Name: Ginger Beef & Broccoli Noodle Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 cups broccoli florets; 8 oz noodles (lo mein, rice noodles, or spaghetti); 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1/4 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp brown sugar; 1 tsp cornstarch; 1/4 cup water; 2 tbsp vegetable oil; 1 tsp sesame oil; 2 green onions, sliced (for garnish); Optional: red pepper flakes or chili paste to taste

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Ginger Beef & Broccoli Noodle Stir Fry is my go-to dish when I’m craving something bold, savory, and satisfying—all in one pan. Tender strips of beef, crisp-tender broccoli, and chewy noodles come together in a fragrant ginger-soy sauce that’s both comforting and packed with flavor. It’s the kind of meal I can whip up quickly and enjoy just as much as takeout—maybe even more.

Why You’ll Love This Recipe

I love how this recipe brings together a perfect balance of textures and flavors. The beef is juicy, the broccoli adds a nice crunch, and the noodles soak up every drop of the savory ginger sauce. It’s a complete meal in one dish, so I don’t need any extras on the side. I also appreciate how fast and flexible it is—perfect for busy nights or when I want to clean out the fridge with whatever veggies I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced
Broccoli florets
Noodles (I like using lo mein, rice noodles, or even spaghetti)
Fresh ginger, grated
Garlic, minced
Soy sauce
Oyster sauce
Brown sugar
Cornstarch
Vegetable oil
Sesame oil
Green onions (for garnish)
Optional: red pepper flakes or chili paste for a kick

Directions

I start by cooking the noodles according to the package instructions, then draining and setting them aside.
While the noodles cook, I whisk together soy sauce, oyster sauce, brown sugar, cornstarch, and a bit of water to make the stir fry sauce.
I heat some vegetable oil in a large skillet or wok over medium-high heat and quickly sear the beef slices until browned. I remove them and set them aside.
In the same pan, I toss in the broccoli and stir-fry it until bright green and just tender. If needed, I add a splash of water to help it steam.
I add garlic and ginger, stirring just until fragrant—this only takes about 30 seconds.
Then I return the beef to the pan, add the cooked noodles, and pour in the sauce. I toss everything together until it’s well-coated and heated through.
To finish, I drizzle a little sesame oil and top with green onions before serving.

Servings and timing

This recipe makes about 4 generous servings. From start to finish, it takes around 30 minutes—15 minutes of prep and 15 minutes of cooking. It’s quick enough for a weeknight dinner but tasty enough to impress guests.

Variations

I like to mix things up by using chicken or shrimp instead of beef. For more veggies, I sometimes add bell peppers, snap peas, or carrots. If I’m out of noodles, rice makes a great substitute. I’ve also used tamari or coconut aminos to make it gluten-free, and I love adding a sprinkle of toasted sesame seeds for extra crunch.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just toss it in a skillet with a splash of water or extra sauce to loosen it up. The microwave works too, but the texture is best when reheated on the stovetop.

FAQs

Can I use frozen broccoli?

Yes, I use frozen broccoli when fresh isn’t available. I just make sure to thaw and pat it dry before stir-frying so it doesn’t water down the dish.

What cut of beef works best?

Flank steak or sirloin are my top choices because they stay tender and cook quickly. I always slice it thin against the grain.

Can I make this ahead of time?

I can prep everything ahead—the sauce, sliced beef, and chopped veggies—but I prefer to cook it fresh for the best texture. It still reheats well though.

Is this recipe spicy?

Not unless I add spice myself. I sometimes mix in chili flakes or a dab of chili garlic paste if I want a bit of heat.

What type of noodles should I use?

Lo mein noodles are great, but I’ve used udon, rice noodles, or even spaghetti in a pinch. Any long noodle that holds sauce works fine.

Conclusion

Ginger Beef & Broccoli Noodle Stir Fry is one of my favorite quick dinners that never disappoints. It’s packed with flavor, loaded with texture, and customizable to whatever I have on hand. Whether I’m feeding my family or just craving something satisfying, this dish always hits the spot.