I am on the beef kick again, people! To tell you the truth, I cannot eat much beef, it makes my stomach feel funny, but I try to limit and I eat less than portion size suggests. So 6 Oz a week is plenty for me, and there is once a week chicken, seafood and of course we have twice a week completely meatless days! Yes, I said “WE” meaning that my family will only get salads, soups, hearty meatless stews etc. For breakfast, lunch, and dinner.
Now, let’s talk about this yakisoba!
You have NO freaking idea how much I love this! It is one my absolute favorite dishes, but who am I kidding “noodles” and I go so well together. It’s my guilty pleasure and I would even take it over anything fried, that’s how much I love it! If I allow myself, I would literally eat yakisoba every single day and I don’t care if it’s with beef, pork, seafood, chicken or meatless. And guess what, a couple days ago I realized that my Hubster agrees with me too, and he rarely agrees with me HA! Just sayin’ :/
If you have never made it at home, now it’s the time to take that wok/pan out and whip this up because it’s so simple and easy that you will need literally 20 minutes to finish it. Much cheaper if you make it at home, and on top of all you know what you are putting in as well as you can make it lighter and use whatever meat/veggies you actually like. It has that sweetness and balance…mmm… I have to stop writing because I will have to make it right away! I made it with what I had available in my fridge without making a trip. I pretty well stocked up pantry so noodles and many other ingredients are almost always available.
Beef Yakisoba -Japanese Fried Noodles with Beef
Simple, easy and extremely delicious recipe for Beef Yakisoba.
- 2 tablespoon Oil
- 3 OZ Lean beef fillet-per person cut into bite-size strips
- Salt and pepper to taste
- 2 garlic cloves minced
- 1 teaspoon Ginger minced
- 1/4 onion sliced
- 2 cups Asian Blend Fresh Veggies -read notes
- 1/2 Red Pepper or any available
- 2 Scallions, chopped
- 1 pack Yakisoba Noodles or Chinese egg noodles, cook and drain
- 5-6 tablespoons Yakisoba Sauce * or to taste or seasoning that comes with yakisoba
- Splash of water
- Sesame seeds Red Hot Chili and Sesame Oil/sprinkle and drizzle on the end
Heat the wok/frying pan and add oil. Add thinly cut bite-size strips of beef in the pan. Cook for few minutes and season with a pinch of salt and pepper. Take it out of the work and on the plate until ready to be used.
Add remaining tablespoon of oil and drop in chopped veggies. Stir-fry at the medium-high temperature, don't let it burn. Season it with a pinch of salt and pepper. Continue stirring until veggies are halfway done, then add meat, stir again until well combined!
Add cooked and well-drained noodles, stir with beef and vegetables for a few minutes.
Add Yakisoba sauce or seasoning until you reach your desired taste, Add just a splash of water like few tbs. Stir it very well again for a few minutes or until noodles are well coded with the sauce and other ingredients.
Serve immediately -leftovers could be placed in the airtight container and kept in the fridge for up to 3 days. Preheat and eat again!
Asian Blend -Chopped Veggie Bag contains Green Cabbage, carrots, red cabbage, broccoli shreds, pea pods and kale. You can get many other blends so pick what you like. This was my shortcut so I could save time, but you can get whatever veggies that you like and cut them yourself! But these pre-cut ones are pretty inexpensive and come in many variations. You may use any meat/poultry/seafood or keep it meatless. It's up to your preferences! I used Black sesame seeds for extra crunch -it's optional! I cook meat and veggies separately, you can most certainly cook it together. I add garlic to flavor the oil first, the addition of ginger on a lower temp until oil gets infused (10-15 Sec) then I finally add onion and the rest of the vegetables. However, If you are going to cut vegetables yourself, carrot needs more time to cook so if it's chunky cut, add carrots to cook first. You can replace MEAT w/ TOFU!