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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, August 10, 2009

Chinese Broccoli Beef Noodle Stir Fry

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Chinese Broccoli (Gai-Lan)

Chinese broccoli should be almost all stem and green leaves. Look for Chinese broccoli with minimal open flowers (lots of open white flowers means that the Chinese broccoli is past its prime and bitter.

You can also tell from the cut stems if the Chinese broccoli will be perfect or too old. See the bottoms of these cut stems? It’s milky-translucent and smooth. If the bottoms of the stem have a hard white circle in the middle (instead of smooth, milky and translucent) it will probably be past its prime and taste tough and bitter.

Photo below is Chinese Broccoli…see the beautiful stem-bottoms?

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For this Broccoli Beef Noodle Stir Fry recipe, you can use ANY type of noodles. Really, spaghetti noodles are fantastic in this dish. I happened to have Japanese style egg-noodles, so that’s what I used! Cook your noodles according to package directions.

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While the noodles are cooking, marinate the beef slices in soy sauce, cornstarch, sugar, oyster sauce and rice wine. If you don’t have rice wine, use dry sherry or any dry white wine will do. The sugar and the oyster sauce will help the meat caramelize.

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You want beautiful, carmelized meat in your stir fry?

Here’s the secret. DO NOT CROWD THE MEAT! Single layer, ladies and gents!

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Once you add it to the wok or frying pan, LEAVE THE THING ALONE. Resist the temptation to shake, move it around or flip…until the first side has a chance to caramelize. Then flip.

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See the nicely caramelized bits?

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Once the meat finishes cooking, remove to a plate. Now it’s time for Chinese Broccoli (Gai Lan).

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Stir fry for a minute, scooping up the oils at the bottom of the wok all over the Chinese Broccoli. Bathe the oil over the Chinese Broccoli.

Now turn heat down, add 1/4 cup of water or browth and cover to let steam.

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A couple of minutes later…test the Chinese Broccoli to see if done! A knife should pierce easily into the steam.

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Now its the cooked noodles turn to take a bath in the sauce.

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See it absorb all the juicy bits?

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Now return the beef and broccoli to the wok and serve!!

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Yum.

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Print

Chinese Broccoli Beef Noodle Stir Fry Recipe

Servings: 4 Prep Time: Cook Time:
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Ingredients:

3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine, sake or dry white wine
1 tablespoon sugar
1 tablespoon tapioca starch or cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or 10 ounces dried noodles
2 tablespoons vegetable oil
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken or vegetable stock
1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
Freshly ground black pepper

Directions:

In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.

Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)

Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.

Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over
high heat.

Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.



116 Responses to “Chinese Broccoli Beef Noodle Stir Fry”

  1. ~Alison — 6/18/10 @ 9:23 pm

    I made this tonight, and my husband and I both loved it. I marinated the beef for a few hours, and it was super tender. Udon (buckwheat) noodles worked beautifully. Thanks for a winner!

  2. OL.com — 6/27/10 @ 2:30 am

    This recipe makes me feel like a stir fry professional and it is so good.

  3. Ursula Ranis — 7/10/10 @ 11:24 am

    Gorgeous! Best recipe for beef stir fry I have ever tried. My friends asked me what restaurant it came from!

  4. MayaPapaya — 7/12/10 @ 8:00 pm

    I’m sorry, but I made this and my husband didn’t like it at all. We’re Chinese-American, and he knows good Chinese food when he tastes it. I won’t be making this for him again.

    • SteamyKitchen — 7/13/10 @ 12:22 pm

      That’s too bad! The recipe is straight from Chef Corrine Trang’s very popular book. I’ve made this dish multiple times and we absolutely love it.

      What went wrong in your cooking? If you give me some hints on what you didn’t like about the recipe, it will help!

  5. torri — 7/18/10 @ 6:54 pm

    I have a belly full of this right now – yum! My steak turned out so-so and I was wondering if one could use your method of making so-so steak turn out great with a salt bath? Just curious. Sad for the rest of the family that I only have leftovers for one!!

    • SteamyKitchen — 7/22/10 @ 3:51 pm

      Thanks Torri! No, not for stir fries (too thinly sliced) You might want to buy your beef from another store next time.

  6. Winnie — 8/11/10 @ 7:08 pm

    OMG Jaden! That looks amazing. I wrote about one of my favorite herbs in honor of this week’s summer fest. It’s anise hyssop, and the post is found here:
    http://blog.healthy-green-lifestyle.com/anise-hyssop.html
    Thanks!

  7. I’ve never tried nor made Chinese Broccoli in that way. Colors and the taste match perfectly. Looks really delicious. I will try it as soon as possible. My friends will love it. Thanks a lot!

  8. Travis — 10/13/10 @ 5:21 pm

    How much servings is this? How much more ingredients and modifications would we need to serve 15?

  9. Travis — 10/13/10 @ 5:22 pm

    Sorry can we actually make that 10 people?

    • SteamyKitchen — 10/14/10 @ 12:05 pm

      Recipe is for four servings! Is this the only dish you are serving or will there be other food? If you have more food, I’d just double the recipe.

  10. Travis — 10/14/10 @ 2:59 pm

    thank you

  11. Robin — 10/20/10 @ 11:39 am

    I don’t have oyster sauce on hand. Can I sub fish sauce? Thanks!

  12. Nicole G — 11/9/10 @ 4:39 pm

    Hi Jaden!

    This recipe looks divine, and I want to make it, but all I have right now is flank steak on hand. Do you think that would be ok in this recipe?

    • SteamyKitchen — 11/9/10 @ 9:33 pm

      absolutely.

      • Kate in MI — 12/8/13 @ 7:21 pm

        I did that tonight — no oyster sauce, so I subbed in a bit of fish sauce, but also some teriyaki sauce. Don’t know how accurate the flavor was to the original, but I have two kids (aged 10 and 12) and they simply SNARFED this up and asked for seconds.

  13. Christine — 1/14/11 @ 12:53 am

    HiJaden!

    I’m a big big big fans of yours! Been following you for long but this is my first comment. I wonder about the type of soy sauce that you use. I live in Indonesia. We have basically two kinds of soy sauce here: sweet thick soy sauce and light salty sauce. I can also get my hands on Malaysia’s dark soy sauce ( which is different from Indonesia’s sweet thick soy sauce ). Which kind did you use for this dish?

    Thanks a lot!

  14. Emily — 1/22/11 @ 10:38 pm

    Thank you for this recipe! I have never attempted Chinese style cooking before and must admit that I thought I had screwed up the recipe :( But then I sat down and started to eat and it was sooo delicious! I used baby bok choy instead with regular broccoli as I could not find gai-lan in this small town and noodles were a little flatter, but your directions made it so delicious! Thank you!

  15. Steve — 1/28/11 @ 7:50 pm

    Made this tonight and it was perfect. Looking forward to trying others – do you have a couple of favorites?

    Best…. Steve

  16. alely — 2/4/11 @ 9:06 am

    i am going to try this for chinese new year dinner with the fam!

  17. Lucy — 2/5/11 @ 10:58 pm

    I just made this and OMGeeeeeee! That was beyond great! It’s just me tonight, but I feel like going back in my kitchen and finishing off the rest of it, lol. Thank you so much for this recipe!

  18. Jenny — 2/8/11 @ 11:17 pm

    made this for dinner tonight with spaghetti noodles and it turned out great. the whole family enjoyed it. thank you!

  19. Haley — 2/17/11 @ 12:22 pm

    I made this last night & I’m having the leftovers for lunch! I had to add a little Kitchen Bouquet at the end because my noodles didn’t have quite the luscious golden brown color yours had. This could have been because I used an entire pound of dried spaghetti, rather than 10 ounces or because I was working in a nonstick pan…I’d guess it’s a combination of the two. Aside from that, this was a perfect dish that I will be keeping. It provided 6-8 servings at my house.

  20. Chanel Chu — 2/25/11 @ 12:48 pm

    this reminds of what i used to eat when i was little. its easy to make, and delicious! hopefully i live next to a 99 ranch market when im in college so that i can eat this all day long! wo fei chang xi huan niu rou mien!

  21. Chanel Chu — 2/25/11 @ 12:48 pm

    this reminds of what i used to eat when i was little. its easy to make, and delicious! hopefully i live next to a 99 ranch market when im in college so that i can eat this all day long! wo fei chang xi huan niu rou mien!lol

  22. Jeanette — 3/3/11 @ 9:32 pm

    I am Chinese American and can never really get enough flavor for my fried noodles, this was my first attempt at your receipe and the result is absolutely delicious!! Thank you so much for sharing!

  23. Lindsay — 5/3/11 @ 10:59 am

    This looks AMAZING! If you store the leftovers, will they get soggy from the sauce they soaked up?

  24. RB — 5/6/11 @ 6:29 pm

    Unfortunately I did not have any wine but I prepared this dish anyway and it was delicious, luckily I had leftovers!
    Thank you for this wonderful dish. :)

  25. BR — 5/16/11 @ 10:51 pm

    Has anyone tried this with other vegetables; such as adding shredded carrots, soy beans, snow peas, or peppers?

  26. Louise — 6/7/11 @ 6:02 am

    Just made this for dinner for myself, It was amazing. Only thing is, I added two extra cloves of garlic (I love garlic) And also added snowpeas with the broccoli and spring onion at the end. So happy i have leftovers and will definatly be making this again.

  27. Bent Spork — 6/9/11 @ 12:35 am

    This made for a wonderful dinner and great leftovers. Thanks for the recipe! I followed the recipe precisely. Beef sirloin was just the right cut for the dish. Seasoning was good and there was plenty of sauce. I also like the suggestions of other comments to add something crunchy and sweet at the end, and will try that soon.

  28. Bent Spork — 7/9/11 @ 8:05 pm

    Made this a third time (within a month). I had been leaving out the tablespoon of tapioca starch. Included it this time and the sauce turned out gloppy. So I’ll keep an closer eye on the sauce and add some extra chicken stock if necessary. Really love this dish!

  29. Meghan — 8/16/11 @ 3:39 pm

    Just saw this on pinterest and am totally in love! Beef and Broccoli is one of my favorite dishes!

  30. Kathleen — 9/11/11 @ 3:58 pm

    I would really like to make this, but I have a seafood allergy and oyster sauce or fish sauce is not something I can use. Is there anything I can substitute for that?

    • SteamyKitchen — 9/12/11 @ 6:54 pm

      Try vegetarian oyster sauce, which is made from mushrooms.
      Actually, some of the cheaper oyster sauce on the shelves these days have no oysters in them. Look at the ingredients.

  31. Janie — 10/18/11 @ 7:37 pm

    What a quick & easy weeknight meal! Had some flank steak on hand so used that instead and also omitted the wine because I didn’t have any but it still came out great! Next time I will try with different veggies.

    Any recipe I try from steamykitchen rocks! Thank you! :)

  32. Shannon — 11/2/11 @ 8:18 pm

    I made this for dinner tonight, with a few variations. I did not have access to Chinese Broccoli, so I used the regular variety and used spaghetti noodles. It was delicious! My husband who denies anything oriental that touches his plate loved it! Thank you for a recipe that looks and tastes like a Chinese restaurant dish!

  33. dee — 11/20/11 @ 10:32 pm

    My husband was craving this kind of dish so I made it for the first time tonight and I am sorry to say we did not care for it. we followed the recipe and not sure what happened but everyone asked me to go back to my standard beef and broccoli that I normally serve over rice. I ended up tossing the rest of the left overs.

  34. yvonne — 11/28/11 @ 6:43 am

    can i use pork fillet instead and for how long to cook it. Have tried many times the beef and absolutely delicious,beef very expensive here in cyprus. Thanks

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  36. Sabriya — 12/8/11 @ 11:51 pm

    Can I substitute rice wine with rice vinegar? I know they’re remotely similar, but each are employed with different processes.

    Many thanks!

  37. Amy — 1/5/12 @ 6:38 pm

    Yum!!! Thanks for the recipe, it was most excellent.

  38. Marin — 1/23/12 @ 7:15 pm

    Made this dish tonight for Chinese New Year. Really tasty. Thanks!

  39. Ben Peterson — 1/26/12 @ 4:46 pm

    Hi,
    I was wondering if I could substitute broccolini for the gai lan? It is not very easy to find in my area of town.
    Thanks, and it looks like a fantastic recipe. I cannot wait to give it a try!

  40. Meera — 1/29/12 @ 12:15 am

    I have been shamelessly cooking up your recipes and wish to thank you immensely for making my life easier with your recipes . They are a perfect blend of ease,simplicity, nutrition and taste

  41. Chris — 2/1/12 @ 1:58 pm

    Any idea on stores that carry that broccoli? Does Whole Foods?

  42. Vanessa — 3/8/12 @ 8:15 pm

    This was SO delicious!! Thanks for the great recipe!

  43. Kenny — 4/15/12 @ 10:10 pm

    I recently discovered chinese broccoli (Gai-Lan) when I visited my local asian grocery store. Not knowing what they were and saw some yellow flowers, I felt a bit intimidated to grab a bunch.
    I am a huge fan of greens and really want to try the recipe.
    Do I have to remove those flowers or is it okay to leave them on?

    • administrator — 4/17/12 @ 2:50 pm

      Kenny – The buds are fine to eat. The flower buds should be tight and compact – there should be buds not open flowers. Lots and lots of open flowers means the stalk is older and past its prime for eating and it will be more bitter and chewy.

  44. Michele — 6/14/12 @ 12:21 am

    I really want to make this for dinner tomorrow night, it looks fantastic! My only thing is that I absoluuuutely love those egg noodles you used in the dish. I really do not want to settle for regular noodles, mainly because I am allergic to gluten. Do you know of any similar noodle carried in Midwestern American chain grocers that is very common to find? I am just dying to make this for my family. We have a chinese place across the street, but it isn’t too great. I love cooking & this is calling out to me, haha.

  45. Brittany — 6/21/12 @ 6:55 pm

    hi! how long does this meal take to cook and prepare as i only have an hour! thanks!

  46. sa — 11/8/12 @ 4:43 pm

    i made this last night falow every step but it tasted to salty i used every ingredient that it said in the recepie. any suggestion.

  47. Peekay — 1/4/13 @ 8:37 pm

    Great recipe. Made it tonight. Serves more like 2 in my opinion.

  48. alana — 1/6/13 @ 9:34 pm

    Hey i was wondering where can i buy sake? Is it chinese sauce?

  49. Tracy — 1/12/13 @ 4:56 pm

    Hey Jaden,can you tell me how to make braised honey chicken wings?

  50. Staci — 10/1/13 @ 3:26 pm

    Hi Jaden! This looks so wonderful and my local Asian market sells the broccoli…my question: If I want to make a bit more (say, double), would you then cook the meat in batches? What about more broccoli?
    Can’t wait to give this a try! Thank you!!

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