Beef Yakisoba

4.92 from 34 votes

Beef Yakisoba is a quick stir fry of noodles, thinly sliced beef, and veggies in a savory Yakisoba Sauce. It’s easy to make and a satisfying family meal!

Course Main Dish Recipes

Cuisine Japanese

Keyword asian noodles, beef yakisoba, japanese noodles, yakisoba

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 588kcal

Author Robin Donovan

Ingredients

For the noodles

2 tablespoons cooking oil divided
¾ pound thinly sliced beef
8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
1 carrot peeled and cut into matchsticks
¼ green cabbage thinly sliced
½ onion diced
4 green onions sliced
6 shiitake mushrooms stemmed and sliced
Black and white sesame seeds optional garnish
Red pickled ginger optional garnish

For the sauce

¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons oyster sauce
2 tablespoons hoisin
2 teaspoons chile paste
1 tablespoon sugar

Instructions

Cook the noodles al dente in a pot of boiling water—about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop the cooking. Leave in a colander in the sink to drain while you continue with the recipe.
In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.
Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring frequently, until browned, 1 ½ to 4 minutes (this will depend on how thick the strips are.) transfer the meat to a plate or bowl.
Add another tablespoon of oil to the skillet along with the onion and carrot. Cook, stirring, until beginning to soften, about 4 minutes.
Add the mushrooms to the skillet, along with the remaining tablespoon of oil, if needed. Cook, stirring frequently, for another 2 to 3 minutes, until the mushrooms soften.
Add the cabbage and green onions along with the browned beef and the noodles. Cook, stirring to mix well, for about 2 minutes until everything is warmed through and the cabbage is beginning to wilt.
Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
Serve hot, garnished with sesame seeds, scallions, and/or pickled ginger, if desired.

Notes

1. Look for noodles called yakisoba (usually sold fresh or frozen) or chuka soba (which can often be found dried). You can also use fresh or dried ramen noodles (NOT instant).

2. I like the Bulldog Japanese Worcestershire sauce. You can find it in Japanese markets, Asian supermarkets, or online. If you can’t find it, you can substitute a British-style Worcestershire sauce, like Lee & Perrins.

3. You can find oyster sauce, hoisin sauce, and chile paste also in Japanese or Asian markets or online.

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