Beef and Broccoli Noodles
You’re going to love our beef and broccoli noodles! This super easy dish features marinated sirloin steak, perfectly crisp-tender broccoli, water chestnuts and linguine, all stir-fried together in a delicious soy-ginger sauce. We added a sprinkle of sliced green onions and toasted sesame seeds to finish it off with some extra flavor and crunch.

Why you’ll love these beef and broccoli noodles
Let’s kick things off by saying this dish is a hit with the whole family—everyone loves it every time! The marinade works its magic quickly, making the beef incredibly tender and juicy. Plus, the broccoli cooks right alongside the pasta in the last few minutes, so there’s no hassle with separate prep.
Once everything’s ready, stir-frying brings out all the delicious flavors. It’s a complete meal in a bowl—no need to fuss over side dishes.
Searching for more beef recipes? slow cooker beef ragu / spaghetti soup / meat stuffed shells / rigatoni gorgonzola


Ingredients:
- Sirloin steak – Flank steak or skirt steak would work well for this recipe if you can’t find a sirloin steak. Just be sure to slice it against the grain to keep it tender.
- Water chestnuts – You can omit these if you want, or try bamboo shoots – they have a similar texture and a nice crunch. Thinly sliced carrots could add a similar crunch if you prefer a more common ingredient.
- Baking powder – This is an important ingredient. The baking powder helps break down the proteins in the meat, making it more tender. It also helps the meat retain moisture during cooking.
- Brown sugar – You can substitute equal parts honey if that’s what you have on hand.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Tips for making beef and broccoli noodles:
Slice the meat against the grain. When you’re prepping your meat it’s important to slice the beef against the grain. This ensures that you get tender beef even with a quick cook. If you can’t find the grain, slice at a diagonal.
Save your pasta water. We always recommend this. It helps sauces cling to your pasta and it can help you thin out an overly thick sauce. Plus, the starches in the pasta water enhance the texture of your sauce.
If you like this recipe, you have to try this shrimp yaki udon, and these chili garlic noodles and this Thai basil pesto.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make these beef and broccoli noodles
Marinate the beef. Slice the beef against the grain into ¼-inch thick pieces and season it with some salt and pepper. Then, whisk together the marinade ingredients in a small bowl and pour it over the beef, letting it soak up all that flavor until you’re ready to cook – try to let it sit in the marinade for at least 15 minutes if you can. While that’s happening, whisk the sauce ingredients together in a separate bowl and set aside.
Cook the noodles. It’s best to cook the noodles before starting the beef since the cooking time for the beef is so short, you don’t want to over cook it. In a large pot of salted water, cook the noodles according to the package instructions, to al dente. In the last 2 minutes, toss in the broccoli. Reserved about ½ cup of pasta water, drain the noodles and set aside.
Brown the beef. Heat cooking oil in a large non-stick or cast iron skillet over medium-high heat. Add in the beef along with the marinade and sauté until the beef is browned, this should take about 3-4 minutes. Make sure to stir it often to help the beef cook evenly. Stir in the sauce mixture and the water chestnuts, stirring to coat everything well with the sauce. Continue cooking until the sauce thickens up a bit, about 2 more minutes.
Stir fry. Add the cooked linguine and broccoli to the skillet. Gently toss everything together, making sure the noodles and broccoli are well coated in the delicious sauce. Stir-fry for about 2-3 minutes, allowing the noodles and broccoli to soak up the flavors of the sauce. Garnish with sliced green onions and toasted sesame seeds before serving.


Beef and Broccoli Noodles
- Total Time: 25 minutes
- Yield: 4 1x
Description
You’re going to love our beef and broccoli noodles! This super easy dish features marinated sirloin steak, perfectly crisp-tender broccoli, water chestnuts and linguine, all stir-fried together in a delicious soy-ginger sauce. We added a sprinkle of sliced green onions and toasted sesame seeds to finish it off with some extra flavor and crunch.
Ingredients
- 1 – 1 /2 lbs sirloin steak
- 8 ounces linguine
- 4 cups broccoli florets
- 1 8-ounce can sliced water chestnuts
For the marinade:
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon water
- ½ teaspoon baking powder
- 2 teaspoons cornstarch
For the sauce:
- ¾ cup beef broth
- ¼ cup reduced-sodium soy sauce
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- ¼ – ½ teaspoon crushed red pepper flakes, optional
- 1 tablespoon brown sugar
- ½ tablespoon cornstarch
- Green onions, sliced, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Slice the beef against the grain into ¼ inch thick slices, season the beef with salt and pepper.
- Whisk the marinade ingredients together in a small bowl. Pour over sliced beef and let marinate until ready to cook.
- Whisk the sauce ingredients together in a second medium bowl.
- Cook the noodles, according to package directions to al denté. During the last 2 minutes of cooking, stir in broccoli. Reserve ½ cup of pasta water, drain and transfer to skillet.
- Heat a large, non-stick skillet to medium-high (add 1 tablespoon of oil if not using a nonstick pan).
- Add beef with its marinade. Sauté until beef is browned and no longer pink, stirring frequently, about 3-4 minutes.
- Add the sauce mixture and water chestnuts to pan. Stir to evenly coat the ingredients with sauce and cook until sauce has thickened – about 2 minutes.
- Add the linguine and broccoli to the sauce and stir-fry for 2-3 minutes.
- Garnish with sliced green onions and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Linguine
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 470
- Sugar: 8 g
- Sodium: 833.8 mg
- Fat: 6.6 g
- Saturated Fat: 2.2 g
- Carbohydrates: 64.9 g
- Fiber: 5.9 g
- Protein: 37.9 g
- Cholesterol: 69.3 mg

2 Comments