Beef Yakisoba Recipe

Slice and Marinate

Trim any large pieces of fat from the flank steak and slice thinly across the grain into bite-sized strips (about 1/8–1/4-inch thick). In a bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp cornstarch and 1 tsp vegetable oil. Add the sliced beef, toss to coat, and let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prepare Noodles

If using fresh yakisoba or pre-cooked noodles, loosen them by gently separating with your fingers and set aside. If using dried or tightly packed noodles, bring 4 cups water to a boil, add noodles and cook per package instructions until just tender, drain well and rinse briefly under warm water to stop cooking, drain again. Toss with 1 tsp vegetable oil to prevent sticking and keep warm.

Prepare all vegetables: thinly slice cabbage and onion, julienne carrot, slice scallions on the bias, and rinse/drain bean sprouts if using. Keep vegetables separated so they can be added in stages during stir-frying.

In a small bowl combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tsp sesame oil, 1 tsp sugar and 1 tsp ground black pepper. Stir until sugar dissolves. Taste and adjust: add a little more soy for saltiness, or more Worcestershire/ketchup for tang/sweetness.

Stir-fry Beef

Heat a large heavy-bottomed skillet or wok over high heat until very hot (about 1–2 minutes). Add 1 tbsp vegetable oil and swirl. Add the marinated beef in a single layer and sear without crowding, stir-frying 1–2 minutes until browned but still slightly pink inside. Remove beef to a plate and set aside.

Cook Vegetables

Return the wok to high heat, add remaining 1 tbsp vegetable oil. Add sliced onion and carrot first and stir-fry 1–2 minutes until they begin to soften. Add cabbage and continue stirring 1–2 minutes until cabbage wilts but still has some bite. If using bean sprouts, add them now for 30–45 seconds. Push vegetables to the side of the pan.

Combine Noodles and Sauce

Add the prepared noodles to the center of the pan and spread them out. Pour the sauce evenly over the noodles. Toss and stir-fry vigorously for 1–2 minutes so the sauce coats the noodles and vegetables. If the pan seems dry, add 1–2 tbsp water to help the sauce distribute and create a little steam.

Return Beef & Finish

Return the seared beef to the pan along with sliced scallions. Stir everything together for another 1–2 minutes until beef is heated through and the flavors meld. Drizzle 1 tsp sesame oil over the finished yakisoba, toss, and remove from heat.

Serve

Divide yakisoba among plates, garnish with toasted sesame seeds and pickled red ginger if using. Serve immediately.