Beef and Broccoli Stir-Fry with Udon Noodles
A savory and satisfying stir-fry featuring tender beef slices, fresh broccoli florets, and chewy udon noodles tossed in a flavorful soy-garlic sauce.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
- 12 oz (340 g) udon noodles
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 cups broccoli florets
- 2 tbsp vegetable oil, divided
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef slices and stir-fry for 2–3 minutes until browned. Remove beef and set aside.
- Add remaining oil to the skillet. Stir-fry broccoli for 3–4 minutes until crisp-tender.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Return beef to the skillet, then add soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Toss to coat.
- Stir in cornstarch slurry and cook until sauce thickens slightly.
- Add cooked udon noodles and scallions, tossing everything together until well combined.
- Serve hot, garnished with sesame seeds if desired.
Notes
- For extra flavor, marinate beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.
- Substitute broccoli with bok choy, snap peas, or mixed vegetables.
- Use frozen udon noodles for best texture—they reheat well in the stir-fry.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg