This recipe for ginger beef noodles is quick and easy. Tender beef simmered in a savory ginger-garlic sauce tossed with broccoli and noodles – it’s an easy way to satisfy a take-out craving.
- 1 teaspoon cornstarch
- ¼ teaspoon black pepper
- 1 ½ pounds skirt steak, sliced thin against the grain
- 1 tablespoon vegetable oil
- 3 cups of broccoli florets (approximately 1 head)
- 3 garlic cloves, minced
- 1 tablespoons minced ginger (or ginger paste)
- 3 green onions, white and green parts sliced
- 1/4 cup rice vinegar
- ¼ cup low-sodium soy sauce
- 1 teaspoon sriracha sauce
- 8 ounces long pasta like spaghetti or bucatini
- 1 tablespoon sesame oil
- Bring a pot of water to a boil while prepping the other ingredients. Boil the pasta according to package instructions.
- Place the cornstarch and pepper in a large resealable bag and seal. Shake to combine. Open the bag and place the sliced beef inside. Reseal and toss to coat the beef.
- Heat the oil over medium-high heat in a large pan. Add the beef and cook it for a couple minutes, giving it all a turn after a minute or so. Remove the beef from the pan and set it aside.
- Add the broccoli, garlic, and ginger. Stir it all together, cover the pan, and cook them until the broccoli is crisp tender.
- In a small bowl, combine the rice vinegar, soy sauce, and sriracha. Pour the sauce over the veggies and add the beef back to the pan and stir it all together. Simmer the sauce until it thickens.
- Add the cooked noodles to the pan with the beef and broccoli. Use tongs to toss the pasta until it’s well coated in the sauce. You can also transfer all of it to a large bowl and toss it together if your pan is really full. Drizzle the sesame oil over the top and serve.
Most of the work is in the prep and once you’re ready to cook it goes fast. Start your pasta water early to get it to a boil before you cook the beef and broccoli. The whole dish comes together in the time it takes to boil the pasta.
If you like things on the spicier side increase the sriracha by a teaspoon or more to taste. Or use some chili sauce or a few pinches of red pepper flakes. You can also omit it if you don’t want any heat.
This recipe serves four very hungry souls or six if there are sides (like potstickers or egg rolls? Ooh, yes!).
Leftovers keep well in the fridge. After reheating drizzle a little sesame oil over the top and toss to get a nice sheen on the noodles.
Sometimes I add a few tablespoons of oyster sauce to the sauce, but it’s totally optional. Sometimes I toss in a handful of shredded cabbage, too, to add a little more bulk – add it when you cook the broccoli if you want to try it.
You don’t have to serve it with noodles – it’s delicious with rice if you like that better.
- Category: Dinner
- Method: Saute
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 683
- Sugar: 10.5g
- Sodium: 689.4mg
- Fat: 18g
- Saturated Fat: 7.1g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 13.9g
- Protein: 58.1g
- Cholesterol: 102mg
Keywords: ginger beef noodles