Sautéed Beef and Broccoli Noodles with Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 noodle recipe, 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 550 cal/serving

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Ingredients

10 oz egg noodles
8 oz flank steak, thinly sliced
2 cups broccoli florets
3 tbsp vegetable oil
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp sesame oil
1/4 cup green onions, sliced
1/4 tsp red pepper flakes
1/2 cup water

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Instructions

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.
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.
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.
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.
Step 5: Add 2 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
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.
Step 7: Remove from heat and garnish with 1/4 cup sliced green onions and 1/4 tsp red pepper flakes before serving.