Beef & Broccoli is such a yummy comfort food. Warm rice noodles covered in a flavorful sauce. Thinly sliced steak with mushrooms and broccoli mixed in.
We love trying to create restaurant-inspired food at home! Chinese night definitely falls into this category. While bringing Chinese take-out home is nice and easy, we live in a very rural area. So, by the time we get the food home and everything set out, it is lukewarm at best. And if you ask either one of our husbands…they will tell you that both Sydney and I want our food scalding hot! 🙂
How to Make Beef & Broccoli
First of all, we need to make sure that you have all the ingredients. Not all of these items may be sitting in your pantry. We had to go on the hunt for a few of these.
First of all, you need to select a type of beef. We were searching for flank steak, but was not able to find any in the store we were in. So, we ended up going with Eye of Round steak.
You want to slice this fairly thin. We have found placing the steak in the freezer for a little bit really helps you get a thin slice. When it is fully thawed, the meat tends to move around a lot more and doesn’t give you a clean, thin slice.
You will also need sliced mushrooms. We never have these on hand, so we had to go on the hunt for where these are located in the grocery store. They are usually packaged in a small glass jar.
Rice noodles are typically not located with your typical Italian pastas (spaghetti, penne, lasagna, rotini, etc). We found them down the Asian aisle near the soy sauce.
Then, you have your ingredients for the sauce. Hoisen sauce and sesame oil are both highly used in Asian dishes. Most of the time, these are found down the Asian aisle. Every once in a while we’ve seen sesame oil near the olive oils though.
Make sure to cut the steak against the grain. This will give you a more authentic Chinese take-out experience.
Do not overcook your rice noodles. If you do, they will be very mushy and can form a soggy paste. Just remember that these cook up a lot faster than Italian pasta. Read the back of the package, follow the directions, and you should be good to go.
We advise not to leave out the cornstarch. If you don’t have any, we highly suggest that you get some. This really helps in creating that syrupy, glaze-type of sauce that you get at your favorite Chinese take-out restaurant.
Beef & Broccoli Recipe
Beef & Broccoli
- 6 cups broccoli florets
- 8 ounces wide rice noodles
- 8 ounces steak flank, eye of round, etc.
- 1 tablespoon olive oil
- 6 ounces sliced mushrooms
- 1 clove garlic minced
- 2 tablespoons hoisen sauce
- 2 teaspoons sesame oil
- 1/2 cup soy sauce
- 1/4 cup brown sugar packed
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1/4 teaspoon pepper
- Bring a large pot of water to a boil. Cook the wide rice noodles according to the directions on the back of the package. Add in the broccoli the last 5 minutes (cook until tender). Drain the noodles and broccoli.
- While the noodles are cooking, pour the 1 tablespoon of olive oil into a skillet. Cook your steak. Once it no longer is pink, add in the mushrooms and garlic. Cook for one minute.
- In a small mixing bowl, add the hoisen sauce, sesame oil, soy sauce, brown sugar, crushed red pepper flakes, ginger, cornstarch, and pepper. Whisk together.
- Add the noodles and broccoli to the skillet and toss. Then, pour in your sauce mixture. Using tongs, toss until everything is coated. Once it is warm to your liking, serve and enjoy!
Thank you to therecipecritic.com for the inspiration of this Beef & Broccoli recipe!
We hope you enjoy your stay-in Chinese night!
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