Tender cuts of beef, crisp broccoli all swirled around the most delicious sauce! All you need is 30 minutes for this beef and broccoli recipe. We're skipping the frying, making this a skinny lower calorie dish.
This skinny beef and broccoli noodles is a serious favorite at our house. Especially my husband. You just can't go wrong with the classics.
For this recipe I chose to go the "skinny" recipe route, meaning I don't deep fry the meat, its just dusted with a scant bit of cornstarch and then cooked in a pan.
No oil immersion!
And the best part? It's amazing! But would I offer up anything I thought wasn't amazing? No way.
All you need is 30 minutes for what I think is the best beef and broccoli noodles.
It's pretty darn easy. I use flank steak for the beef.
I also use oyster sauce, which you can get in your asian section of the grocery store, it's a little glass jar. It makes a lot of difference in my opinion, oyster sauce has a distinct flavor.
And as gross as you may think oyster sauce sounds, combined with everything it's just something you don't want to leave out.
All in all you can never go wrong with making asian takeout at home! If you have 30 minutes to spare than you definitely need to try this skinny beef and broccoli noodles!
Slow Cooker Variation
If you'd like to make this in the slow cooker then here are some easy steps to do that. The recipe ingredients remain exactly the same.
Place the cut steak in the slow cooker and cover with the sauce (except the corn starch). Cook on high heat for 3 hours. During the last 15 minutes add in the chopped broccoli and cornstarch.
For the cornstarch, take out some of the liquid and mix it then pour back in and stir.
More Takeout Fakeout Recipes
- Easy and Healthy Asian Chicken Salad
- The Best Skinny Orange Chicken
- Mongolian Beef That's Better Than Takeout
- Honey Sesame Chicken
- Baked Cream Cheese Wontons
- 1 lb flank steak
- 2 packets ramen noodles, discard the seasoning packet
- 1 head of broccoli, chopped
- green onions
- ½ c beef broth
- ¼ c soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp rice wine vinegar
- 1 tbsp corn starch
- ¼ tsp ginger powder
- Slice the beef thinly against the grain (flank steak can be cut lengthwise first, with the grain, so when you cut your pieces you have bite size pieces)
- Heat a pan over medium heat, cover the bottom of the pan with a thin layer of high heat oil
- Cook the beef in 2 batches, transfer to a plate
- Combine the 'sauce' ingredients
- Add the sauce ingredients to the pan along with all of the beef, bring this to a low rolling boil for 2 minutes then reduce the heat to low
- Add the broccoli, cover and simmer 5 minutes
- Boil some water in a separate pan and cook the ramen noodles, they only take a couple minutes - don't overcook or they will get mushy!
- Put the ramen noodles in a bowl and top with the beef and broccoli and some green onion
If you don't want to use ramen noodles you could sub this out with basmati rice. Cook 1 cup of basmati rice with 2 cups of water, bring to a boil then reduce heat to low, cover and simmer for 10-15 'ish minutes or until the rice is cooked.
You can easily double this recipe! If you are using 2 lbs of meat, double the sauce recipe.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 1701mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 32g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.