This Beef and Broccoli Noodle Bowl on the Griddle is one of our go-to weeknight meals when I want something bold, fast, and packed with veggies. It has tender slices of marinated flank steak, charred vegetables, noodles, and a drizzle of sweet-salty sauce that brings everything together.
The griddle makes it easy to cook everything at once using different heat zones—high heat for searing, low heat to keep things warm. Plus, the fresh toppings like avocado, herbs, and cucumber make it feel super fresh and balanced. It is a complete meal that feels special but comes together in under 30 minutes (as long as you marinate ahead!).
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Tips for Cooking on a Griddle
- Preheat in Zones: Use high heat for cooking steak and charring veggies. Keep one side on low heat to hold food warm while everything else finishes.
- Prep First: Griddle cooking is fast! Chop all your veggies, marinate the beef, and mix your sauce before you start cooking.
- Steam on the Griddle: A quick spritz of water and a lid or steam dome helps steam veggies like broccoli without needing a pot.
- Batch Cooking: Do not overcrowd the griddle—cook in batches if needed for proper browning.
Ingredients
Beef & Marinade
- Flank steak
- Soy sauce
- Oyster sauce
- Hoisin sauce
- Sesame oil
- Rice vinegar
- Fresh garlic cloves
- Fresh ginger
- Brown sugar (optional)
- Black pepper
Noodles
- Rice noodles, or your preferred noodle
- Water or beef broth
- Soy sauce
Sauce
- Soy sauce
- Sesame oil
- Rice vinegar
- Honey
- Chili paste (optional)
Griddled Vegetables
- Broccoli florets
- Red bell pepper
- Zucchini
- Carrots
- Red onion
- Sesame oil
- Salt and black pepper
Fresh Elements
- Fresh cilantro
- Fresh mint
- Cucumber
- Avocado
- Pickled ginger, optional
- Sesame seeds
- Red pepper flakes, optional
- Lime wedges
See the recipe card below for the quantities.
Instructions
Marinate the Beef
In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, garlic, ginger, and brown sugar.
Add sliced flank steak and mix well. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavour).
Cook the Noodles
Bring water (or beef broth) to a boil, add rice noodles, and cook according to package directions (typically 3–5 minutes).
Drain and toss noodles with soy sauce and set aside.
Make the Sauce
In a small bowl, whisk together the sauce ingredients. Set aside.
Preheat the Griddle
- Left Zone: High Heat (quick sear zone)
- Center Zone: Medium Heat
- Right Zone: Low Heat (for warming cooked ingredients)
Griddle the Vegetables
Lightly toss the vegetables in sesame oil, salt, and pepper.
Start with broccoli on the medium center zone. Spritz with water and cover with a steam dome or large bowl to steam and char at once.
After 1–2 minutes, add the red bell peppers, zucchini, carrots, and onion. Cook, flipping occasionally, until lightly charred but still vibrant (about 3–4 minutes).
Transfer to the low-heat zone to keep warm.
Griddle the Beef
Add a bit of avocado oil to the high-heat zone. Sear beef in batches (do not overcrowd) for 2–3 minutes per side until browned and cooked through.
Move to the low-heat zone to keep warm while finishing.
Warm the Noodles
Toss the noodles briefly on the low-heat side of the griddle or in a foil pan until warmed through.
Assemble the Beef Broccoli Noodle Bowls
Divide noodles into four bowls. Top each with a portion of griddled beef and vegetables. Garnish with fresh cilantro, mint, cucumber, and avocado.
Drizzle with sauce, sprinkle with sesame seeds, and serve with lime wedges and pickled ginger if using.
Watch how this Beef and Broccoli bowl Recipe was Made
Other Bowl Recipes to Try
Bowls are a simple, satisfying way to layer flavour, texture, and nutrition. Try a cozy healthy ramen, quick lemon garlic shrimp, fresh apple quinoa, or bold spicy shrimp noodle bowl—easy to prep and even better the next day.
📖 Recipe
Beef and Broccoli Noodle Bowl on the Griddle
Ingredients
Beef & Marinade
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves fresh garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon brown sugar optional
- Fresh ground black pepper to taste
Noodles
- 12 ounces rice noodles or your preferred noodle
- 2 cups beef broth
- 1 tablespoon soy sauce
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon chili paste optional
Griddled Vegetables
- 1 cup broccoli florets
- 1 red bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into ¼-inch rounds or ovals
- ½ cup carrots sliced thin
- 1 small red onion cut into wedges
- 1 tablespoon sesame oil
- Salt and black pepper to taste
Fresh Elements
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh mint chopped
- ½ cup cucumber cut into matchsticks
- ½ avocado sliced
- 2 tablespoons pickled ginger optional
- 1 tablespoon sesame seeds
- Red pepper flakes optional
- Lime wedges for serving
Instructions
Marinate the Beef
- In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, garlic, ginger, and brown sugar.
- Add sliced flank steak and mix well. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavour).
Cook the Noodles
- Bring beef broth to a boil, add rice noodles, and cook according to package directions (typically 3–5 minutes).
- Drain and toss noodles with soy sauce and set aside.
Make the Sauce
- In a small bowl, whisk together the sauce ingredients. Set aside.
Preheat the Griddle
- Left Zone: High Heat (quick sear zone)Center Zone: Medium HeatRight Zone: Low Heat (for warming cooked ingredients)
Griddle the Vegetables
- Lightly toss the vegetables in sesame oil, salt, and pepper.
- Start with broccoli on the medium center zone. Spritz with water and cover with a steam dome or large bowl to steam and char at once.
- After 1–2 minutes, add the red bell peppers, zucchini, carrots, and onion. Cook, flipping occasionally, until lightly charred but still vibrant (about 3–4 minutes).
- Transfer to the low-heat zone to keep warm.
Griddle the Beef
- Add a bit of avocado oil to the high-heat zone. Sear beef in batches (do not overcrowd) for 2–3 minutes per side until browned and cooked through.
- Move to the low-heat zone to keep warm while finishing.
Warm the Noodles
- Toss the noodles briefly on the low-heat side of the griddle or in a foil pan until warmed through.
Assemble the Beef Broccoli Noodle Bowls
- Divide noodles into four bowls.
- Top each with a portion of griddled beef and vegetables.
- Garnish with fresh cilantro, mint, cucumber, and avocado.
- Drizzle with sauce, sprinkle with sesame seeds, and serve with lime wedges and pickled ginger if using.
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Video
Notes
- Preheat in Zones: Use high heat for cooking steak and charring veggies. Keep one side on low heat to hold food warm while everything else finishes.
- Prep First: Griddle cooking is fast! Chop all your veggies, marinate the beef, and mix your sauce before you start cooking.
- Steam on the Griddle: A quick spritz of water and a lid or steam dome helps steam veggies like broccoli without needing a pot.
- Batch Cooking: Do not overcrowd the griddle—cook in batches if needed for proper browning.
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