Savory Ground Beef and Broccoli Noodles

BY azeddine massafi January 3, 2026

When the demands of a busy schedule collide with the need for a wholesome, protein-rich meal, few things satisfy quite like a bowl of deeply seasoned noodles. This dish takes the fundamental appeal of a classic stir-fry and reimagines it as a streamlined, one-skillet dinner that bridges the gap between comfort and convenience. By utilizing lean ground beef, the preparation remains swift and accessible, eliminating the need for meticulous slicing while ensuring every bite is infused with savory depth. The combination of crisp-tender vegetables and a glossy, honey-sweetened sauce creates a textured experience that rivals any takeout favorite. These Beef and Broccoli Noodles offer a balanced plate that nourishes without requiring hours in the kitchen.

Table of Contents

Ingredients

8 ounces dried udon, ramen, soba, lo mein noodles, or spaghetti
1 large crown broccoli (10 to 12 ounces)
2 cloves garlic
1 (1-inch) piece fresh ginger
1 1/4 cups low-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce or tamari
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon kosher salt, plus more for the noodle water
1/4 teaspoon freshly ground black pepper
Thinly sliced scallions, for garnish (optional)
Toasted sesame seeds, for garnish (optional)

Instructions

Prepare a large pot of salted water and bring it to a rolling boil. Add your chosen dried noodles and boil them for exactly two minutes less than the time suggested on the packaging. Drain the noodles and rinse them thoroughly under cool running water to stop the cooking process.
Prepare the produce by cutting the broccoli crown into small, one-inch florets. Finely mince the garlic cloves and the peeled ginger.
In a medium-sized mixing bowl, whisk together the garlic, ginger, three-quarters cup of the chicken broth, soy sauce, oyster sauce, honey, and cornstarch until the mixture is uniform.
Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the ground beef, seasoning it with the half teaspoon of salt and the black pepper.
Cook the beef while breaking it into medium-sized crumbles with a spoon until it is fully browned and cooked through, which should take between five and seven minutes.
Pour the remaining half cup of chicken broth into the skillet with the beef and add the broccoli florets. Cover the pan with a lid and steam for three minutes.
Give the prepared sauce a final whisk to redistribute the cornstarch. Remove the lid from the skillet and pour in the sauce along with the cooked noodles.
Toss the mixture continuously for two to three minutes until the sauce has thickened into a glossy glaze that coats every strand of noodle.
Serve immediately, topping with scallions and toasted sesame seeds if you prefer.

Step-By-Step Details

Preparing the Foundation

The first step in achieving the right texture is undercooking the noodles. By boiling them for two minutes less than the package instructions, you ensure they remain firm enough to withstand a second round of heating in the skillet. Rinsing them under cool water is essential; it removes excess surface starch, preventing the noodles from clumping together into a gummy mass before they hit the pan.

Building the Aromatics and Sauce

A stir-fry sauce is only as good as its emulsion. When whisking the garlic, ginger, soy sauce, and honey, pay close attention to the cornstarch. It tends to settle at the bottom of the bowl quickly. This slurry is what creates the “velvety” mouthfeel of the final dish. Using low-sodium broth and soy sauce allows you to control the salinity, ensuring the oyster sauce and beef juices don’t result in an overly salty finished product.

Searing the Beef

When browning the ground beef, aim for medium-sized morsels rather than a fine crumble. This provides a more substantial “meatiness” that complements the thickness of the noodles. Ensure the skillet is properly heated before adding the meat; you want to hear a distinct sizzle. This initial sear develops the Maillard reaction, contributing complex, savory notes that a lower temperature simply cannot produce.

The Steaming Phase

Adding the final half cup of broth and covering the pan creates a localized steam environment. This is the most efficient way to cook broccoli to a vibrant, bright green color without making it mushy. You are looking for “crisp-tender”—the florets should still have a slight snap when bitten. If you overcook them at this stage, they will fall apart when you toss them with the noodles and sauce.

The Final Bind

When you combine the sauce and noodles in the pan, the heat activates the cornstarch. You will see the liquid transform from a thin broth into a rich, clinging glaze. Constant tossing is vital here. It ensures the heat is distributed evenly and every nook of the broccoli and every inch of the noodles is saturated with flavor.

Pro Tips

Size Matters for Broccoli: When cutting your florets, aim for uniform one-inch pieces. Small florets cook faster and more evenly, ensuring you don’t end up with raw stems and mushy tops.
The Cornstarch Whisk: Always give your sauce a vigorous stir right before pouring it into the skillet. Cornstarch settles into a hard layer at the bottom of the bowl in minutes, and failing to incorporate it will result in a sauce that never thickens.
High Heat is Your Friend: Don’t be afraid of a hot pan. Cooking the beef at medium-high heat prevents it from boiling in its own juices and helps it develop a better texture.
Cold Rinse Secret: Rinsing the noodles in cold water isn’t just about temperature; it washes away the starch that causes noodles to stick. If your noodles are sticking together, you haven’t rinsed them enough.
Prep in Advance: This is a fast-moving recipe once the heat is on. Have your garlic, ginger, and broccoli prepped and your sauce whisked before you even start the beef.
Sauce Consistency: If the sauce becomes too thick too quickly before the noodles are fully coated, add a tablespoon of water or broth to loosen it up.

Variations or Substitutions

Alternative Proteins: While lean beef is traditional for this flavor profile, ground turkey or ground chicken are excellent leaner alternatives that absorb the ginger and garlic beautifully.
Frozen Vegetable Hack: If you do not have fresh broccoli, frozen florets can be used. Skip the steaming step and add them directly to the pan with the noodles and sauce; the heat from the thickening process will be enough to warm them through.
Spice it Up: For those who enjoy heat, add a teaspoon of red chili flakes to the beef while it browns, or whisk a tablespoon of sriracha into the sauce mixture.
Noodle Flexibility: This recipe is incredibly forgiving regarding the starch. If you don’t have Asian-style noodles, standard spaghetti works surprisingly well as it has a similar girth to lo mein.

Serving Suggestions

Fresh Crunch: Serve the noodles with a side of quickly pickled cucumbers or a simple slaw tossed in rice vinegar to provide a bright, acidic contrast to the savory sauce.
Classic Toppings: Beyond scallions and sesame seeds, a drizzle of toasted sesame oil right before serving adds a nutty aroma that elevates the entire dish.
Family Style: Place the skillet directly in the center of the table and serve with tongs, allowing everyone to help themselves to the desired ratio of beef to noodles.

FAQs

Can I use steak instead of ground beef?

Yes, you can use thinly sliced flank steak or sirloin. However, you will need to sear the steak strips quickly over very high heat to ensure they stay tender, rather than browning them for the full five to seven minutes used for ground meat.

What if my sauce doesn’t thicken?

This usually happens if the pan isn’t hot enough or if the cornstarch wasn’t fully mixed. Ensure the liquid reaches a simmer once added to the skillet; the cornstarch requires heat to activate its thickening properties.2

How do I prevent the noodles from becoming mushy?

The key is the “two-minute rule.” By pulling the noodles out of the boiling water while they are still slightly too firm to eat, you allow them to reach the perfect texture during the final two to three minutes of simmering in the sauce.

Is there a gluten-free option?

To make this dish gluten-free, use tamari instead of soy sauce and ensure your oyster sauce is a certified gluten-free variety. For the noodles, soba (if one hundred percent buckwheat) or rice-based noodles are excellent substitutes.

Nutrition Information

Nutrient	Amount Per Serving
Calories	545 kcal
Total Fat	22g
Saturated Fat	7g
Cholesterol	75mg
Sodium	1150mg
Total Carbohydrates	52g
Dietary Fiber	4g
Sugars	7g
Protein	35g

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Savory Ground Beef and Broccoli Noodles

Ingredients

Instructions