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5 from 1 vote

Shanghai Style Noodles with Beef and Broccoli

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4


  • 8 oz. udon noodles or whole-grain spaghetti
  • 1 head broccoli florets only
  • 1 orange zested and juiced
  • 2 Tbsp soy sauce reduced sodium
  • ½ tsp red pepper flakes
  • 1 Tbsp ground ginger
  • 1 tsp olive oil
  • ¾ lb. sirloin beef or flank steak trimmed of fat and cut into ¼ inch thick and 2 inch-long pieces (or substitute chicken or tofu)
  • 4 cloves garlic chopped
  • 4 scallions cut into ½ inch pieces
  • ½ lb snow peas trimmed
  • ½ red bell pepper cut into pieces


  • Bring a large pot (filled halfway ) of water to a boil. Add Udon noodles and broccoli and cook for 3-4 min. until noodles are cooked and broccoli is crisp-tender. Drain and set aside. (If using spaghetti, cook according to package directions, adding the broccoli for the last 3-4 min. of cooking).
  • While the noodles are cooking, prepare the sauce. Add the orange zest, orange juice, soy sauce, red pepper flakes and ginger to a small bowl and whisk together. Set aside.
  • In a large non-stick skillet heat the oil over medium. Add the beef ,scallions and garlic and cook until beef begins to brown ( approx. 4 min.) Add the snow peas, red bell pepper and the orange/soy mixture and continue to sauté until beef is fully cooked (approx. 3 min.)
  • Add noodles/broccoli to the skillet with beef and toss to combine. Serve immediately. Garnish with additional red pepper flakes if desired.