Description

This Delicious Beef Yakisoba recipe offers a quick and customizable stir-fried noodle dish featuring tender ribeye steak, fresh vegetables, and savory yakisoba sauce. Perfect for a flavorful weeknight dinner, it combines the satisfying textures of yakisoba noodles and bean sprouts with the umami-rich taste of a homemade sauce, garnished with pickled ginger and dried seaweed.

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)

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

Sauces and Garnishes

Vegetable Oil (for sautéing; substitute with sesame oil) – 2 tbsp
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

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Instructions

Heat Oil: Start by heating 2 tablespoons of vegetable oil in a large frying pan over medium-high heat to prepare the pan for sautéing.
Sauté Garlic: Add 2 teaspoons of minced garlic to the pan and cook it until fragrant, about 1-2 minutes, to infuse the oil with flavor.
Cook Steak: Toss in ¾ lb of thinly sliced ribeye steak and cook until browned and tender, around 3-4 minutes, stirring occasionally to ensure even cooking.
Add Onions and Carrots: Stir in ½ small thinly sliced yellow onion, 3 cut green onions, and the matchstick carrots, then stir-fry for about 3 minutes until slightly softened.
Add Cabbage and Bean Sprouts: Add 4 leaves of green cabbage and 1 cup of bean sprouts; continue stir-frying until the cabbage wilts, about 2-3 minutes, combining all vegetables evenly.
Add Noodles: Incorporate 16 oz of cooked yakisoba noodles into the pan and cook everything together for 2-3 minutes to heat the noodles through and mix flavors.
Pour Sauce and Combine: Pour in 6 tablespoons of yakisoba sauce and mix thoroughly until everything is well coated and heated through.
Plate and Garnish: Serve the beef yakisoba on plates and top with benishoga (pickled red ginger root) and aonori (dried green seaweed) to add tangy and umami bursts of flavor.

Notes

You can substitute ribeye steak with pork belly or chicken for different protein options.
Use sesame oil instead of vegetable oil for a nuttier flavor profile.
If you can’t find yakisoba noodles, substitute with udon or rice noodles.
Adjust the amount of yakisoba sauce to taste depending on preferred saltiness and sweetness.
Serving with benishoga and aonori is traditional but can be omitted if unavailable.
Ensure the noodles are pre-cooked or boiled before adding to the pan to prevent clumping or uneven cooking.