Beef and broccoli “nike” is likely a typo for beef and broccoli with noodles: a quick stir-fry of tender beef, crisp broccoli, and noodles coated in a savory soy-ginger sauce. This version takes inspiration from Chinese American takeout, with easy-to-find ingredients and a flexible choice of noodles.
Ingredients
- 8 oz (225 g) dried lo mein, chow mein, or egg noodles
- 1 lb (450 g) boneless beef sirloin or flank steak
- 1 tbsp (15 ml) low-sodium soy sauce, for the beef
- 1 tbsp (8 g) cornstarch, for the beef
- 1 tbsp (15 ml) neutral oil, such as canola, divided
- 1 lb (450 g) broccoli florets, cut into bite-size pieces
- ¼ cup (60 ml) low-sodium soy sauce, for the sauce
- ¼ cup (60 ml) water
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (12 g) packed brown sugar
- 2 tsp (6 g) cornstarch, for the sauce
- 2 cloves garlic (about 6 g), finely minced
- 1 tbsp (6 g) finely grated fresh ginger
- 2 scallions (about 30 g), thinly sliced, for serving
- 1 tsp (3 g) sesame seeds, for serving (optional)
Instructions
- Put the beef in the freezer for 10 to 15 minutes to firm it slightly, which makes thin slicing easier. Slice across the grain into strips about ¼ inch (6 mm) thick. In a bowl, toss the beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch; set aside while you prepare the other ingredients.
- Bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain, rinse briefly under cool water to stop the cooking, and set aside. If the noodles will sit for more than a few minutes, toss them with a small splash of neutral oil to prevent sticking.
- Whisk together the ¼ cup soy sauce, water, oyster sauce, sesame oil, rice vinegar, brown sugar, and 2 teaspoons cornstarch in a small bowl. Stir until the cornstarch dissolves. Keep the garlic and ginger nearby for the stir-fry.
- Heat a large wok or heavy skillet over high heat until hot. Add about half the neutral oil, then arrange the beef in a single layer. Cook for 1 to 2 minutes without moving it, then stir-fry for another 1 to 2 minutes, working in batches if needed so the pan is not crowded. Transfer the beef to a clean plate. As written, the beef is a whole cut; use a food thermometer to confirm it reaches the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. If using a different cut or cooking it further in the next step, check its temperature again before serving.
- Add the remaining oil and broccoli to the hot pan. Stir-fry for 2 minutes, then add 2 tablespoons water and cover for 2 to 3 minutes, until the broccoli is bright green and crisp-tender. Remove the lid and let any remaining water evaporate.
- Add the garlic and ginger and stir for about 30 seconds, just until fragrant. Return the beef and any juices to the pan. Give the sauce another stir, pour it in, and cook for 1 to 2 minutes until glossy and thickened. The sauce should bubble gently and coat the beef and broccoli.
- Add the noodles and toss for 1 to 2 minutes, lifting and turning them so they are evenly coated and hot throughout. Serve right away, topped with scallions and sesame seeds if desired.
Tips
- Slice across the grain: Look for the direction of the muscle fibers and cut across them, not parallel. This shortens the fibers and helps the beef feel more tender.
- Keep the pan hot and uncrowded: If beef is packed into the pan, it releases moisture and steams instead of browning. Cook in batches and let the pan heat up again between them.
- Use the sauce as written before adjusting: Oyster sauce contributes salty, savory depth. If avoiding shellfish, replace it with an equal amount of hoisin sauce; the result will be sweeter and less briny. Check labels for other dietary needs.
- Prep everything first: Stir-frying moves quickly. Cut the beef and broccoli, mix the sauce, and mince the aromatics before turning on the burner.
Serving Suggestions
The noodles make this a complete, filling main dish. For a lighter plate, serve smaller portions alongside cucumber salad, steamed bok choy, or a simple cabbage slaw. Add chili crisp, red pepper flakes, or a little extra rice vinegar at the table for heat or brightness. Keep extra sauce modest; too much can make the noodles soggy.
Variations
Swap the noodles for 3 cups (about 450 g) cooked rice, adding it to the pan where the noodles go. Rice vermicelli, udon, or spaghetti also work; cook each according to its package instructions before stir-frying. For a gluten-free version, use rice noodles, tamari instead of soy sauce, and a gluten-free oyster-style sauce or extra hoisin labeled gluten-free.
For more vegetables, add 1 cup (100 g) sliced bell pepper or 1 cup (70 g) snow peas with the broccoli. To make the dish without beef, use 14 oz (400 g) extra-firm tofu, pressed and cubed; brown it in batches and warm it through in the sauce. The texture and flavor will differ, but the same sauce and vegetables pair well.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot; all leftovers should reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, stir, and check the center with a food thermometer for 165°F (74°C). Freezing is possible for up to 2 months, though the broccoli and noodles may soften; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What does “beef and broccoli nike” mean?
The phrase appears to be a typo or search variation for beef and broccoli with noodles. This recipe combines the familiar beef-and-broccoli stir-fry with noodles in a soy-based sauce.
What cut of beef is best?
Sirloin and flank steak both work well. Slice either thinly across the grain. Flank has a pronounced beef flavor, while sirloin is often a little milder; avoid thick cuts that take longer to cook and can become chewy.
Can I make the sauce ahead?
Yes. Mix the sauce up to 2 days ahead and keep it covered in the refrigerator. Cornstarch settles, so whisk it again just before adding it to the pan.
Can I use frozen broccoli?
Yes, but thaw and drain it first, then pat it dry. Frozen broccoli is already softened by blanching, so add it near the end and stir-fry just until hot to help prevent a watery pan.
How do I keep the noodles from sticking?
Drain them well and toss with a small amount of neutral oil if they have to wait. Loosen them gently before adding them to the pan, and stir-fry with the sauce rather than leaving them in a pile.
How can I tell when the beef is safe to eat?
Use an instant-read food thermometer in the thickest pieces. Whole cuts of beef should reach 145°F (63°C) and rest for at least 3 minutes; do not rely on color alone. If using ground beef instead, cook it to 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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