Beef Yakisoba (Japanese Stir-Fried Noodles)

Ingredients

• 300 g Beef sirloin (or flank steak) (Trimmed and sliced into thin strips)
• 1 tsp Baking soda (For tenderizing the beef)
• 1 cup Cold water (To dissolve baking soda and soak beef)
• 2 tbsp Soy sauce (For marinating and sauce)
• 1/4 tsp White pepper (Ground)
• 1/2 tsp Salt
• 1 tbsp Cornstarch (For coating beef)
• 1 tbsp Avocado oil (For marinating beef)
• 2 tbsp Oyster sauce
• 1 tbsp Ketchup
• 1 tsp Sugar
• 1 tsp White vinegar
• 1 tsp Apple cider vinegar
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 150 g Cabbage (Shredded)
• 1/2 medium White onion (Thinly sliced)
• 2 stalks Green onions (scallions) (Chopped)
• 1 medium Carrot (Julienned)
• 100 g Mushrooms (Sliced (shiitake or button))
• 200 g Yakisoba noodles (or ramen noodles) (Dry weight)
• 2 tbsp Vegetable oil (For stir‑frying)
• 1 tsp Sesame oil (Adds nutty flavor at the end)
• 1 tsp Browning sauce (e.g., soy sauce + a dash of sugar) (For extra color)
• 1 tbsp Sesame seeds (Toasted)
• 1 tbsp Japanese mayonnaise (e.g., Kewpie) (Optional, for garnish)
• 1 tbsp Nori (seaweed) sheets (Finely chopped)

Instructions

1. Tenderize and rinse beef

   Slice the steak into thin strips. Dissolve 1 tsp baking soda in 1 cup cold water, submerge the beef strips for 5 minutes, then rinse thoroughly under cold running water and pat dry.

   Time: PT5M

2. Marinate the beef

   In a mixing bowl combine 2 tbsp soy sauce, 1/4 tsp white pepper, 1/2 tsp salt, 1 tbsp cornstarch, and 1 tbsp avocado oil. Add the beef, toss to coat, and let sit while you prep the sauce and vegetables (about 10 minutes).

   Time: PT10M

3. Prepare yakisoba sauce

   In a small bowl whisk together 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp ketchup, 1 tsp sugar, 1 tsp white vinegar, 1 tsp apple cider vinegar, 1/2 tsp garlic powder, and 1/2 tsp ginger powder. Set aside.

   Time: PT5M

4. Slice vegetables

   Shred 150 g cabbage, thinly slice ½ white onion, chop 2 green onion stalks, julienne the carrot, and slice 100 g mushrooms.

   Time: PT5M

5. Boil and drain noodles

   Bring a pot of water to a rolling boil, add the 200 g dry yakisoba noodles, cook according to package (usually 3–4 minutes) until just tender, then drain in a colander and rinse briefly with warm water.

   Time: PT8M

   Temperature: Boiling

6. Sear the beef

   Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Add the marinated beef in a single layer, sear without moving for 1 minute, then stir‑fry until just browned (about 2‑3 minutes). Transfer to a plate.

   Time: PT4M

   Temperature: Medium‑high

7. Stir‑fry mushrooms

   Add another splash of oil if needed, then add the sliced mushrooms. Cook until they develop color, about 2 minutes. Remove and set aside with the beef.

   Time: PT3M

   Temperature: Medium‑high

8. Cook vegetables

   Add the onion, carrot, and cabbage to the wok. Stir‑fry for 3‑4 minutes until they are just tender but still crisp. Add the green onions at the last 30 seconds.

   Time: PT4M

   Temperature: Medium‑high

9. Fry the noodles

   Push the veggies to the side, add the remaining 1 tbsp oil, then add the drained noodles. Let them sit undisturbed for about 1 minute to develop a light crust, then toss to combine with the vegetables.

   Time: PT5M

   Temperature: Medium‑high

10. Combine all components

    Return the beef and mushrooms to the pan. Pour the prepared yakisoba sauce over everything, add 1 tsp sesame oil and 1 tsp browning sauce, and toss everything together for 1‑2 minutes until evenly coated and heated through.

    Time: PT2M

    Temperature: Medium‑high

11. Garnish and serve

    Transfer to a serving plate, sprinkle with toasted sesame seeds, drizzle the tablespoon of Japanese mayo, and scatter the chopped nori on top. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

20 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g