Broccoli-Beef Noodles

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 455
  • Calories from fat: 30%
  • Protein: 24g
  • Fat: 15g
  • Saturated fat: 5.1g
  • Carbohydrate: 56g
  • Fiber: 5.6g
  • Sodium: 759mg
  • Cholesterol: 43mg


  • 6 cups broccoli florets (1 lb.)
  • 1 onion (6 oz.)
  • 2 cups fat-skimmed beef broth
  • 2 tablespoons Chinese black bean and garlic sauce
  • 2 tablespoons cornstarch
  • 1/2 pound dried spaghetti or soba noodles
  • 1 teaspoon salad oil
  • 1/2 pound ground lean beef
  • Soy sauce


  1. 1. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
  2. 2. Meanwhile, rinse broccoli. Trim stems and cut crosswise into 1/4-inch-thick slices, then cut florets lengthwise into 1-inch pieces. Peel onion and cut into thin slivers. In a small bowl, mix broth, black bean sauce, and cornstarch.
  3. 3. Add spaghetti to boiling water and cook, uncovered, until barely tender to bite, 6 to 9 minutes. Pour into a colander, rinse with hot water, and drain.
  4. 4. Return pan to high heat and pour in oil. Add beef and stir often, breaking up with spoon, until lightly browned and crumbly, 1 to 2 minutes. Add onion and stir until it begins to brown, about 1 minute.
  5. 5. Add broccoli and 1/2 cup water; cover and stir occasionally until bright green, about 2 minutes. Stir broth mixture, add to pan, and stir until boiling.
  6. 6. Add noodles to pan; stir over medium heat until hot and coated with sauce, about 1 minute. Add soy sauce to taste. Pour into bowls.
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