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Ground beef and broccoli noodles in a wide matte charcoal ceramic bowl, glossy brown sauce coating thick lo mein noodles

Ground Beef and Broccoli Noodles

Ground beef and broccoli noodles take the flavors of the takeout classic and make them cheaper and faster, with crusty browned beef, broccoli cooked in the noodle water, and a quick garlic ginger sauce. Dinner is ready in about 30 minutes with one pot and one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 8 ounces dried lo mein noodles spaghetti or linguine works too
  • 1 large head broccoli cut into small florets (about 4 cups, 12 ounces)
  • 1 pound ground beef 85/15
  • 1 tablespoon neutral oil like avocado or canola
  • 4 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 4 green onions whites and greens sliced separately
  • 1/3 cup low-sodium soy sauce or tamari for gluten-free
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar packed
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/2 cup low-sodium beef broth or water
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon sesame seeds for serving

Method
 

  1. Bring a large pot of water to a boil. While it heats, whisk the soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, broth, sesame oil, and red pepper flakes in a small bowl or measuring cup. Set it near the stove.
  2. Cook the noodles according to the package. During the last 90 seconds, drop the broccoli florets into the same pot. Drain everything together in a colander and give it a quick rinse with warm water so the noodles don't clump.
  3. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the ground beef and press it into one flat layer with a spatula.
  4. Leave it alone for 3 to 4 minutes, until a dark brown crust forms on the bottom. Then break it into bite-size crumbles and cook another 3 to 4 minutes, until no pink remains and it reaches 160°F.
  5. If there's more than about a tablespoon of fat in the pan, spoon some off. A little stays for flavor.
  6. Push the beef to one side. Add the garlic, ginger, and white parts of the green onions to the open spot and stir for 30 seconds, just until fragrant. Don't let the garlic brown.
  7. Whisk the sauce again (the cornstarch settles fast) and pour it in. Let it bubble for 1 to 2 minutes, stirring, until it turns glossy and thick enough to coat a spoon.
  8. Add the drained noodles and broccoli. Toss with tongs for about a minute, until every strand is coated and the broccoli is hot.
  9. Taste. Add a splash of soy sauce for more salt or a squeeze of lime if it needs brightness. Top with the green onion tops and sesame seeds.

Notes

Cut the broccoli into about 1-inch florets so they cook through in 90 seconds. Rinse the noodles with warm water so they don't clump. Let the beef sit undisturbed to build a crust before breaking it up. 85/15 beef is best; leaner browns less, fattier needs more draining. If the sauce gets too thick, loosen it with a few tablespoons of water. For gluten-free, use rice noodles (steam the broccoli separately), tamari, and gluten-free oyster sauce. Ground turkey (plus an extra teaspoon of oil) or ground pork can replace the beef. Frozen broccoli can go straight into the skillet after the beef browns for 3 to 4 minutes. Hoisin can replace oyster sauce; cut the brown sugar in half. The sauce can be whisked and the broccoli cut up to two days ahead. Refrigerate leftovers in an airtight container for 3 to 4 days and reheat in a skillet with 2 to 3 tablespoons of water or broth. Not recommended for freezing.