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Lunch Steak Yakisoba Recipe

Name: Yats Lunch Steak Yakisoba Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz fresh yakisoba noodles (or fresh chow mein); 1.5 tbs vegetable oil (for noodles); 3 tbs soy sauce; 1.5 tbs oyster sauce; 1 tbs Worcestershire sauce; 1 tbs mirin (or dry sherry); 0.5 tsp sesame oil; 1 tsp sugar; 2 tbs water (to loosen sauce); 12 oz flank steak or skirt steak; 0.5 tsp salt; 0.25 tsp black pepper; 2 cloves garlic (minced, divided); 1 tbs soy sauce (for steak marinade); 1 tbs vegetable oil (for searing); 2 cups green cabbage (thinly sliced); 0.5 cup carrot (julienned); 0.5 cup onion (thinly sliced); 1 cup bean sprouts; 2 stalks green onions (sliced, whites and greens separated); 0.5 tsp ginger (fresh, grated); 1 tbs pickled red ginger (beni shoga); 1 tbs katsuobushi (bonito flakes, optional); 0.5 tsp sesame seeds (toasted); 1 tbs fresh cilantro or parsley (optional)

Inspired by Yats

Time35m

Serves2

Japanese sautéed noodles with vegetables, in a special sauce with steak.

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Ingredients

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Noodles & Sauce

12 oz fresh yakisoba noodles (or fresh chow mein)

1 1/2 tbs vegetable oil (for noodles)

3 tbs Aged soy sauce

1 1/2 tbs oyster sauce

1 tbs Original Worcestershire Sauce

1 tbs mirin (or dry sherry)

1/2 tsp Toasted sesame oil

1 tsp sugar

2 tbs water (to loosen sauce)

Steak

12 oz flank steak or skirt steak

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 cloves garlic (minced, divided)

1 tbs soy sauce (for steak marinade)

1 tbs vegetable oil (for searing)

Vegetables

2 cups green cabbage (thinly sliced)

1/2 cup carrot (julienned)

1/2 cup onion (thinly sliced)

1 cup Bean sprouts

2 stalks green onions (sliced, whites and greens separated)

1/2 tsp ginger (fresh, grated)

Garnish & Finishing

1 tbs pickled red ginger (beni shoga)

1 tbs katsuobushi (bonito flakes, optional)

1/2 tsp sesame seeds (toasted)

1 tbs fresh cilantro or parsley (optional)

Method

Noodles & Sauce

Prepare sauce

In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, mirin, sesame oil, sugar and 2 tablespoons water until sugar dissolves. Set aside.

Prep noodles

If using packaged fresh yakisoba noodles, loosen them by gently separating with your fingers. If they are in a block, microwave sealed for 20–30 seconds or briefly steam to separate. Toss with 1/2 tablespoon vegetable oil so they don't clump.

Steak

Marinate steak

Pat steak dry. Combine 1 tablespoon soy sauce, 1 clove minced garlic, 1/4 teaspoon black pepper and 1/4 teaspoon salt; coat the steak and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Sear and slice

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon vegetable oil. Sear steak 1.5–2 minutes per side for medium-rare (adjust time for thickness). Remove steak to a cutting board and rest 5 minutes. Slice thinly across the grain into bite-size strips. Reserve any juices on the board to add later.

Vegetables

Prepare vegetables

While steak rests, heat a large wok or wide skillet over medium-high heat. Add remaining 1 tablespoon vegetable oil and swirl. Add the sliced onion, grated ginger and the white parts of the green onion; stir-fry 30–45 seconds until fragrant.

Add carrots and cabbage and stir-fry 2–3 minutes until cabbage begins to soften but still has bite. Add bean sprouts and cook 30–45 seconds, keeping vegetables crisp-tender.

Assembly & Finish

Combine noodles and sauce with vegetables

Push the vegetables to one side of the wok. Add the prepared noodles to the empty side and increase heat to high. Stir-fry the noodles 1 minute to heat through, then pour the sauce evenly over noodles and vegetables. Toss everything together with tongs or spatula so sauce coats noodles and vegetables, about 1–2 minutes. If the mixture seems dry, add 1–2 tablespoons water or reserved steak juices to loosen.

Add steak and green onions

Add the sliced steak and the green parts of the green onions. Toss quickly just to warm the steak (30–45 seconds). Taste and adjust seasoning with a pinch more salt or a splash of soy or Worcestershire if desired.

Plate and garnish

Divide yakisoba between plates. Top each serving with pickled red ginger, a sprinkle of toasted sesame seeds, optional katsuobushi and chopped cilantro or parsley if using. Serve immediately.