BEEF YAKISOBA
Beef Yakisoba is a quick stir fry of noodles, thinly sliced beef, and veggies in a savory Yakisoba Sauce. It's easy to make and a satisfying family meal!
Provided by Robin Donovan
Categories Main Dish Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Cook the noodles al dente in a pot of boiling water-about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop the cooking. Leave in a colander in the sink to drain while you continue with the recipe.
- In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.
- Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring frequently, until browned, 1 ½ to 4 minutes (this will depend on how thick the strips are.) transfer the meat to a plate or bowl.
- Add another tablespoon of oil to the skillet along with the onion and carrot. Cook, stirring, until beginning to soften, about 4 minutes.
- Add the mushrooms to the skillet, along with the remaining tablespoon of oil, if needed. Cook, stirring frequently, for another 2 to 3 minutes, until the mushrooms soften.
- Add the cabbage and green onions along with the browned beef and the noodles. Cook, stirring to mix well, for about 2 minutes until everything is warmed through and the cabbage is beginning to wilt.
- Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
- Serve hot, garnished with sesame seeds, scallions, and/or pickled ginger, if desired.
Nutrition Facts : Calories 588 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1695 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
BEEF AND SHIITAKE SOBA
A Japanese-style soup I make often. The soba is a nice hearty noodle and it is a filling, warm-in-your-belly soup perfect for chilly evenings!
Provided by Atherine
Categories Meat
Time 25m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook beef on medium-high heat until browned, stir in soy and teriyaki to taste (just enough to flavor the beef), set aside.
- Combine stock/broth and mushrooms, bring to a boil, and add soy sauce to taste.
- Add noodles, cook for 3-5 minutes or until soba is soft.
- Add beef, remove from heat and serve.
Nutrition Facts : Calories 821, Fat 81.8, SaturatedFat 33.9, Cholesterol 112.4, Sodium 1723.3, Carbohydrate 5, Fiber 1.8, Sugar 1.7, Protein 16.1
SOBA NOODLES WITH SHIITAKES AND BROCCOLI
Provided by Sara Ann Friedman
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Remove the stems from the shiitakes and discard. (Though edible, the stems are usually tough.) Slice the mushrooms lengthwise into 3/4-inch pieces. Cut off the broccoli stems, then peel and slice them thinly. Break up the clusters of broccoli florets into small pieces.
- In a large pot, bring four quarts of water to a boil. Add the soba noodles and cook for three to four minutes. Drain, rinse in cold water and set aside.
- Pour one-eighth cup of oil into a wok or large skillet, add half the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli stems and stir-fry for one to two minutes, then add the florets and cook for one minute more. Pour in one-half cup of water or beef stock, cover and cook over medium-high heat until the broccoli is tender but crisp, about three to four minutes. Remove from the skillet and set aside.
- Pour one-eighth cup of oil into the skillet and turn the heat up to high. Add the remaining garlic and ginger and all the shiitakes. Stir-fry for about five minutes, then add the sherry. Once the sherry evaporates, add the beef stock, soy sauce and Worcestershire sauce and bring to a boil. Turn the heat down to low and return the broccoli mixture and noodles to the skillet, gently tossing them with the other ingredients until they are hot. Sprinkle with scallions. Serve hot or at room temperature.
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