Steak Yakisoba
Servings
4-6
servingsTotal time
1
hour10
minutesIngredients
1 lb Yakisoba noodles
neutral oil
sliced green onion, for garnish
- Steak Marinade
3/4 lb boneless ribeye, thinly sliced
1 tbsp soy sauce
1/2 tsp white pepper
1 tbsp cornstarch
1 tbsp neutral oil
- Vegetables
6 white button mushrooms, sliced
1 white onion, sliced
1/4 cabbage, thinly sliced
1 medium carrot, julienned
- Yakisoba sauce
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup oyster sauce
1/4 cup soy sauce
1 tsp sugar
1/2 tsp white pepper
Directions
- In a bowl, add the boneless ribeye along with the rest of the ingredients for the steak marinade and mix well. Marinate in the fridge for 30 minutes. Meanwhile, prepare the Yakisoba sauce and set it aside.
- After the steak is done marinating, heat 1 tbsp of neutral oil in a skillet over medium/high heat. Cook the steak for 3-4 minutes, stirring occasionally, then remove and set aside.
- Add the mushrooms and cook until browned on both sides (about 4 minutes). Remove and set aside, then add the onions, cabbage, and carrots, and cook until softened (about 15 minutes).
- In the meantime, soften the Yakisoba noodles by soaking them in hot water for a few minutes, then rinsing with cold water.
- In the skillet, and back in the mushrooms and steak. Also, add the softened yakisoba noodles and sauce. Toss well to combine, then remove from the heat.
- Garnish with sliced green onions and serve immediately.