Beef Yakisoba
Beef Yakisoba is a classic Japanese street food recipe. The sweet and savory taste is a perfect for a quick balanced dish. It’s a delicious stir-fried noodle dish with crunchy vegetables and thinly strips of juicy beef. It takes less than 30 minutes to prepare and you can have it in your table, this Japanese-inspired recipe is great for busy weeknights!
This stir-fried noodle dish is a one-skillet Japanese dish and it is always a hit. Much cheaper if you make it at home. Additionally, you know what you are putting in as well. Yakisoba is probably my favorite Japanese noodle dishes and it’s one I order pretty much ever single time I go to a Japanese restaurant.
The homemade yakisoba sauce it gives you rich and umami flavor, this versatile sauce can also be used in any of your stir fry recipes. You can easily make yakisoba at home, customizing it with ingredients like chicken, shrimp, calamari, to make it your style. Or try it with mushrooms or tofu for a simple vegetarian version!
What is Yakisoba?
The word “yaki” means fried or grilled and “soba” refers to noodles. Yakisoba is a Japanese noodle stir-fried dish. Some people confuse the soba as buckwheat noodles, but the dish translates to fried noodles and uses wheat style ramen noodles. It first appeared in food stalls in Japan after world war ll.
The usual meat is pork, but we’re going to make beef yakisoba. The other traditional ingredients include cabbage, onions, carrots and beansprouts with a savory yakisoba sauce garnished with pickled ginger or bonito flakes.
Ingredients You'll Need
- Yakisoba Noodles - I used pre-cooked yakisoba stir fry noodles. These noodles are sold in most grocery stores in the fridge section, they can be replaced with ramen noodles.
- Beef - You can choose from a number of different cuts of beef for this dish. Just make sure it is a tender, flavorful cut. You can use flank steak, flatiron steak, ribeye, or top sirloin.
- Garlic and Onion - A must in stir-fry dishes, garlic and onion to infuse the dish with flavor.
- Vegetables - It is important to stir-fry the hard vegetables first before adding other softer ingredients.
- Ketchup - This adds a bit of sweet and tangy flavor to the sauce.
- Sugar - Adds a bit of sweetness to our sauce to balance out the flavors.
- Yakisoba Sauce - To create depth and savoriness, you will need soy sauce, worcestershire sauce and oyster sauce. Sugar and ketchup to balance the saltiness of the sauce.
Storage and leftovers
Left over stir fry can be stored in air tight container and kept in the fridge for 2-3 days. Preheat and eat again.
More Asian Inspired Dishes
- Mongolian Chicken
- Braised Chicken Drumstick
- Crispy Fried Tofu Balls
- Easy Szechuan Beef
- Pineapple Fried Rice
- Thai Glass Noodles Salad
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The sweet and savory taste is a perfect for a quick balanced dish. It’s a delicious stir-fried noodle dish with crunchy vegetables and thinly strips of juicy beef.
- 400 grams beef (thinly sliced)
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 3 cloves garlic (minced)
- 1 onion (sliced)
- 1 carrot (cut into thin squares)
- 1/2 cabbage (cut into bite size pieces)
- 1 red bell pepper (diced)
- spring onion (for garnish)
- 2 tablespoons soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 1 teaspoon sugar
- 1 teaspoon black pepper
- Make the Sauce
Combine yakisoba sauce in a bowl. Set aside
- Seasoned the beef
In a bowl, add soy sauce and black pepper to the beef. Mix until combined and set aside.
- Prepare the Noodles
In a pot with hot water, add the noodles. Fresh noodles only need to be heated for 1-2 minutes in the boiling water, stir to loosen the noodles. Pour yakisoba noodles in a colander and let the water drain.
- Stir-fry
Heat oil in a wok, cook the beef until it browns on the outside, flip and cook the other side.
Add garlic and onion, saute until translucent. Add carrots, red bell pepper and cabbage. saute the vegetables.
Add in yakisoba noodles and the sauce. Toss everything together and cook for another minute.
- Serve
Serve immediately and garnish with spring onion.
