Best Stir Fry Beef And Broccoli With Chow Mein Noodles

If you need a quick and satisfying dinner idea, this beef and chow mein noodle stir fry is always a winner and better than takeout! This dish is packed with tender steak, crisp vegetables, and chewy noodles, all tossed in a rich, savory-sweet sauce.

Beef Noodle Stir Fry

A quick and flavourful weeknight dinner the whole family will love. 

It’s easy to make, packed with flavor, and perfect for busy weeknights when everyone is hungry.

You will need the following ingredients listed below to make this 30 minute meal (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post)

Ingredients: 

For the Sauce 

• Soy Sauce 
• Cornstarch 
• Beef Broth 
• Brown Sugar 
• Hoisin Sauce 
• Rice Vinegar 
• Sesame Oil 
• Garlic
• Fresh Ginger 
• Red Pepper Flakes 

For the Stir Fry 

• Chow Mein Noodles 
• Vegetable Oil 
• Carrots
• Sirloin Steak 
• Onion
• Broccoli Florets 
• Green Onions
• Sesame Seeds

Directions: 

1. Make the sauce 
   In a small bowl, whisk together the soy sauce, cornstarch, beef broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth. Set aside. 

2. Cook the noodles 
   Cook the chow mein noodles according to package directions. Drain well and toss lightly with a drizzle of oil to prevent sticking. 

3. Sear the beef 
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the sliced steak and cook for 2–3 minutes until browned. Remove to a plate and set aside. 

4. Cook the vegetables 
   In the same pan, add the remaining oil. Stir fry the onion, carrots, and broccoli for 3–4 minutes until just tender.  

5. Combine everything 
   Return the beef to the pan along with the cooked noodles. Pour in the prepared sauce and toss to coat everything evenly. Cook for 2–3 minutes, stirring frequently, until the beef is cooked through and the sauce has thickened. 

6. Serve 
   Remove from heat. Garnish with green onions and sesame seeds before serving. 

Tips for Best Results 

• Slice the steak thinly. Cutting the beef against the grain into thin strips ensures it cooks quickly and stays tender. 
• Prep everything before cooking. Stir fry moves fast, so have your vegetables chopped, sauce mixed, and noodles cooked before heating the pan. 
• Use high heat. A hot wok or skillet helps sear the beef and keeps the vegetables crisp-tender instead of soft. 
• Do not overcrowd the pan. Cook the beef in batches if necessary to prevent steaming instead of searing. 
• Adjust the sauce. For a spicier dish, add more red pepper flakes or a splash of sriracha. For a sweeter flavour, increase the brown sugar slightly. 
• Noodle options. Chow mein noodles are classic, but you can also use lo mein, udon, or even spaghetti in a pinch. 
• Vegetable swaps. Snow peas, bell peppers, mushrooms, zucchini, or baby corn all work well if you want to change up the mix. 

Ingredients and Substitutions 

• Soy sauce: Low-sodium soy sauce keeps the dish flavourful without being overly salty. If you need a gluten-free option, use tamari or coconut aminos. 
• Cornstarch: Helps thicken the sauce so it clings to the noodles and beef. Arrowroot starch can be used as an alternative. 
• Beef broth: Adds depth to the sauce. Chicken broth or vegetable broth will also work. 
• Brown sugar: Balances the savoury flavours with a hint of sweetness. Honey or maple syrup can be substituted. 
• Hoisin sauce: Provides a rich, slightly sweet flavour. Oyster sauce or a mix of soy sauce and brown sugar can be used if hoisin is unavailable. 
• Rice vinegar: Adds brightness to the sauce. White wine vinegar or apple cider vinegar are good substitutes. 
• Sesame oil: A must for its nutty flavour. Toasted sesame oil gives the best taste, but you can use another neutral oil if necessary. 
• Garlic and ginger: Fresh is best for bold flavour, but you can substitute ½ teaspoon each of garlic powder and ground ginger in a pinch. 
• Crushed red pepper flakes: Adds a touch of heat. Adjust to taste or replace with sriracha or chilli paste. 

For the Stir Fry 

1. Chow mein noodles: Lo mein, udon, rice noodles, or even spaghetti can be used. 
2. Vegetable oil: A neutral oil with a high smoke point works best. Canola or sunflower oil are good options. 
3. Carrots: Add sweetness and crunch. Julienned zucchini or snap peas can be used instead. 
4. Sirloin steak: Tender and quick-cooking. Flank steak, skirt steak, or ribeye are also great choices. For a lighter version, swap with chicken, pork, or tofu. 
5. Onion: Yellow or white onion adds savoury depth. Red onion can be used for a slightly sweeter flavour. 
6. Broccoli: Provides texture and colour. Broccolini, snow peas, or green beans are good alternatives. I like to julienne the broccoli stalk and add it to the stir fry as well. 
7. Red bell pepper: Adds sweetness and vibrant colour. Any colour of bell pepper works here. 
8. Green onions and sesame seeds: Fresh garnish that enhances flavour and presentation. Chopped coriander (cilantro) or toasted peanuts are also excellent toppings. 

Make Ahead and Storage 

• Prep in advance: You can slice the steak, chop the vegetables, and mix the sauce up to 24 hours ahead of time. Store each component in separate airtight containers in the refrigerator until ready to cook. 
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. 
• Freezing: Freezing is not recommended, as the noodles and vegetables lose their texture once thawed. 
• Reheating: Warm gently in a skillet over medium heat with a splash of beef broth or water to loosen the sauce. You can also reheat in the microwave, stirring halfway through, but the noodles may be softer. 

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For even more stir fry recipes, try this honey garlic chicken stir fry and these 13 easy stir fry dishes.