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Beef and Broccoli Rice Noodles - AI-generated editorial food image for Dishvera

Beef and Broccoli Rice Noodles

Thin beef strips and broccoli are tossed with rice noodles, soy sauce, ginger and sesame. Measure noodles by dry weight for a repeatable four-portion meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 419
Ingredients Method Notes

Ingredients
  

  • 454 g lean beef, cut into thin strips across the grain
  • 225 g dry rice noodles
  • 3 US cups (240 ml each) broccoli florets
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) reduced-salt soy sauce
  • 1 tsp sesame seeds
  • 1 tsp grated fresh ginger
  • 1/2 tsp fine salt, or less to taste
  • 1/4 tsp black pepper
  • Water for noodles and 60 ml for broccoli

Method
 

  1. Prepare dry rice noodles according to the package, then drain. Separate any clumps gently; do not measure the noodles after cooking.
  2. Heat half the oil in a large skillet over high heat. Sear beef in batches for 2–3 minutes, turning until cooked through, then transfer to a clean plate.
  3. Add remaining oil, broccoli and 60 ml water. Cover and cook 4–5 minutes until tender-crisp. Uncover and stir in ginger for 30 seconds.
  4. Return beef and add noodles, soy sauce and sesame. Toss over heat for 1–2 minutes until hot. Add pepper and salt only as needed; serve four portions.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.