Ginger-Sesame Beef & Broccoli Noodles
Curly noodles, browned ground beef and broccoli cook in one pan with a ginger-soy sauce, finished with toasted sesame oil and fresh scallion greens.
This is a pan of noodles built around three contrasts: browned beef against tender noodles, juicy broccoli against a glossy sauce, and warm ginger against fresh scallion greens. A little maple syrup rounds out the soy sauce, while rice vinegar keeps the finish from feeling heavy. There is no separate pot of boiling water; quick-cooking instant noodle cakes soften directly in the pan.
The most useful preparation happens before the burner goes on. Cut the broccoli into small, even florets, grate the ginger and separate the scallion whites from the greens. Mix the sauce in a small bowl so you can add it in one go. Once the noodles enter the pan, the cooking moves quickly and you will want both hands free for turning them.
Use ordinary thin, curly instant ramen cakes that normally cook in two to three minutes, without their seasoning packets. Thick dried ramen, rice noodles and fresh udon absorb liquid differently and are not direct substitutes in this method. Weigh the plain noodle cakes: packet weights sometimes include the seasoning sachet.
A wide, deep pan gives the beef room to brown and leaves space to lift the noodles without spilling. The finished dish should be lightly saucy, with separate strands and broccoli that still offers a little resistance to a fork. Serve it straight from the pan in four bowls, with the scallion greens and sesame seeds added at the last moment.
Why you’ll love this recipe
Browning the beef before adding liquid develops a savoury base. Ginger, garlic and scallion whites go in later so they can soften without spending the full browning time against the hot pan. Small broccoli florets get a brief head start before the quick-cooking noodles enter. As the noodles soften, they absorb some of the cooking liquid and release starch that helps the sauce cling. Toasted sesame oil is stirred in off the heat so its aroma stays noticeable.
Before you start · Equipment
Deep 30 cm (12 inch) saute pan, at least 4 litres, with a lid; wooden spatula; silicone-tipped tongs; knife and board; fine grater; kitchen scale; measuring jug; small bowl; instant-read food thermometer. A teaspoon is 5 ml and a tablespoon is 15 ml.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
How to make Ginger-Sesame Beef & Broccoli Noodles
1. Prepare before heating the pan
2. Brown the beef
3. Add the aromatics
4. Start the broccoli
5. Cook the noodles in the pan
6. Finish and serve
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Ginger-Sesame Beef & Broccoli Noodles
Curly noodles, browned ground beef and broccoli cook in one pan with a ginger-soy sauce, finished with toasted sesame oil and fresh scallion greens.
Ingredients
0 / 13 readyIngredient amounts for 4 servings
Beef, vegetables and noodles
Sauce and cooking liquid
To finish
Let’s make it.
Prepare before heating the pan
Prepare before heating the pan. Cut the washed broccoli into small, even florets about 2 cm (3/4 inch) across. Mince the garlic, grate the peeled ginger and prepare the scallions, keeping the dark-green tops separate. In a small bowl stir together the reduced-sodium soy sauce, maple syrup and rice vinegar. Measure 500 ml water and keep a little extra nearby. Set aside the noodle seasoning packets; they are not used.
Brown the beef
Brown the beef. Heat the neutral oil in the deep pan over medium-high heat. Add the beef and spread it out. Leave for about 2 minutes to develop some colour, then break into small crumbles and cook, stirring, for another 4-6 minutes. Cook ground beef to 160°F (71°C), checked with a food thermometer in several compact portions without touching the pan; colour alone is not a safety check. If there is a large pool of rendered fat, carefully spoon off the excess, leaving a thin coating.
Add the aromatics
Add the aromatics. Reduce the heat to medium. Stir the garlic, ginger and the white/light-green scallion pieces into the beef. Cook for about 1 minute, stirring continuously, until fragrant. Keep the garlic pale golden rather than dark brown.
Start the broccoli
Start the broccoli. Pour in the mixed sauce and 500 ml water, then add the broccoli. Stir, bring to a steady simmer and cook uncovered for 2 minutes. The broccoli should begin to brighten but still feel firm; it will continue cooking with the noodles.
Cook the noodles in the pan
Cook the noodles in the pan. Nestle the dry noodle cakes into the simmering liquid, breaking them into halves only if needed to fit. Cover for 1 minute, then uncover and turn them with tongs. As they soften, gently separate the strands and toss with the beef and broccoli for another 2-3 minutes, or until cooked through. Add extra water in 30 ml (2 tablespoon) splashes only if the pan becomes dry before the noodles soften. If the noodles are ready but liquid still pools, toss over medium-high heat briefly until the sauce coats the strands. Do not keep reducing once the noodles are tender.
Finish and serve
Finish and serve. Turn off the heat. Add the toasted sesame oil and toss through. Scatter the reserved scallion greens and toasted sesame seeds over the noodles, then divide between four bowls. Serve immediately; the noodles continue taking up sauce as they stand.
Notes from the kitchen.
Helpful tips
Noodle choice matters. Use 280 g of thin, pre-cooked instant ramen cakes, normally ready in 2-3 minutes. Do not include seasoning packets. Thick dried noodles, fresh noodles and rice noodles need a different liquid balance and may require changes to this one-pan method.
Liquid and timing: 500 ml water is the starting amount, with up to 120 ml extra available for adjustments. Brands, pan width and burner strength change evaporation and absorption. Add only a small splash at a time. Aim for tender strands with a light sauce, not a dry pan or noodle soup. Allow about 15 minutes to prepare and 20 minutes to cook; individual timing may vary.
Pan size: use a deep 30 cm (12 inch) pan of at least 4 litres. A shallow frying pan will be awkward to toss. For a larger batch, use two pans rather than doubling everything in the same pan. Brown beef in batches if it is crowded.
Recipe status: original recipe, The images are illustrations of the ingredients, method and intended serving.
Make it your own
For a different flavour, honey can replace the maple syrup at the same volume. This is a suggested, untested variation. Do not replace reduced-sodium soy sauce with the same quantity of dark soy sauce. The recipe contains soy, wheat and sesame; check the noodle and sauce labels for additional ingredients.
Storage & freezing
Refrigerate leftovers promptly in shallow covered containers, within 2 hours of cooking (within 1 hour above 90°F/32°C). Use within 3-4 days. Reheat with a splash of water until the food reaches 165°F (74°C) throughout. The noodles will be softer after storage.
At the table
Makes four main-course portions. Serve immediately after tossing in the sesame oil, with the scallion greens and seeds distributed across the bowls. The sauce is intentionally lighter in colour than versions made with dark soy sauce.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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