Description
This quick and customizable Beef Yakisoba recipe brings together tender ribeye steak, fresh vegetables, and savory yakisoba sauce for a delicious stir-fried noodle dish. Perfect for a satisfying weeknight meal, it features a balanced blend of flavors and textures with the option to substitute ingredients according to your preference.
Ingredients
Scale
Meat
- ¾ lb Ribeye Steak, thinly sliced (can substitute with pork belly or chicken)
Noodles
- 16 oz Yakisoba Noodles, cooked (can substitute with udon or rice noodles)
Vegetables
- 2 tsp Minced Garlic
- ½ small Yellow Onion, thinly sliced
- 3 Green Onions, cut into 1” pieces
- 1 large Carrot, cut into matchsticks
- 4 leaves Green Cabbage, cut into 2” squares
- 1 cup Bean Sprouts
Oils & Sauces
- 2 tbsp Vegetable Oil (for sautéing, can substitute with sesame oil)
- 6 tbsp Yakisoba Sauce (blend of Worcestershire, oyster sauce, ketchup, soy sauce, and sugar)
Garnishes
- Benishoga (Pickled Red Ginger Root)
- Aonori (Dried Green Seaweed)
Instructions
- Heat oil: Begin by heating 2 tablespoons of vegetable oil in a large frying pan over medium-high heat, ensuring the pan is hot before adding ingredients.
- Sauté garlic: Add 2 teaspoons of minced garlic to the pan, stirring continuously and cooking until fragrant, about 1-2 minutes, to release its aromatic flavor.
- Cook beef: Toss in the thinly sliced ribeye steak and stir-fry it until it is browned and tender, which should take approximately 3-4 minutes.
- Add onions and carrot: Stir in the thinly sliced yellow onion, green onions, and matchstick-cut carrots, and continue stir-frying for about 3 minutes so the vegetables soften slightly but retain some crunch.
- Incorporate cabbage and sprouts: Add the chopped green cabbage and bean sprouts, stir-frying until the cabbage wilts, roughly 2-3 minutes, blending the textures and flavors.
- Add noodles: Put the cooked yakisoba noodles into the pan, tossing everything together and cooking for an additional 2-3 minutes to heat the noodles through.
- Mix in sauce: Pour in 6 tablespoons of yakisoba sauce and stir everything thoroughly, making sure the sauce evenly coats all ingredients.
- Plate and garnish: Serve the beef yakisoba on plates and top with pickled red ginger (benishoga) and dried green seaweed (aonori) for added tangy and umami flavors.
Notes
- For a vegetarian version, substitute beef with tofu and use a vegetarian yakisoba sauce.
- You can customize the noodles by using udon or rice noodles depending on your preference or availability.
- Adjust the amount of yakisoba sauce to taste if you prefer a more or less intense flavor.
- Sesame oil can be used instead of vegetable oil for a nuttier aroma.
- Ensure the stir-fry is done over medium-high heat to achieve a nice sear on the beef without overcooking the vegetables.
- Serve immediately for the best texture, as noodles can become soggy if left to sit.
