This noodle dish is made with tender beef and a savory, peppery sauce and is easy to customize with your favorite veggies.
Medium-High – 4/5 stars
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup shredded green cabbage
1 green onion, thinly sliced and ends discarded
1lb beef flank steak, cut into small chunks or strips
3 garlic cloves, minced
16-17oz refrigerated yaki-soba noodles (the brand I use is Maruchan’s nama yaki-soba and I use all 3 packets)
2 and 1/2 teaspoons ground black pepper
1/4 teaspoon baking soda
3 tablespoons soy sauce
3 tablespoons rice wine or dry sherry
3 teaspoons cornstarch
2 and 1/2 teaspoons light brown sugar
1 tablespoons oyster sauce
2 teaspoons rice vinegar
1 and 1/2 teaspoons toasted sesame oil
Around 3 tablespoons vegetable oil
- Combine baking soda and water in a medium sized bowl. Add in flank steak and stir to coat. Let sit at room temp for 5 minutes.
- In a small bowl, stir together 1 tablespoon of soy sauce, 1 tablespoon of sherry, 1 1/2 teaspoons cornstarch, 1/2 teaspoon brown sugar, and minced garlic. Pour this mixture into the bowl with a beef, and stir to combine. Let sit at room temp for 15-30 minutes.
- In the same small bowl, stir together 1/4 cup water with the remaining 2 tablespoons of soy sauce, remaining 2 tablespoons of sherry, remaining 1 1/2 teaspoons cornstarch, remaining 2 teaspoons brown sugar, oyster sauce, vinegar, sesame oil, and pepper. This will be your pepper sauce, but set it aside for now.
- Time to cook the beef. Heat 1 tablespoon of vegetable oil over medium-high heat in a large frying pan or wok. (I recommend a wok because it will be easier to mix everything together at the end.) Add half of the beef in a single layer, making sure not to crowd it or move it for about 1 minute. Then give the beef a good stir while trying to flip most of the pieces and allow to cook for another minute or two. It doesn’t take long to cook the beef! Once the beef looks done and fully brown on every side, remove it to a large bowl. Repeat until you’ve cooked all the beef.
- In your now empty pan, add another tablespoon of vegetable oil and throw in the red bell pepper, green bell pepper, and green onions. Cook until soft and sauteed, then transfer from the pan to the large bowl with the beef.
- Add one more tablespoon of vegetable oil into the pan and add your cabbage. Cook until the cabbage is tender and starts to wilt a little. Remove from the pan into your bowl with the beef and other veggies.
- Lastly, stir-fry the noodles according to the directions on the package. Lower the heat slightly and add the contents of your large bowl (beef, vegetables, cabbage) back into the pan. Pour the black pepper sauce you set aside earlier into the wok and stir to coat. Cook a few minutes until everything is warmed through and the sauce thickens slightly. Serve immediately!