Homestyle Beef Yakisoba with Crunchy Vegetables
A hearty Japanese-inspired noodle stir-fry loaded with tender beef strips, colorful vegetables, and a rich soy-glazed sauce. Quick to put together and always a crowd-pleaser, this dish brings bold umami flavors to the dinner table in under an hour.
🛒 Ingredients
4 servings
- 300 g spaghetti or Asian-style noodles
- 400 g beef, cut into thin strips
- 1 large onion, cut into chunks
- 1 tablespoon vegetable oil
- ½ small head of broccoli, cut into florets
- ½ small head of cauliflower, cut into florets
- 1 carrot, sliced into rounds
- 100 g button mushrooms, sliced
- 10 tablespoons soy sauce
- 250 ml water
- 1 tablespoon cornstarch dissolved in 50 ml water
- Swiss chard leaves to taste
- Salt to taste
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Directions
- 1
Cook noodles al dente in a large pot of salted boiling water. Drain and set aside.
- 2
Heat oil in a wok or large skillet over medium-high heat. Sauté the onion until translucent.
- 3
Add the beef strips and stir-fry, tossing frequently, until nicely browned on all sides.
- 4
Pour in the soy sauce, stir to coat and cook for 3 minutes over medium heat.
- 5
Add the 250 ml of water and bring to a boil, then pour in the dissolved cornstarch while stirring continuously.
- 6
Keep stirring until the sauce thickens. Reduce heat and add mushrooms, cauliflower, broccoli and carrot rounds.
- 7
Simmer for 8 minutes, partially covered, until vegetables are cooked through but still slightly crunchy.
- 8
Stir in the Swiss chard leaves and reserved noodles. Mix well, adjust salt, cover and rest for 1 minute before serving.
💡 Chef's Tip
A drizzle of toasted sesame oil right before serving takes this dish to the next level. Swap the beef for chicken or firm tofu for an equally delicious variation.
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