Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender strips of beef and crisp broccoli florets stir-fried with egg noodles in a savory ginger-soy glaze that’s perfect for an easy weeknight dinner. This asian-inspired noodles ready in about 30 minutes pairs egg noodles, flank steak, thinly sliced, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 10 oz egg noodles and cook for 5-6 minutes until just tender, then drain and set aside.
  2. Step 2: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tsp sesame oil, and 1/2 cup water to create the stir-fry glaze.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 8 oz thinly sliced flank steak and sear for 2-3 minutes until browned but still tender. Remove and set aside.
  4. Step 4: Add remaining 1 tbsp vegetable oil to the skillet. Sauté 1 tbsp grated fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
  5. Step 5: Add 2 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
  6. Step 6: Return the beef to the skillet along with the cooked egg noodles. Pour the soy-ginger glaze over everything and toss well to coat. Cook for an additional 2 minutes until the sauce thickens slightly and coats the noodles.
  7. Step 7: Remove from heat and garnish with 1/4 cup sliced green onions and 1/4 tsp red pepper flakes before serving.

Frequently asked questions

How long does Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.

Can I substitute ingredients in Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze?

Asian noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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