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Long-Life Noodles with Beef & Chinese Broccoli

  • 25 m
  • 25 m
Carolyn Malcoun
“Noodles are a key part of Chinese New Year celebrations because they symbolize long life. We love this recipe for the tradition because it's super-customizable based on your tastes. Try swapping in chicken for the steak. Can't find Chinese broccoli? Use broccolini instead. Or swap out the mushrooms and broccoli altogether for snow peas and carrots.”


    • 8 ounces whole-wheat spaghetti
    • 1 tablespoon toasted sesame oil
    • 3 tablespoons oyster sauce
    • 3 tablespoons Shaoxing rice wine
    • 2 tablespoons reduced-sodium soy sauce
    • 1½ teaspoons cornstarch
    • ¼ teaspoon ground white pepper
    • 1 tablespoon peanut oil
    • 10 ounces Chinese broccoli or broccolini, halved and cut into 1-inch pieces
    • 2 cups sliced mushrooms
    • 12 ounces flank steak, trimmed and thinly sliced
    • 2 cloves garlic, grated
    • Toasted sesame seeds for garnish (optional)


  • 1 Cook noodles according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.
  • 2 Meanwhile, whisk together oyster sauce, rice wine, soy sauce, cornstarch and white pepper in a small bowl; set near the stove.
  • 3 Heat a large flat-bottom wok or large cast-iron skillet over high heat. Add peanut oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add steak and garlic; cook, stirring, until the steak is no longer pink on the outside, 2 to 3 minutes more. Add the sauce and bring to a boil; cook for 1 minute. Add the noodles and toss to coat. Sprinkle with sesame seeds, if desired.
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