Beef Yakisoba

Ingredients

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  40g

• Cabbage

  Chinese (pe-tsai), raw

  1 ¹³⁄₁₆ oz or 51g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Bean Sprouts

  Springwater Sprouts

  50g

• Worcestershire sauce

  1 tbsp or 17g

• Barilla® Protein+ Spaghetti

  7 oz or 196g

• Beef rib eye

  Small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled

  4 ³⁄₁₆ oz or 119g

Directions

1. In a large pot of generously boiling water, cook wheat noodles until package instructions, drain and place to the side. Meanwhile, prep the ingredients and mix the Yakisoba sauce ingredients in a bowl, and place to the side.
2. Over high heat, preheat a large wok and season the beef generously with sea salt and pepper. Add 1 tbsp of cooking oil and sear the beef for 1 to 2 minutes (2 minutes for well done). Once seared, pour the beef onto a plate.
3. Add another tbsp of oil to the wok, then add cabbage, carrots and onions. Stir fry for 3 minutes, until al dente.
4. Add bean sprouts and stir fry for 1 minute. Add the seared beef and yakisoba sauce to the stir fry. Reduce for 10 to 20 seconds, then add noodles.
5. Mix through the noodles into the sauce until hot. Turn off the heat and serve with pickled ginger.
6. Recipe by: Jack Slobodian (source: https://jackslobodian.com/traditional-beef-yakisoba/)