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

Ingredient Substitutions

• Instead of Beef sirloin (or flank steak): Chicken breast strips, Pork tenderloin strips
• Instead of Baking soda: Meat tenderizer powder
• Instead of Soy sauce: Tamari
• Instead of White pepper: Black pepper (use less)
• Instead of Cornstarch: All‑purpose flour
• Instead of Avocado oil: Canola oil, vegetable oil
• Instead of Oyster sauce: Hoisin sauce (less salty)
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Sugar: Honey (use less)
• Instead of White vinegar: Rice vinegar
• Instead of Apple cider vinegar: White vinegar
• Instead of Garlic powder: Fresh minced garlic (1 clove)
• Instead of Ginger powder: Fresh grated ginger (1 tsp)
• Instead of Cabbage: Napa cabbage
• Instead of White onion: Yellow onion
• Instead of Carrot: Daikon radish
• Instead of Mushrooms: Portobello strips
• Instead of Yakisoba noodles (or ramen noodles): Udon noodles, spaghetti
• Instead of Vegetable oil: Canola oil, peanut oil
• Instead of Sesame oil: Toasted sesame oil
• Instead of Browning sauce (e.g., soy sauce + a dash of sugar): Mushroom soy sauce
• Instead of Japanese mayonnaise (e.g., Kewpie): Regular mayo
• Instead of Nori (seaweed) sheets: Dried seaweed flakes

Equipment Needed

• Sharp chef's knife
• Cutting board
• Large wok or deep skillet
• Mixing bowl
• Small bowl (for sauce)
• Colander or strainer
• Measuring spoons
• Spatula or tongs
• Plate (to set aside cooked beef)

Critical Steps — Do Not Skip

• Tenderizing the beef with baking soda and rinsing thoroughly.
• Leaving the noodles undisturbed for a minute to create a light crust.
• Ensuring the beef is seared quickly on high heat to stay tender.

Chef Tips from the Video

• Use a high‑smoke‑point oil like avocado or peanut oil for the best sear.
• Add a teaspoon of water to deglaze the pan after searing beef for extra flavor.
• Toast sesame seeds in a dry pan for 1 minute to bring out nuttiness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of oil.

Freezer: Not recommended as noodles become soggy, but can freeze for up to 1 month and re‑heat directly in a pan.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the yakisoba sauce a day ahead and store in the fridge.
• Slice all vegetables and keep them in a sealed bag with a damp paper towel.
• Boil noodles, drain, toss with a little oil, and refrigerate; re‑heat in the pan.