Beef Yakisoba Recipe
Easy yakisoba beef recipe with tender beef, crisp vegetables, and a glossy sauce that tastes way better than takeout. Made in one pan and ready in 20 minutes!
❓What is yakisoba beef
Yakisoba beef is a classic Japanese noodle stir-fry made with thin slices of beef, wheat noodles, and vegetables like cabbage and carrots. It’s tossed in a tangy, sweet, and savory yakisoba sauce made from Worcestershire, soy, oyster sauce, sugar, and ketchup.
🍜 A Japanese street food dish you’ll love
If you’ve never heard of this dish before, think of it as Japan’s version of quick, street-food-style noodles. It comes together fast and is total comfort food. There are a few key components that make it happen:
🫙 The sauce: The flavor of this dish is in the yakisoba sauce. If you don’t have any on hand, you can easily make your own using my yakisoba sauce recipe.
🍝 Noodles: I used fresh yakisoba noodles for this recipe. They stay perfectly chewy even when coated in that glossy sauce.
🥕 Vegetables: This recipe is super flexible, so it’s great for using up what’s in your fridge. I used cabbage, carrots, bell peppers, and onions, but mushrooms, bean sprouts, or other stir-fry veggies work just as well.
🥩 Meat: I went with thinly sliced beef, but ground beef, pork, chicken, or even shrimp are all delicious options.
🥢Garnish: Green onions, red pickled ginger, or (if you’re like me and love spice) a sprinkle of chili flakes.
You’ll love it on lazy days or weekend nights when you want something quick and comforting.
Praew ♡
🫙 Ingredient tips and substitutes
✱ This section explains each ingredient and its possible substitutions. Full measurements are included in the recipe card later in the post.
For the beef marinade
- Beef The best beef for yakisoba is thinly sliced cuts like sirloin, flank, or ribeye; they cook quickly and stay tender. You can also use shaved beef or sukiyaki-style slices from Asian grocery stores for that authentic texture. Ground beef works too.
- Oyster sauce Adds depth and umami to the beef marinade.
- White pepper Brings a mild, aromatic heat that’s softer than black pepper.
- Cornstarch Helps the beef stay tender and slightly glossy once stir-fried.
- Dark soy sauce (optional) Deepens color and adds a touch of molasses-like richness if you prefer a darker finish.
For the stir-fry
- Yakisoba sauce You can find it at Asian grocery stores or on Amazon.
- Yakisoba noodles I used fresh yakisoba noodles which are readily available in Thailand, but you can substitute ramen or wheat noodles if needed.
- Cabbage Adds crunch and sweetness; napa or green cabbage both work well.
- Carrot Brings color and a subtle sweetness.
- Onion Adds flavor and a slight caramelized edge when stir-fried.
- Bell pepper Great for color and mild sweetness.
- Garlic Use fresh cloves.
- Oil Use a neutral, high-heat oil like vegetable or canola to keep the noodles from sticking while stir-frying.
👩🍳 How to make beef yakisoba
Marinate the beef
- Mix the marinade. In a small bowl, combine oyster sauce, white pepper, cornstarch, and dark soy sauce (optional).
- Coat the beef. Add the sliced beef and mix until evenly coated. Let it marinate for 15 minutes while preparing the vegetables and noodles.
Stir-fry the yakisoba
- Cook the beef: Heat half of the oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry until browned on the outside but still juicy inside. Remove and set aside.
- Sauté the garlic: Add the remaining oil, then sauté the garlic until fragrant (about 20 seconds).
- Add noodles: Place the yakisoba noodles into the pan and toss them to warm through and absorb some of that garlicky oil.
- Add vegetables: Add the cabbage, carrots, onion, and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
- Add sauce: Pour the yakisoba sauce over everything and toss until the noodles are glossy and evenly coated.
- Return beef: Add the cooked beef back to the pan and mix everything well.
- Serve: Turn off the heat and serve immediately. Top with green onions, red pickled ginger, or chili flakes if desired.
😋 Tips for maximum flavor!
❥ Use high heat. Stir-frying quickly over high heat helps the noodles get that light smoky flavor without turning soggy.
❥ Dry the noodles before frying. If using pre-cooked or boiled noodles, pat them dry, as extra moisture prevents that nice sear.
❥ Don’t overcrowd the pan. Cook in batches if needed so everything stays crisp, not soggy.
❥ Add a fried egg on top. The runny yolk makes it ridiculously good!
Beef Yakisoba Recipe
Ingredients
For the beef marinade
- 150 g beef thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp white pepper
- a few drops of dark soy sauce optional, for a darker color
For the stir-fry
- 2 tbsp oil
- 1 clove garlic minced
- 180 g fresh yakisoba noodles
- 60 g cabbage thinly sliced
- 40 g carrot cut into matchsticks or thin strips
- ¼ onion sliced thinly
- 40 g bell peppers sliced into thin strips
- 3½ tbsp yakisoba sauce
Instructions
Marinate the beef
- Mix the marinade: In a small bowl, combine oyster sauce, white pepper, cornstarch, and dark soy sauce (optional).
- Coat the beef: Add the sliced beef and mix until evenly coated. Let it marinate for about 15 minutes while you prep the vegetables.
Stir-fry the yakisoba
- Cook the beef: Heat half of the oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry until browned on the outside but still juicy inside. Remove and set aside.
- Sauté the garlic: Add the remaining oil, then sauté the garlic until fragrant, about 20 seconds.
- Add noodles: Place the yakisoba noodles in the pan and toss to warm through and coat in the garlicky oil.
- Add vegetables: Add cabbage, carrots, onion, and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
- Add sauce: Pour in the yakisoba sauce and toss until the noodles are evenly coated and glossy.
- Return beef: Add the cooked beef back to the pan and mix well to combine.
- Serve: Turn off the heat and serve hot. Garnish with green onions, red pickled ginger, or chili flakes if desired.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
❓Frequently asked questions
What’s the difference between yakisoba noodles and ramen? Yakisoba noodles are made from wheat flour (not buckwheat, despite the name “soba”) and have a chewy, slightly springy texture that holds up well when stir-fried.
My noodles are sticking! Rinse them briefly before cooking and toss them in a bit of oil. Also, avoid overcrowding the pan; space helps them fry instead of steaming.
🫙 How to store leftovers
- Refrigerate: Let the yakisoba cool completely, then store it in an airtight container for up to 3 days.
- Freeze: Not recommended, as the noodles lose their chewy texture once thawed.
- Reheat: Warm in a pan over medium heat with a small splash of oil or water to loosen the sauce and bring back that glossy finish.
