Have you ever tried Garlic Noodles? They’re a super rich, buttery, salty-sweet, umami filled dream. I usually serve them as a side dish, but this week I decided to just go ahead and turn them into a full meal. Because it’s so much easier to just cook just one dish for dinner than a main and two sides. Ammiright? So, to make dinner a little easier, I give you Garlic Noodles with Beef and Broccoli!
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What is Oyster Sauce?
This recipe revolves around one ingredient—oyster sauce. It’s a thick, rich, salty sauce that packs a huge umami punch. But don’t worry, this sauce doesn’t taste fishy at all. It’s just salty, rich, and good. You can find oyster sauce in the international aisle of most major grocery stores, near the other Southeast Asian ingredients. It’s usually fairy inexpensive, but you’ll be able to get an even better deal if you go to an Asian market. Scroll down to the step by step photos below the recipe to see the kind of oyster sauce I used.
Can I use Hoisin Sauce Instead?
I’ve had several people comment on my original Garlic Noodles recipe stating that they have used hoisin sauce in place of the oyster sauce and enjoyed the results, but I have not tried this swap myself. While the two sauces are similar in color and consistency, they differ quite a bit in flavor. Hoisin sauce is much sweeter and not nearly as rich, so your end results will definitely be different.
Can I Freeze Garlic Noodles with Beef and Broccoli?
I wouldn’t suggest this dish for freezing, as the sauce would probably absorb into the noodles and become dry.
Is This Recipe Spicy?
No. The Garlic Noodles themselves are not spicy at all (I often suggest them as a non-spicy alternative to my Dragon Noodles), but if you top them with red pepper flakes, as I did, you will get some heat. If you prefer a totally non-spicy dish, simply skip the crushed red pepper flakes at the end.
Garlic Noodles with Beef and Broccoli
Servings 4Ingredients
- 4 Tbsp oyster sauce ($0.40)
- 3 Tbsp butter, divided ($0.30)
- 1 Tbsp soy sauce ($0.12)
- 3 Tbsp brown sugar ($0.12)
- 1 Tbsp toasted sesame oil* ($0.30)
- 1/2 lb. ground beef ($2.65)
- 4 cloves garlic ($0.32)
- 1/2 lb. frozen broccoli florets ($1.30)
- 8 oz. spaghetti ($0.55)
- 4 green onions ($0.40)
- 2 pinches crushed red pepper flakes ($0.05)
Instructions
- Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the oyster sauce, soy sauce, brown sugar, and sesame oil. Stir to combine, then set the sauce aside.
- Bring a large pot of water to a boil. Once it reaches a boil, add the spaghetti and continue to boil until the spaghetti is tender (about 7 minutes). Drain the spaghetti in a colander.
- While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef and continue to cook over medium heat until the beef is cooked through (5-7 minutes). If you're using a higher fat content beef, drain the fat before moving onto the next step (I used 10% fat and there wasn't enough to drain).
- While the beef is cooking, mince the garlic. Add the garlic to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.
- Add the frozen broccoli florets to the skillet with the beef and garlic. Continue to sauté over medium heat just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so it does not need to be completely heated through at this point.
- Finally, add the cooked and drained pasta and the prepared sauce to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.
- Slice the green onions and sprinkle over top just before serving, along with a pinch of crushed red pepper flakes, if desired.
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Notes
Nutrition
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How to Make Garlic Noodles with Beef and Broccoli – Step by Step Photos
Begin by preparing the sauce. Melt 2 Tbsp butter in a bowl, then add ¼ cup oyster sauce, 1 Tbsp soy sauce, 3 Tbsp brown sugar, and 1 Tbsp sesame oil. Stir to combine. Set the sauce aside.
This is the bottle of oyster sauce I used. It’s very inexpensive and can be found at most major grocery stores in the International aisle, although you’ll probably get a better deal (and better product) if you go to an Asian grocery store.
And this is the toasted sesame oil I used (from ALDI). Toasted sesame oil can also often be found in the International foods aisle. Don’t confuse this with untoasted sesame oil, which has a much more mild flavor and a light straw color. Once you start using this super potent nutty oil, you’ll want to add it to everything!
Bring a large pot of water to boil for the spaghetti. Once boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Drain the spaghetti in a colander.
While the spaghetti is cooking, you can prepare the rest of the dish. Add the remaining tablespoon of butter to a large skillet and heat over medium. Once melted, add ½ lb. ground beef and continue to cook until the beef is cooked through. If you’re using a higher fat content beef, drain the excess fat. Mince 4 cloves garlic, then add them to the browned beef and continue to sauté for 1-2 minutes more.
Add ½ lb. frozen broccoli florets to the skillet and continue to cook over medium just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so no need to cook to the point where it is heated through here. Just cook until it is no longer frozen.
By this point the spaghetti should be finished and drained. Add the drained spaghetti to the skillet along with the prepared sauce. Continue to cook and stir everything over medium heat until everything is combined, coated in sauce, and heated through.
Slice four green onions and sprinkle over top just before serving. If you like a little spiciness, add a pinch or two of crushed red pepper flakes on top as well.
Enjoy that big ol’ plate of rich noodles!!
I adapted this recipe for the InstantPot because I didn’t want to deal with multiple pans to clean afterward. I sautéed the beef with some onions in the pot and then added a can of chicken broth and an additional 1/2 cup water before adding in the spaghetti (I used whole wheat and broke it in half). I used just enough liquid to cover the spaghetti. I set the IP for 3 minutes and the did a quick release and added the sauce right after so everything would thicken. I dumped in 12 oz of frozen broccoli florets I steamed in the microwave while the spaghetti was cooking and stirred it all up. I also added chopped peanuts before serving. It was great! When I make it again I’ll add sliced red bell pepper!
Definitely making this again, so flavourful
It’s good. I used half the sugar and, instead, added the juice of 1/2 a lime to the sauce. I thought that gave it more of a “Thai” flavor profile.