Beef Ball Yakisoba
- Prep time 15Min
- Cook time 15Min
- Technique Stir Fry
- Meat Beef
- Cut Ground
- Serves 3
Beef Ball Yakisoba
Ingredients
For the Yakisoba Sauce:
- ¼ cup Worcestershire sauce (use vegan Worcestershire sauce for vegan option)
- 4 tsp oyster sauce
- 4 tsp ketchup
- 2 tsp soy sauce
- 2 tsp sugar (plus more, to taste)
For the Yakisoba:
- 80g beef balls (slice in half)
- ½ onion (5 oz / 142 g)
- ½ carrot (3.5 oz / 100 g, julienned)
- ¼ head green cabbage (small; ½ lb / 227 g, chopped into bite-sized pieces)
- 2 green onions/scallions (sliced into 2-inch / 5-cm pieces)
- 3 shiitake mushrooms (1.4 oz / 40 g, stems removed and sliced into ¼-inch / 6-mm slices)
- 2 Tbsp neutral oil (plus more, if needed)
- 3 servings yakisoba noodles (pre-steamed; ~16–17 oz / 454–480 g)
- Freshly ground black pepper
- ⅓ cup yakisoba sauce (plus more, to taste; from the recipe above)
For the Toppings (optional):
- Aonori (dried green laver seaweed)
- Pickled red ginger (beni shoga or kizami beni shoga)
Method
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Prepare the Sauce: In a bowl, mix all the ingredients for the yakisoba sauce. Set it aside.
-
Prepare the Ingredients: Slice the beef balls in half, or into smaller pieces as desired. Cut the onion into ¼-inch slices. Julienne the carrot into thin strips. Chop the cabbage into bite-sized pieces. Slice the green onions into 2-inch (5-cm) pieces. Remove the stems from the shiitake mushrooms and cut them into ¼-inch (6-mm) slices.
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Cook the Stir-Fry: Heat a pan over medium heat and add 2 tablespoons of cooking oil. Add the beef balls and fry until cooked through. Add the onion, carrots, cabbage, and mushrooms, and stir-fry until tender. Add the green onions and cook briefly.
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Combine with Noodles: Add the pre-cooked yakisoba noodles to the pan. Drizzle the prepared yakisoba sauce over the ingredients. Gently mix everything until well combined and heated through.
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Serve: Transfer the yakisoba to a serving plate or bowl. Garnish with aonori and pickled red ginger before serving.
