Description
A quick, 20-minute homemade Japanese beef yakisoba recipe that delivers takeout-quality flavor with better ingredients and texture. This stir-fry features seared sirloin, crisp vegetables, and a savory sauce, served over chewy yakisoba noodles.
Ingredients
Scale
- 2 packages (400g) dried yakisoba noodles
- 1 pound (450g) sirloin or flank steak, sliced thin against the grain
- 2 tablespoons vegetable oil (divided)
- 3 cups shredded green cabbage
- 2 medium carrots, julienned or grated
- 1 large onion, sliced
- 1 large bell pepper, sliced
- 1/4 cup (60ml) soy sauce
- 2 tablespoons (30ml) oyster sauce
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon (15g) brown sugar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup (60ml) chicken broth
- Salt and pepper to taste
Instructions
- Pat the beef dry and slice it against the grain into thin strips. Season lightly with salt and pepper.
- Boil yakisoba noodles according to package directions (usually 3-4 minutes) until al dente. Drain and immediately rinse under cold water to stop cooking and remove starch. Toss with a tiny bit of oil to prevent clumping.
- In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and chicken broth until the sugar is dissolved.
- Heat a wok or large skillet over high heat until almost smoking. Add 1 tablespoon of vegetable oil. Sear the beef in a single layer for 1-2 minutes per side until browned. Remove beef and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Stir-fry onions and carrots for 2 minutes. Add cabbage and bell peppers, cooking for another 2-3 minutes until tender-crisp.
- Return the cooked noodles and seared beef to the pan. Pour the sauce over everything and toss vigorously for 1-2 minutes until noodles are glossy and coated.
- Serve immediately, topped with pickled ginger and green onions if desired.
Notes
Slice beef against the grain for tenderness. Rinse noodles in cold water to prevent sticking. Use high heat for proper stir-frying. Do not overcrowd the pan. For gluten-free, use tamari and gluten-free noodles. For vegetarian, swap beef for tofu and oyster sauce for mushroom sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Japanese beef yakisoba, homemade yakisoba, quick weeknight dinner, stir fry noodles, easy beef recipe, Asian noodles, 20 minute meals