Description
This Delicious Beef Yakisoba recipe offers a quick and customizable Japanese stir-fried noodle dish featuring tender ribeye steak, fresh vegetables, and savory yakisoba sauce. Ready in just 30 minutes, it combines vibrant flavors and textures for a satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Main Ingredients
- 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)
- 2 tsp Minced Garlic (adds fragrant depth)
- ½ small Yellow Onion (thinly sliced, bringing subtle sweetness)
- 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 (provides crunch)
Oils and Sauces
- Vegetable Oil (for sautéing; substitute with sesame oil)
- 6 tbsp Yakisoba Sauce (blend of Worcestershire, oyster sauce, ketchup, soy sauce, and sugar)
Garnishes
- Benishoga (Pickled Red Ginger Root) (adds tangy flavor)
- Aonori (Dried Green Seaweed) (enhances umami flavor)
Instructions
- Heat oil: Start by heating 2 tablespoons of vegetable oil in a large frying pan over medium-high heat to prepare for sautéing.
- Sauté garlic: Add 2 teaspoons of minced garlic to the pan and sauté until fragrant, about 1-2 minutes, releasing its aromatic flavor into the oil.
- Cook beef: Toss in ¾ lb of thinly sliced ribeye steak and cook until browned and tender, which typically takes around 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 the matchstick carrots. Stir-fry these vegetables for about 3 minutes to soften while retaining some crunch.
- Incorporate cabbage and sprouts: Add 4 leaves of green cabbage cut into squares and 1 cup of bean sprouts. Continue stir-frying until the cabbage wilts and the sprouts soften slightly, about 2-3 minutes.
- Add noodles: Add your 16 oz of pre-cooked yakisoba noodles to the pan and toss everything together, cooking for 2-3 minutes to heat through and combine flavors.
- Pour sauce and mix: Pour in 6 tablespoons of yakisoba sauce over the mixture. Stir thoroughly until all ingredients are evenly coated with the savory sauce.
- Serve and garnish: Plate the beef yakisoba and top with benishoga (pickled red ginger) and aonori (dried green seaweed) to add tangy and umami-enhancing flavors respectively.
Notes
- You can substitute the ribeye steak with pork belly slices or chicken thinly sliced for different flavor profiles.
- Use sesame oil instead of vegetable oil for an additional nutty aroma.
- If yakisoba noodles are unavailable, udon or rice noodles make excellent alternatives.
- Adjust the amount of yakisoba sauce to your taste preference for more or less seasoning.
- Ensure noodles are pre-cooked as cooking raw noodles in the pan will affect texture and timing.
