Description
A quick and customizable Beef Yakisoba recipe featuring tender ribeye steak, fresh vegetables, and savory yakisoba sauce stir-fried together for a flavorful Japanese-style noodle dish perfect for a satisfying weeknight meal.
Ingredients
Scale
Protein
- ¾ lb Ribeye Steak, thinly sliced (can substitute with pork belly or chicken)
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
Noodles
- 16 oz Yakisoba Noodles, already cooked (can substitute with udon or rice noodles)
Sauces & Condiments
- Vegetable Oil, 2 tablespoons (for sautéing, can substitute with sesame oil)
- 6 tbsp Yakisoba Sauce (blend of Worcestershire, oyster sauce, ketchup, soy sauce, and sugar)
- Benishoga (Pickled Red Ginger Root), for topping
- Aonori (Dried Green Seaweed), for topping
Instructions
- Heat Oil and Garlic: Start by heating 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add 2 teaspoons of minced garlic to the pan and sauté until fragrant, about 1-2 minutes.
- Cook Steak: Toss in ¾ lb of thinly sliced ribeye steak and cook until browned and tender, around 3-4 minutes.
- Add Onions and Carrots: Stir in ½ small thinly sliced yellow onion, 3 cut green onions, and the matchstick carrots. Stir-fry for about 3 minutes until vegetables begin to soften.
- Add Cabbage and Bean Sprouts: Add 4 leaves of green cabbage and 1 cup of bean sprouts to the pan. Continue stir-frying until the cabbage wilts, about 2-3 minutes.
- Combine Noodles: Add the 16 oz of cooked yakisoba noodles to the pan and cook everything together for 2-3 minutes, tossing frequently to combine flavors and heat through.
- Mix Yakisoba Sauce: Pour in 6 tablespoons of yakisoba sauce and mix thoroughly until noodles and ingredients are evenly coated.
- Serve and Garnish: Plate the beef yakisoba and top with benishoga and aonori for an added tangy and umami flavor boost.
Notes
- Feel free to substitute ribeye steak with pork belly or chicken for variation.
- You can swap yakisoba noodles with udon or rice noodles based on preference or availability.
- To suit dietary needs, vegetable oil can be replaced with sesame oil for a nuttier taste.
- Make sure not to overcook vegetables to maintain their crunch and freshness.
- The yakisoba sauce can be adjusted in sweetness and saltiness by modifying the quantities of Worcestershire sauce, ketchup, soy sauce, and sugar.
