Community recipe
Sticky Ginger Beef and Broccoli Udon
Tender udon noodles, savory ground beef, and crisp-tender broccoli tossed in a glossy ginger-garlic sauce. A fast skillet dinner with the cozy appeal of takeout noodles.
- Serves
- 4
- Prep
- 15 min
- Cook
- 17 min
- Difficulty
- easy
Get ready
Ingredients
- 300 g broccoli florets
- 3 garlic cloves
- 15 g fresh gingers
- 2 scallions
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp cornstarches
- 60 ml waters
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
- 450 g ground beefs
- 1 tbsp neutral oil
- 60 ml waters
- 400 g precooked udon noodles
Make it
Instructions
- 01
Prep the vegetables and aromatics
Set a large skillet with a lid, a small bowl, and a clean plate by the stove. Wash and thoroughly dry 300 g broccoli florets; cut any large pieces into bite-size florets. Peel and finely mince 3 garlic cloves and 15 g fresh ginger. Wash, dry, and thinly slice 2 scallions, keeping the slices aside for serving. | Why: Evenly sized, dry florets cook quickly without making the skillet soggy.
- 02
Whisk the sauce
In the small bowl, whisk 3 tbsp reduced-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 tsp cornstarch, 60 ml water, and 1 tsp toasted sesame oil until no dry lumps remain. This is the seasoning for the entire skillet; taste the finished noodles before deciding whether they need anything else. | Why: Dissolving the starch first makes a smooth, glossy sauce instead of clumps.
- 03
Brown the beef
Set the skillet over medium-high heat for 1 minute. Add 1 tbsp neutral oil, then 450 g ground beef. Cook for 6–7 minutes, breaking it into small pieces, until deeply browned with no pink remaining and the center of the thickest pieces reaches 160°F (71°C). Transfer to the clean plate; leave any flavorful browned bits in the skillet. Wash hands and any surfaces that touched the raw beef. | Why: Browning builds savory flavor, and the temperature check confirms safe doneness.
- 04
Steam-sear the broccoli
Keep the skillet over medium-high heat. Add 1 tbsp neutral oil and the prepared florets; stir-fry for 2 minutes, until bright green with a few browned edges. Pour in 60 ml water, cover with the lid, and steam for 2–3 minutes until crisp-tender. Uncover, add the prepared minced aromatics, and stir for 30–60 seconds until fragrant, not browned. | Why: A short covered steam softens the stems while a final quick stir keeps the aromatics sweet.
- 05
Gloss the noodles and serve
Loosen the strands of 400 g precooked udon noodles with clean hands and add them to the skillet along with the cooked beef and any juices. Whisk the sauce again, pour it in, and toss over medium-high heat for 2–3 minutes, until the noodles are hot throughout and the sauce bubbles and lightly coats everything. Turn off the heat; taste and, if desired, adjust the seasoning with a little sauce from the pan. Divide among 4 bowls and scatter the prepared scallions over the top. Serve hot. | Why: Brief simmering warms the noodles without making them mushy and activates the glossy sauce.
