Monday Meal: Beef Yakisoba | Buzz Blog

Monday Meal: Beef Yakisoba

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I really love the stir-fry Japanese noodle dish called yakisoba. The recipe I share with you here contains beef, but you could easily adjust the recipe to substitute chicken, pork, veggies, tofu, or just cook it up without a main protein. It's easily modified. If you love carrots, add more carrots or whatever else you enjoy. 

Ingredients: 

10-12 oz. fresh Chinese or Japanese egg noodles

1 Tbs sesame oil

3 Tbs peanut or canola oil

6-8 oz. thin sliced beef, such as flank steak

3 cloves garlic, peeled and minced

1/2 medium onion, thinly sliced

1 cup snow peas, sliced or whole

1 cup shredded carrot

1 Tbs fresh ginger, peeled and grated

1 bunch scallions, white and light green parts only, chopped

2 Tbs oyster sauce

1/4 cup soy sauce

2 Tbs mirin

1/4 tsp white pepper

Hot chili oil, to taste (optional) 

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Method:

Cook the noodles according to directions until just al dente. Drain in a colander and toss with the sesame oil. Set aside. 

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In a wok or large skillet over medium-high heat, cooked the beef in the canola or peanut oil until still a little pink, stirring. 

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Add the garlic to the wok and cook with the beef, 30 seconds or so. 

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Toss the onion, carrot, ginger and snow peas to the wok and stir-fry, tossing and stirring frequently, until the veggies have softened a little. 

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Add the cooked noodles to the wok. 

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Toss the noodles with the beef and veggies, then add the scallions. 

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Add the oyster sauce, soy sauce, mirin and white pepper to the wok and toss until the noodles are thoroughly coated. 

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Season with chili oil, if desired, or pass it separately at the table. 

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Photos by Ted Scheffler

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