Description
A quick and customizable Beef Yakisoba recipe featuring tender ribeye steak, fresh vegetables, and savory yakisoba sauce stir-fried together for a delicious Japanese-inspired noodle dish.
Ingredients
Scale
Noodles and Meat
- 16 oz Yakisoba Noodles (already cooked; substitute with udon or rice noodles if desired)
- ¾ lb Ribeye Steak (thinly sliced; 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
Sauce and Garnishes
- Vegetable Oil (for sautéing; 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: Start by heating 2 tablespoons of vegetable oil in a large frying pan over medium-high heat to prepare for sautéing the ingredients.
- Sauté garlic: Add 2 teaspoons of minced garlic to the pan and sauté until fragrant, about 1-2 minutes, infusing the oil with aroma.
- Cook steak: Toss in ¾ lb of thinly sliced ribeye steak and cook until browned and tender, approximately 3-4 minutes, stirring to ensure even cooking.
- Add onions and carrots: Stir in ½ small thinly sliced yellow onion, 3 cut green onions, and matchstick carrots. Stir-fry the mixture for about 3 minutes until vegetables start to soften.
- Incorporate cabbage and sprouts: Add 4 leaves of green cabbage cut into 2” squares and 1 cup of bean sprouts; continue stir-frying until the cabbage wilts, about 2-3 minutes.
- Add noodles: Mix in the 16 oz of cooked yakisoba noodles and cook everything together for 2-3 minutes to combine flavors and heat through.
- Pour sauce: Pour in 6 tablespoons of yakisoba sauce and stir thoroughly until all ingredients are well coated and evenly mixed.
- Serve and garnish: Plate the beef yakisoba and top with benishoga (pickled red ginger) and aonori (dried green seaweed) to add tang and umami accents.
Notes
- Substitute the ribeye steak with pork belly or chicken for different protein variations.
- Use udon or rice noodles if yakisoba noodles are unavailable.
- Sesame oil can be used in place of vegetable oil for a richer flavor.
- Adjust the amount of yakisoba sauce to taste for more or less sweetness and saltiness.
- Adding other vegetables like bell peppers or mushrooms can customize the dish further.
