Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz wide egg noodles
- 4 cups small broccoli florets
- 1 lb lean ground beef (about 90% lean)
- 1 tbsp neutral oil (canola, vegetable, or avocado)
- 1/2 tsp black pepper + salt for seasoning and pasta water
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup low-sodium soy sauce
- 1/3 cup beef broth or water
- 2 tbsp packed brown sugar
- 1 1/2 tbsp rice vinegar
- 1 tbsp finely grated fresh ginger
- 3 cloves garlic, minced
- 1 1/2 tsp toasted sesame oil
- 2 1/2 tsp cornstarch
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds (for garnish, optional)
Do This
- 1. Boil egg noodles in salted water according to package directions; drain and set aside.
- 2. Whisk soy sauce, broth, brown sugar, rice vinegar, ginger, garlic, sesame oil, and cornstarch until smooth.
- 3. In a large skillet, brown ground beef in oil with salt, pepper, and red pepper flakes; break into small crumbles.
- 4. Add broccoli florets and a splash of water to the beef; cover and steam until broccoli is crisp-tender, 3–4 minutes.
- 5. Pour in the soy-ginger sauce and simmer 1–2 minutes until thickened and glossy.
- 6. Add cooked noodles and most of the green onions; toss well to coat everything in sauce.
- 7. Taste and adjust seasoning; serve hot topped with remaining green onions and sesame seeds.
Why You’ll Love This Recipe
- All the flavors of your favorite takeout beef and broccoli, but with comforting egg noodles in one easy skillet.
- Ready in about 30–35 minutes, with basic ingredients you can find at any grocery store.
- Family-friendly and flexible: you can dial the spice up or down and swap in your favorite veggies.
- Great for meal prep: it reheats well for quick lunches or busy weeknights.
Grocery List
- Produce: 1 medium head broccoli (or pre-cut florets), fresh ginger root, 1 head garlic, 1 bunch green onions
- Dairy: None required (optional: butter for tossing noodles if desired)
- Pantry: Wide egg noodles, low-sodium soy sauce, beef broth or bouillon, brown sugar, rice vinegar, toasted sesame oil, cornstarch, neutral cooking oil, red pepper flakes, sesame seeds, salt, black pepper
Full Ingredients
For the Soy-Ginger Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup beef broth (or water)
- 2 tbsp packed dark or light brown sugar
- 1 1/2 tbsp rice vinegar
- 1 tbsp finely grated fresh ginger (about a 1-inch knob)
- 3 cloves garlic, minced
- 1 1/2 tsp toasted sesame oil
- 2 1/2 tsp cornstarch
For the Noodles and Beef
- 8 oz wide egg noodles
- 1 tbsp kosher salt (for the noodle water)
- 1 lb lean ground beef (about 90% lean)
- 1 tbsp neutral oil (canola, vegetable, or avocado oil)
- 3/4 tsp kosher salt (for seasoning the beef), plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional, for gentle heat)
For the Broccoli and Finishing
- 4 cups small broccoli florets (about 1 medium head or 10–12 oz)
- 1/4 cup water (for steaming the broccoli in the pan)
- 3 green onions, thinly sliced (white and green parts separated if desired)
- 1 tbsp sesame seeds (for garnish, optional)
Step-by-Step Instructions
Step 1: Prep the Ingredients
Rinse the broccoli and cut it into small, bite-size florets so that it cooks quickly and evenly. Peel the ginger and finely grate it using a microplane or the small holes of a box grater. Mince the garlic. Thinly slice the green onions; you can keep the white and green parts separate if you like to add the whites earlier and the greens as garnish.
Set all prepped ingredients near the stove. This recipe moves quickly once you start cooking, so having everything ready will make it much easier and more enjoyable.
Step 2: Cook the Egg Noodles
Bring a large pot of water to a boil. Add 1 tbsp kosher salt to the boiling water, then add the 8 oz of egg noodles. Cook according to the package directions until just tender (usually 6–8 minutes). Stir occasionally to prevent sticking.
When the noodles are done, reserve about 1/2 cup of the starchy cooking water (in case you want to loosen the sauce later), then drain the noodles well. Set them aside. If they will sit for more than a few minutes, you can toss them with a teaspoon of oil to keep them from sticking together.
Step 3: Mix the Soy-Ginger Sauce
While the noodles are cooking, make the sauce. In a medium bowl or large measuring cup, whisk together the soy sauce, beef broth (or water), brown sugar, rice vinegar, grated ginger, minced garlic, and toasted sesame oil until the sugar is mostly dissolved.
Sprinkle the cornstarch over the top and whisk again until completely smooth and no lumps remain. Set the sauce near the stove. The cornstarch will help the sauce thicken and cling to the noodles and beef once heated.
Step 4: Brown the Ground Beef
Heat a large, deep skillet or sauté pan over medium-high heat. Add the 1 tbsp neutral oil. When the oil is hot and shimmery, add the ground beef, breaking it up with a wooden spoon or spatula. Season with 3/4 tsp kosher salt, 1/2 tsp black pepper, and the red pepper flakes if using.
Cook, stirring and breaking the meat into small crumbles, until it is fully browned and no pink remains, about 5–7 minutes. If there is a lot of excess fat in the pan, carefully spoon some off, leaving about 1–2 tbsp behind for flavor.
Step 5: Add and Steam the Broccoli
Add the broccoli florets to the skillet with the browned beef. Pour in 1/4 cup water, then quickly cover the pan with a lid. Let the broccoli steam over medium heat for 3–4 minutes, until it turns bright green and is crisp-tender when pierced with a fork.
Remove the lid and stir to mix the broccoli with the beef. If there is still a lot of liquid in the pan, let it bubble for a minute or so with the lid off to evaporate most of it before moving on. You want the pan relatively dry before adding the sauce.
Step 6: Simmer with the Soy-Ginger Sauce
Give the soy-ginger sauce a quick stir (the cornstarch tends to settle), then pour it into the skillet over the beef and broccoli. Stir well to combine and bring the mixture to a gentle simmer over medium heat.
Cook, stirring frequently, for 1–2 minutes, until the sauce thickens, becomes glossy, and coats the beef and broccoli. If it seems too thick, you can splash in a tablespoon or two of the reserved noodle cooking water to loosen it slightly.
Step 7: Toss with Noodles and Serve
Add the drained egg noodles to the skillet. Sprinkle in most of the sliced green onions (reserve a small handful for garnish). Use tongs or two large spoons to gently toss everything together until the noodles are evenly coated with the sauce and the beef and broccoli are well distributed. If the mixture looks a little dry, add another splash of noodle cooking water and toss again.
Taste and adjust the seasoning with additional soy sauce, salt, or pepper as needed. Remove from heat. Serve hot, topped with the remaining green onions and a sprinkle of sesame seeds. Enjoy your beef and broccoli noodle bowl right away while it is piping hot and saucy.
Pro Tips
- Cut broccoli small: Smaller, uniform florets cook faster and more evenly, so they steam to crisp-tender in just a few minutes.
- Do not overcook the noodles: Aim for just-tender; they will cook slightly more when tossed in the hot pan with the sauce.
- Use low-sodium soy sauce: This gives you more control over saltiness. If you only have regular soy sauce, start with a bit less and adjust to taste at the end.
- Stir the sauce before pouring: Cornstarch settles quickly, so whisk or stir the sauce again right before adding it to the pan for even thickening.
- Work with a large pan: A wide skillet gives everything room to toss without noodles breaking or ingredients spilling over the sides.
Variations
- Ground turkey or chicken: Swap the beef for ground turkey or chicken for a lighter bowl. Add 1 extra teaspoon of oil if the meat is very lean.
- Extra-vegetable version: Add thinly sliced carrots, snap peas, or bell peppers along with the broccoli for more color and crunch.
- Spicy chili-garlic twist: Stir 1–2 tsp chili-garlic sauce or sriracha into the soy-ginger sauce for a bolder, spicier flavor profile.
Storage & Make-Ahead
This beef and broccoli noodle bowl keeps well, making it a great option for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in 45–60 second bursts, stirring in between, until heated through. The noodles will continue to soak up some sauce as they sit, so adding a bit of liquid when reheating helps bring the dish back to a saucy, glossy texture. For best results, cook the noodles and beef mixture fresh, but you can mix the sauce ingredients up to 2 days ahead and keep it in the fridge, well covered, until you are ready to cook.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 550 calories; 30 g protein; 55 g carbohydrates; 22 g fat; 4 g saturated fat; 4–5 g fiber; 1,200–1,400 mg sodium (will vary with brand of soy sauce and broth). These numbers are estimates and can be reduced by using lower-sodium soy sauce and leaner beef or ground poultry.
