Japanese Yakisoba
Classic Japanese street food with noodles, beef and vegetables tossed in a sweet and salty sauce.
Servings: 4
Ingredients
- 8 ounces of flank steak or ribeye
- salt and black pepper
- 1 tablespoon olive oil
- 1 medium white onion, thin sliced
- 1 large carrot, julienned
- 2 large portobella caps, thinly sliced
- 2 cups of cabbage, thinly sliced
- 1/3 cup of worcestershire sauce
- 1/4 cup of oyster sauce
- 2 tablespoons of organic ketchup
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of ginger, crushed or pasted
- 8 ounces of buckwheat soba noodles (or your preferred noodle)
- spring onions, thinly sliced (optional garnish)
- white sesame seeds (optional garnish)
Instructions
- Season your beef with salt and black pepper
- Place a large skillet or wok over medium to medium high heat and as soon as it is very warm, add a tablespoon of olive oil and the seasoned beef
- Sear the beef on the first side and then flip the beef and cook to your desired level of doneness (medium rare or an internal temperature of 135 degrees is suggested)
- While the beef is cooking, bring a large pot of water to a rolling boil, add a large pinch of salt and cook your noodles according to manufacturers instructions
- Transfer the cooked beef onto a cutting board and leave the skillet over medium to medium high heat
- Add the thinly sliced onions, cabbage, carrots and mushrooms into the skillet
- While the vegetables are cooking, combine 1/3 cup worcestershire sauce, 1/4 cup oyster sauce, 2 tablespoons of organic ketchup, 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar and 1 teaspoon of ginger paste in a small bowl
- As soon as the vegetables have softened, reduce the heat to medium low and add the sauce and stir to combine
- Thinly slice the beef and drain the noodles
- Add the beef and noodles into the skillet and toss until everything is fully combined
- Enjoy immediately garnished with spring onions and white sesame seeds