able to attend a food blogging conference in Portland called Indulge. We did a lot of indulging, learning and laying around with friends, pic HERE (its a little embarrassing what friends can get you to do). The conference was a fabulous time to meet online virtual friends in real life who really understand the blog side of you.

You see, this blogging world is crazy. Crazy wonderful, crazy exciting, crazy busy – so, so busy. I had no idea before I started Carlsbad Cravings all that was involved in running a food blog (other than cooking) if you choose to treat your blog like a business. Its so demanding, in fact, that many of us have assistants, some bloggers even have 3 assistants who each work 20+ hours a week – who knew?! But at the end of the day and all the learning at conferences, I am so so grateful it all comes back to food and you. Thank you so much for letting me do what I love. Thank you for your comments. Thank you for your shout outs on Instagram. Thank you for making my recipes! It has been a whirlwind two years and I am so so grateful for every second of it.

So let’s flashback to the very first month I started my blog, just over two years ago, when I posted my Better Than Takeout Beef and Broccoli. To this day, I am convinced it is the best beef and broccoli recipe out there. You may or may not agree, but I think you will agree it is pretty fantastically delicious and when something is that delish, it needs to be consumed in more ways than one – enter Beef and Broccoli Noodle Bowls!

A close up of Beef and Broccoli Noodle Bowls.

Essentially, I increased the sauce, added red bell peppers, shallots and snow peas so the these Beef and Broccoli Noodle bowls have the same flavor profile as the stir fry with a swapping out of rice for slurpilicous noodles.

Beef and Broccoli Noodle Bowls being scooped with chopsticks.

What I love about this recipe, aside from the better than takeout deliciousness, is how quick and easy it is! After you have marinated the beef, this stir fry can be on your table in minutes with a simple stir frying of thinly sliced, marinated beef seeping with flavor, followed by a quick steaming of your broccoli in the same skillet, then stir frying red bell peppers, garlic, ginger and shallots. Add in your whisked together perfectly balanced savory sauce with a little sweet and a little spice along with your snow peas and finally stir in your noodles (ramen, thin spaghetti, soba, whatever your belly desires), so the sauce bathes every nook and cranny and its time to dig in…

Beef and Broccoli Noodle Bowls eating with chopsticks.

way in..(you can see step by step pin HERE).

Close up of Beef and Broccoli Noodle Bowls with sesame seeds.

Beef and Broccoli Noodle Bowls, because for me its all about sharing food I love and hopefully you love enough to become family favorite recipes you make again and again! xo

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Tools Used in This Recipe

Nonstick Fry Pan with Lid 12 in.

Measuring Cups and Spoons Set

Tongs

Kitchen Knife Set

Teak Wood Cutting Board

Garlic Press

See Favorite Tools

Servings: -6 servings

Total Time: 25

Prep Time: 15

Cook Time: 10

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Ingredients

6-8 oz. ramen noodles, thin spaghetti or soba noodles (6 oz. for saucier), cooked al dente
1 tablespoon peanut oil (may sub olive oil)
2 1/2 teaspoons sesame oil, divided (may sub olive oil)

Beef Marinade

1 pound flank steak cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
1/2 teaspoon sriracha
1 1/2 teaspoons brown sugar
1 tablespoon Japanese rice wine or dry sherry, not rice vinegar

Sauce

3/4 cup water
5 tablespoons oyster sauce *
3 tablespoons brown sugar **
4 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper

Stir Fry

3 ½ – 4 cups broccoli florets, cut into bit size pieces
1/4 cup water
1 red bell pepper, chopped
6 garlic cloves, minced
1 tablespoon minced ginger
1 shallot, chopped
1 cup Snow peas, ends trimmed
green onions (optional)
sesame seeds

Instructions

Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate 2-8 hours.
When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
Drain excess marinade off of beef and pat with paper towels.
Heat 1 ½ teaspoons sesame oil (may sub olive oil) in a large nonstick skillet over high heat until very hot and sizzling. Add beef, break up any clumps and cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and sauté for 30 seconds. Add ¼ cup water, cover pan, and lower heat to medium. Steam broccoli just until crisp-tender, about 2 minutes.
Push the broccoli to the sides of the skillet and add 1 teaspoon sesame oil. Let heat a few seconds then add red peppers, shallots, garlic, and ginger to the center of the pan and sauté for one minute.
Return the beef to the skillet along with snow peas and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Add noodles and stir to evenly combine.
Add sriracha to taste if desired and garnish with green onions and sesame seeds (optional).

Notes

*Oyster Sauce can be found in the Asian aisle of most supermarkets and is essential to this recipe.
**If you add additional Sriracha at the end of cooking like me, you may want to add more brown sugar to balance out the heat.

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19 Comments

Marisa Franca @ All Our Way says

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I am so impressed!!! You can use chopsticks 🙁 My hubby can too but I end up making a mess. I swore that I was going to learn how to eat with them — I really think it will help me on my diet 🙂 I will have to eat slowly because the food keeps falling off of the sticks. By the time I get a bite it will be small and I’ll have burned off 1000’s of calories just from all of the effort and frustration. I love your recipe. I’m making your beef and broccoli this weekend.

Jean says

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Never read anything about cooking the noodles

- Jen says
  
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  Hi Jean, it is hard to miss – its just after the noodles are listed – they should be cooked al dente. Enjoy!
  
Liz says

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Thank you Jen – all beautiful recipes. Have a Wonderful Day!

- Jen says
  
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  Thanks for the thanks Liz! I hope you have a beautiful day as well! xo
  
Dorothy Dunton says

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Hi Jen! Beef and broccoli is my favorite! For some reason flank steak and skirt steak are hard to find here (?), so I buy hanger steak instead. Every time I want broccoli it seems that all I can find looks like it’s been in been around way too long so I buy frozen and lightly steam it before I put it in. Red bell pepper and sugar snap peas are also two of my favorite additions. Oh, and of course onion! 🙂

- Jen says
  
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  Hi Dorothy, if you love beef and broccoli, I think you will especially love this recipe and it sounds like with frozen broccoli, you are ready to make it already 🙂 I love peas and bell peppers so much I have to keep myself them from putting them in every Asian recipe I post – glad you like them too! xo
  
Lora says

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Made this tonight…another delicious recipe!

- Jen says
  
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  Hi Lora, so glad you liked it! Thank you for trying my recipes!
  
Meredith Henning says

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This was AMAZING – my whole family gobbled it up, thank you <3

- Jen says
  
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  You are so welcome! I am thrilled your whole family loved it, thank you Meredith!
  
Naomi says

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This looks so yummy I really want to try it! What can I use if I don’t have rice wine?

- Jen says
  
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  Thanks Naomi! You can substitute dry sherry but I highly recommend getting rice wine – I use it almost every Asian dish and its amazing!
  
Shanda D says

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I’m allergic to rice wine and sherry. What can I use as a substitute?

- Jen says
  
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  Hi Shanda! If you aren’t alergic to rice wine vinegar, then I would substitute it with 1 tablespoon plus 1/2 teaspoon sugar. You could also try white grape juice. Hope this helps!
  
  - Shanda says
    
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    I’m allergic to rice wine vinegar, sherry, any wine. It kind of limits my cooking☹️. I’ll try the white grape juice- I hank you!
    
    - Jen says
      
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      You are so welcome, enjoy!
      
Dinner by Dayna says

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Made this tonight with the choice of rice or ramen noodles. Everyone loved it! I did make the sauce part of the recipe for 8 servings when the rest of the recipe was sized for 6 servings and it was perfectly saucy. A splash of sirracha went in with the sauce mix before cooking without adding any heat but kept the sweet in check. This will be a repeat!!

- Jen says
  
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  Thank you for giving this a try! I’m so pleased that it was such a hit!