Mixed Koyama Yakissoba — Beef, Chicken & Vegetables
A hearty Japanese-inspired yakissoba combining tender beef, juicy chicken and a colorful medley of steamed vegetables, all coated in a silky homemade shoyu sauce. This crowd-pleasing one-pot dish brings together rich umami depth and crisp vegetable freshness in one satisfying wok. Perfect for feeding the whole family straight from stove to table!
🛒 Ingredients
10 servings
- 4 tbsp neutral cooking oil
- 500 ml (2 cups) soy sauce (shoyu)
- 5 tbsp olive oil
- 2 packets beef seasoning (sazon-style)
- 3 medium onions, chopped
- ½ bok choy or Swiss chard
- 4 carrots
- 1 large cauliflower head
- 1 large broccoli head
- 150 g (5 oz) green beans
- 300 g (10 oz) sliced mushrooms
- 2 bell peppers (1 red, 1 yellow), cut into strips
- 800 ml (3½ cups) water
- 1 packet powdered beef broth
- 3 tbsp cornstarch
- Jimmy pepper sauce or hot sauce, to taste
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Directions
- 1
Steam the bok choy, carrots, broccoli and green beans until just tender but still firm. Cut everything except the broccoli into diagonal pieces and set aside.
- 2
In a large wok or deep skillet, sauté the beef with the cooking oil, beef seasoning and 2 chopped onions until nicely browned.
- 3
Add the chicken and stir-fry over high heat until golden on all sides.
- 4
Cover and cook over medium heat, stirring occasionally, until both meats are fully cooked through.
- 5
Stir in the remaining onion, bell pepper strips, mushrooms and 250 ml of soy sauce. Cover and simmer until tender, then remove from heat and gently fold in the reserved steamed vegetables.
- 6
Make the sauce: in a small saucepan, whisk together the remaining soy sauce (250 ml), olive oil, water, cornstarch, beef broth powder and hot sauce. Cook over low heat, stirring constantly, until thickened to a glossy, coating consistency.
- 7
Pour the sauce over the meat and vegetable mixture and toss gently to coat everything evenly.
- 8
Serve immediately as is or over cooked soba noodles.
💡 Chef's Tip
Steam the vegetables a day ahead and refrigerate to cut prep time on the day. Swap Jimmy pepper sauce for cayenne or sriracha based on your heat preference. This dish freezes beautifully — make a double batch and thank yourself later!
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