Beef And Broccoli With Cellophane Noodles Recipe

Beef And Broccoli With Cellophane Noodles is a delicious recipe that you will simply love to serve to your loved ones. I am sure, once you try this Beef And Broccoli With Cellophane Noodles, you will always crave for some more.


Health IndexAverageCuisine
DishMain Ingredient


 Round steak1⁄2 Pound (250 gram)
 Broccoli1 Bunch (100 gm)
 Water125 Milliliter (1/2 cup)
 Soy sauce15 Milliliter (1 tablespoon)
 Cornstarch2 Teaspoon
 Vegetable oil25 Milliliter (2 tablespoon)
 Chopped ginger root/1/2 tsp ground ginger2 Teaspoon (fresh)
 Garlic2 Clove (10 gm), minced
 Cellophane noodles/Chinese vermicelli1⁄4 Pound (125 gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1080 Calories from Fat 393

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 10.7 g53.6%

Trans Fat 0 g

Cholesterol 92 mg

Sodium 1034.4 mg43.1%

Total Carbohydrates 116 g38.7%

Dietary Fiber 3.2 g12.9%

Sugars 2.2 g

Protein 53 g105.2%

Vitamin A 12.5% Vitamin C 154.7%

Calcium 11% Iron 18.3%

*Based on a 2000 Calorie diet


Cut beef into thin slices about 2 inches (5 cm) long.
Cut broccoli into florets; if tough, peel stalks and cut into strips about 1/4 inch (5 mm) thick and 2 inches (5 cm) long.
Combine water, soy sauce and cornstarch; set aside.
In wok or heavy skillet, heat oil over high heat; cook beef, ginger and garlic, stirring constantly, until beef is no longer pink.
Add broccoli and stir to coat.
Pour in cornstarch mixture; reduce heat to medium, cover and steam for 2 to 3 minutes or until broccoli is tender crisp.
Meanwhile, in pot of boiling salted water, cook noodles for 1 to 2 minutes or just until pliable and tender. (Be careful not to overcook.)
Drain noodles, arrange on warmed serving platter and spoon beef broccoli mixture over.