Beef Yakisoba
This traditional beef yakisoba with noodles is perfect for a quick and balanced dish. It takes just 15 minutes and uses various vegetables, giving you an excellent range of vitamins and minerals.
Equipment
Ingredients
- 200 g Wheat Noodles cooked
- 120 g Beef Rib Eye Steak very finely sliced
- 1 medium Onion finely sliced
- 40 g Carrots finely sliced (small carrot)
- 50 g Cabbage finely sliced
- 50 g Bean Sprouts
- Sea Salt & Pepper
- Pickled Ginger for Garnish
Yakisoba Sauce
- 1 tbsp Worchester Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 2 tbsp Mirin
Instructions
- In a large pot of generously boiling water, cook wheat noodles until package instructions, drain and place to the side. Meanwhile, prep the ingredients and mix the Yakisoba sauce ingredients in a bowl, and place to the side.
- Over high heat, preheat a large wok and season the beef generously with sea salt and pepper. Add 1 tbsp of cooking oil and sear the beef for 1 to 2 minutes (2 minutes for well done). Once seared, pour the beef onto a plate.
- Add another tbsp of oil to the wok, then add cabbage, carrots and onions. Stir fry for 3 minutes, until al dente.
- Add bean sprouts and stir fry for 1 minute. Add the seared beef and yakisoba sauce to the stir fry. Reduce for 10 to 20 seconds, then add noodles.
- Mix through the noodles into the sauce until hot. Turn off the heat and serve with pickled ginger.
Notes
If you don't plan on using pickled ginger for the garnish, I recommend adding 1 1/2 tbsp of rice wine vinegar or 2 tbsp lime juice to the Yakisoba sauce.
Nutrition
Calories: 568kcalCarbohydrates: 90gProtein: 31gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 393mgPotassium: 512mgFiber: 3gSugar: 7gVitamin A: 3374IUVitamin C: 19mgCalcium: 103mgIron: 6mg
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