Quick Beef Yakisoba
This quick beef Yakisoba, loaded with crunchy vegetables, is going to put your local Japanese restaurant out of business.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g dried medium egg noodles/Yakisoba noodles
- 1 tbsp vegetable oil
- salt
- 300 g lean steak such as sirloin or rump
- 100 g 1 cup white cabbage (chopped into bite-sized pieces)
- 100 g 1 cup shiitake mushrooms or button mushrooms (or a mix of both)
- 1 carrot (julienned)
- 4 green onions, green parts cut into 2 inch pieces, white parts chopped
- 3 tbsp soy sauce
- 2 tbsp mirin (or dry sherry)
- 1 tbsp tsuyu/dashi stock (or Worcestershire sauce)
- 1 tsp sesame oil
Instructions
- 1
Prepare the vegetables by finely slicing the cabbage and cutting the carrot into thin matchsticks. Remove the stems from large shiitake mushrooms as they tend to get a bit woodsy and trim the stem for the small ones, then cut the mushrooms into bite-sized pieces or leave the small ones whole. Finally, cut the steak into thin into bite-sized pieces and season with salt.
- 2
Mix the soy sauce, mirin and dashi stock to make the sauce and set aside till needed.
- 3
Cook the noodles according to package instructions. Rinse after cooking.
- 4
Meanwhile in a wok or a large pan, heat the oil and cook the steak until sealed on the outside, then add the vegetables together with the sliced white parts of the green onions and continue stir frying for 5-7 minutes until cooked but still firm to the bite. The vegetables will reduce in volume by a half.
- 5
Add the noodles and the green onions to the pan, then add the prepared sauce, toss to combine and heat through for 2-3 minutes. Drizzle with sesame oil before serving.