Create a delicious stir-fry meal with this quick and easy recipe for Beef Yakisoba!
This recipe for beef yakisoba takes me back years, or to be more precise, decades, to when I used to manage fast-food restaurants in a mall food court. There was a yakisoba restaurant that made the best food. Of course, that was long before I became gluten-free, and my mouth is just watering thinking about the beef and chicken bowls I would get there.
Okay, let’s fast-forward a bit to today, when I’ve discovered how easy it is to make all my favorite foods effortlessly at home. I can get this indescribably good meal on the table in under half an hour, using only one skillet, griddle, or wok. If you have a griddle, go ahead and channel your inner Japanese steakhouse chef and cook this dish in front of your friends and family for a special treat.
Yaki means “pan-fried” or “grilled,” and soba refers to noodles, typically Japanese-style buckwheat noodles. You can also use wheat or ramen noodles (not instant versions). Buckwheat is gluten-free, as it is not wheat. However, feel free to use any noodle that may fit your dietary needs.
Switch the protein for a variety of yakisoba dishes
Yakisoba can encompass a variety of proteins, including thinly sliced pork belly (or chops), chicken or turkey breast, or bacon. You can also use ground beef, turkey, chicken, or pork in this recipe. Cubed chicken thighs are another option. A seafood variety can feature shrimp, scallops, squid, octopus, crab, lobster, or a combination of them. Make a vegetarian version using edamame, tofu, tempeh, or seitan.
Once you get the hang of making yakisoba, you can venture into some more ambitious versions from various regions. Each one features a distinctive sauce, noodle, or flavor profile. Here are some types of yakisoba worth researching:
- Namie yakisoba: From the coastal town of Namie, Fukushima Prefecture, featuring a noodle three times thicker than traditional yakisoba noodles and prepared with pork and bean sprouts in a rich sauce.
- Fujinomiya yakisoba: From Fujinomiya City and featuring steamed, oil-coated noodles and different seasonings.
- Kuroishi yakisoba: From Kuroishi, Aomori, and often called snack noodles, this version features a sweet, tangy sauce and thick, flat noodles.
How do I store leftovers?
Allow leftovers to cool to room temperature before refrigerating in an airtight container for up to 3 days. Reheat it slowly on the stove or in a microwave. I don’t recommend freezing leftovers.
Serving suggestions
Although beef yakisoba is a meal in itself, it pairs well with dishes like Asian Chicken Lettuce Wraps, Miso Soup, Hamachi Sashimi, and this Sunomono Recipe, a Japanese cucumber salad. You can also serve some Steamed Eggplant and Asian Garlic Shrimp for a hearty feast. Wash it all down with a refreshing Iced Matcha Latte and savor the moment.
Ingredients
- 8 ounces dried yakisoba noodles
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons chili paste
- 4 teaspoons sugar
- 1 teaspoon mirin
- 2 tablespoons vegetable oil divided
- 12 ounces thinly sliced lean beef sirloin or rump
- Salt and black pepper to taste
- 1 small onion thinly sliced
- 1 medium carrot peeled and cut into matchsticks
- 6 shiitake mushrooms sliced
- 1/4 head green cabbage thinly sliced
- 3 green onions sliced (plus more for garnish)
Instructions
- Bring a large pot of water to a boil. Add the yakisoba noodles and cook them until al dente according to package instructions. Drain and rinse with cool water to stop the cooking process.
- In a bowl, whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chili paste, sugar, and mirin. Set the sauce aside.
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Season the beef with salt and pepper and sear until browned, about 2 minutes. Remove the beef from the wok and set aside.
- Add the remaining oil to the wok. Stir fry the onion and carrot for 3-4 minutes until they begin to soften. Then add the mushrooms, cabbage, and green onions, and continue stir frying for an additional 2-3 minutes.
- Return the beef to the wok along with the drained noodles. Pour in the prepared sauce and toss everything together over medium-high heat for about 2 minutes until well combined and heated through.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot immediately, garnished with extra green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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