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Close-up overhead shot of thick chewy udon noodles, crispy ground beef, and steamed broccoli in a mahogany soy-garlic sauce.

Ground Beef and Broccoli Noodles: The Ultimate 20-Minute Weeknight Dinner

These quick and easy Ground Beef and Broccoli Noodles feature thick chewy udon, crispy seared beef, and vibrant steamed broccoli, all tossed in a glossy, dark mahogany soy-garlic sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 14 oz thick udon noodles Fresh or vacuum-sealed.
  • 1 lb ground beef 80/20 blend for best crispy edges.
  • 2 cups broccoli florets Fresh, cut into bite-sized pieces with tender stalks.
  • 1 tbsp neutral cooking oil For searing the beef.
  • 0.25 cup regular soy sauce
  • 1 tbsp dark soy sauce Crucial for the dark mahogany brown color.
  • 2 tbsp brown sugar For a sticky, glossy sheen.
  • 4 cloves garlic Minced.
  • 1 tbsp cornstarch Mixed with the beef broth to create a slurry.
  • 0.33 cup beef broth Cold.
  • 1 tbsp toasted white sesame seeds For garnish.
  • 2 whole scallions Finely chopped into rings.

Equipment

  • 1 Large Skillet or Wok Essential for browning the beef to get crispy edges.
  • 1 Steamer Basket Used to lightly steam the broccoli.

Method
 

Cooking and Assembly
  1. Heat a large skillet over medium-high heat with 1 tbsp of oil. Add the ground beef in an even layer and leave undisturbed for 3-4 minutes to develop browned, crumbly textures with crisped edges.
  2. Place the broccoli florets in a steamer basket over boiling water. Steam for 3 minutes until vibrant green with tender stalks.
  3. In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, minced garlic, cornstarch, and cold beef broth until smooth.
  4. Drain excess fat from the beef. Add the udon noodles and the prepared sauce to the skillet. Toss for 2 minutes as the sauce thickens into a glossy mahogany brown glaze that clings to the noodles.
  5. Fold in the steamed broccoli. Transfer to a shallow serving bowl and garnish generously with toasted sesame seeds and finely chopped scallion rings.

Notes

Tip 1: Do not stir the beef immediately; let it sear undisturbed for the best texture.
Tip 2: If using vacuum-sealed udon, rinse them under hot water first to prevent breakage.