QUICK BEEF AND BROCCOLI YAKISOBA STIR-FRY RECIPE

For the Beef:

• 1 lb flank steak or ribeye steak (trimmed of most fat for a leaner dish)
• 1½ tbsp light soy sauce
• 1 tbsp cornstarch
• 2 tsp sugar
• ½ tsp baking soda
• 1 tbsp oil

For the Noodles & Veggies:

• 250 g yakisoba noodles
• 1½ cups broccoli, chopped
• ½ yellow onion, thinly sliced
• 1 handful of green onion, cut into 6-inch segments
• 1½ tbsp light soy sauce
• 1½ tbsp oyster sauce
• 1½ tbsp dark soy sauce

1. Marinate the Beef or Protein of choice: Start by slicing the beef thinly, about ½ cm thick, against the grain. This keeps the meat tender. If you're using ribeye, trim the fat to prevent the dish from becoming greasy. Marinate the beef with soy sauce, cornstarch, sugar, baking soda, and oil for at least 30 minutes. This step ensures the meat is juicy and packed with flavor.
2. Cook the Noodles While the beef marinates, prepare the yakisoba noodles according to the package instructions. Drain them and set aside.
3. Sear the Beef Heat oil in a wok or large skillet over high heat. Stir-fry the marinated beef until it’s about 80% cooked through, then remove it from the wok. This prevents overcooking when you later combine it with the veggies and noodles.
4. Cook the Veggies Using the same wok, add a bit more oil if needed, and stir-fry the onions and broccoli for 1-2 minutes until tender but still crisp. This keeps their color vibrant and their texture perfect.
5. Combine Noodles, Sauces, and Beef Add the cooked noodles to the wok along with soy sauce, dark soy sauce, and oyster sauce. Stir until the noodles are evenly coated in sauce. Return the beef and green onions to the wok and cook everything for an additional 2-3 minutes until it’s heated through and well mixed.
6. Final Touches Adjust the seasoning with salt to taste, and for an extra layer of flavor, drizzle some sesame oil or chili oil before serving. It’s optional, but trust me—it takes this dish to the next level!