Latest recipes

Japanese beef with soba noodles recipe

Japanese beef with soba noodles recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stir fry

Here strips of tender steak are coated in an intensely flavoured mixture, then stir-fried and tossed with vegetables and buckwheat noodles to make an all-in-one supper dish. The Japanese ingredients – nori, wasabi, soba and dashi powder – are available from large supermarkets, health food shops and Oriental food stores.

131 people made this

IngredientsServes: 4

  • 5 tbsp dark soy sauce
  • 2 garlic cloves, crushed
  • 1 tbsp cornflour
  • 1 tsp wasabi paste (Japanese horseradish)
  • 450 g (1 lb) lean sirloin steak, trimmed of fat and cut into strips
  • 300 g (10½ oz) soba (Japanese buckwheat noodles)
  • 2 tbsp sunflower oil
  • 1 large red pepper, seeded and thinly sliced
  • 1 bunch of spring onions, sliced diagonally into 5 cm (2 in) lengths
  • 125 g (4½ oz) shiitake mushrooms, sliced
  • 750 ml (1¼ pints) dashi stock, made with dashi powder
  • 1 sheet nori (Japanese seaweed), cut into thin strips
  • 15 g (½ oz) fresh coriander, chopped

MethodPrep:15min ›Cook:15min ›Extra time:5min › Ready in:35min

  1. Mix together 3 tbsp of the soy sauce, the garlic, cornflour and wasabi in a medium-sized bowl. Add the beef and stir until well coated. Set aside.
  2. Bring a saucepan of water to the boil, add the noodles and cook for 5 minutes or according to the packet instructions.
  3. Meanwhile, heat a wok or heavy-based frying pan until really hot, then add half of the oil and swirl to coat the wok. Toss in the red pepper, spring onions and mushrooms and stir-fry for 4 minutes or until softened. Remove from the wok with a draining spoon. Drain the noodles well and set aside.
  4. Heat the remaining oil in the wok, then add the beef and stir-fry for about 4 minutes or until just tender. Remove with the draining spoon.
  5. Pour the stock and remaining 2 tbsp soy sauce into the wok and add the noodles and vegetables with the nori and coriander. Toss well, then add the beef and toss again. Pile the noodles, vegetables and beef into bowls and spoon over the broth. Serve immediately.

Some more ideas

Beef stock, preferably home-made, can be used instead of dashi stock. * For a teriyaki pan-fry, omit the wasabi and replace with 1 tsp finely grated fresh root ginger and 1 tbsp dry sherry. * For a spicier flavour, stir-fry 1 seeded and finely chopped fresh red chilli with the vegetables. * In place of the mushrooms, use 100 g (3 1/2 oz) each baby leaf spinach and bean sprouts, adding them at the end of cooking.

Plus points

Nori is a good source of iodine, essential for the healthy function of the thyroid gland. It is also a good source of vitamin B12, being one of the few plant sources of this vitamin. * Garlic and spring onions can help to prevent high blood pressure and high cholesterol levels, which in turn helps to prevent coronary heart disease, heart attacks and strokes. These pungent ingredients also contain allicin, a phytochemical with anti-fungal and antibiotic properties.

Each serving provides

B1, B2, B6, B12, C, E, niacin, zinc * folate, copper, potassium * iron, magnesium, selenium

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Something else.Warning for ceoliacs: this is not gluten free, soy sauce is full of it so try to substitute it if you can, also use rice noodles instead!!-21 Jul 2009

absolutely no taste, used all the right ingredients and followed the recipe carefully. don't bother trying unless you feel like dish water for dinner.-21 Feb 2017


Yakisoba Fried Noodles

Take yourself to the summer festivals and fairs in Japan with this yakisoba noodle recipe. Originating in China, yakisoba is made by tossing egg or wheat noodles on a barbecue with sliced meats/vegetables and lashings of special yakisoba sauce. Quick and easy to make, this recipe makes for a delicious way of enjoying Japanese food at home.

Ingredients

1 portion yakisoba noodles
2 tbsp yakisoba sauce
1 tbsp mayonnaise
50g pork
1/2 onion
1/8 white cabbage
1/4 green pepper
1 small carrot
aonori powdered seaweed
pickled shredded ginger
dried bonito flakes (optional)

How To Prepare

Begin by cutting the pork into small slices. Cut the carrots and pepper into thin slices and roughly chop the onion and cabbage.

Stir fry the pork until browned, then add the other vegetables except for the cabbage and cook until tender.

Add the cabbage after the other vegetables are ready.

Add the noodles to the pan, then mix together while adding the yakisoba sauce.

Once it is ready, sprinkle over aonori (powdered seaweed) and top with shredded pickled ginger. For extra flavour you can add dried bonito flakes and mayonnaise.


Oroshi Soba Recipe


Soba (buckwheat) noodles are very popular in Japan and today outside Japan too. There are many varieties of Soba dishes with different toppings and sauces. Soba noodles can be served in hot broth or with a cold dipping sauce. The recipe here is cold Soba with Daikon Oroshi (grated Daikon radish). It is very refreshing and great for Japan’s hot and humid summer.

Oroshisoba is a very popular summer Soba dish at Soba restaurants in Japan. If you have been in Japan during summer, you must understand how hard the temperature and humidity can be on your body … you don’t feel like eating at all! Cold noodles are an easy food to eat when you don’t have much appetite from the heat, and grated Daikon radish helps, too. Raw Daikon has a little spiciness and a refreshing flavor which can promote your appetite.

Although Soba is tasty, some people may feel the dish is too light and bland with only Daikon. Adding Tenkasu (fried Tempura batter) gives the dish a richer and deeper flavor. Fried Tempura batter is small bits of deep-fried batter sold in a bag. You could make Tenkasu at home, but buy it if possible since it’s so much easier.

It is very easy to make Oroshisoba (especially if you keep Mentsuyu handy). And your family will love you when you serve this for a hot summer day!

  • 200g dried Soba (buckwheat noodle)
  • 1 C Daikon radish, grated
  • 1/2 C Tenkasu (fried Tempura batter)
  • 2-3 green onions
  • ginger root
  • 1/3 C Mentsuyu
  • 2/3 C cold water ,thinly sliced
  1. Cook dried Soba according to the package. Wash in running cold water and set aside while it cools.
  2. Grate Daikon, cut green onions thinly, and grate ginger root.
  3. Mix Mentsuyu and water in a bowl and set aside.
  4. Place cooked noodles in a serving bowl, top with Daikon, Tenkasu, green onions, ginger, and Nori, and pour Mentsuyu over.

About JapaneseCooking101

Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)


With big holiday dinners coming up, we are already thinking about the best part: leftovers!!

One thing we love about Asian noodle dishes is that they are so versatile. You can take the concept and throw in any combination of meats and veggies, even change up the sauce depending on your family&rsquos taste. While pork is the most traditional meat to find in Japanese Yakisoba, we decided to try it out with some leftover turkey. And, while not incredibly traditional, the dish is incredibly tasty with turkey. So, after you&rsquore sick of second and third Thanksgiving from all the leftovers, this is a great way to re-invent them.

And, if you&rsquore looking for other dishes to use up that leftover turkey, take a look at our Turkey Enchilada Pasta Bake and Turkey White Chili.


Useful Tips

In making this Yakisoba sauce, please remember the following:

① Combine all the ingredients well in a small mixing bowl.

② Always taste the sauce as you go, so you know the sauce is progressing to your liking.

③ Pour the sauce into a sealed food-grade container until you need it. You can get the best flavors from the sauce if you use the Yakisoba sauce within two days of making it. Store in the fridge and it can last for a month.

④ You can add extra rice vinegar if you want the sauce to have more acidity.

If you want the sauce sweeter, add a bit more sugar or hoisin sauce.


  • Red Bell Pepper – you can also use green or yellow bell peppers.
  • Carrot – add some color by adding mixed colored carrots.
  • Green Onions – if you don’t have any on hand, you can skip out on it.
  • Boneless Chicken – beef, pork, shrimp, tofu or more veggies are also great options.
  • Cabbage Head – green cabbage is the best in this recipe.
  • Yellow Onion – you can also use white onions.
  • Yakisoba Noodles – ramen noodles, sold in most grocery stores fridge section.

Yakisoba Sauce Ingredients:

  • Sugar – white sugar will give you the best flavors in this dish.
  • Soy Sauce – low sodium soy sauce will make the best option.
  • Oyster Sauce – that deep flavor, such a great addition to the sauce.
  • Ketchup – this will add a tart and sweet taste to the dish.
  • Worcester Sauce – is a must for the recipe, it gives it a really great deep flavor.

Miso Marinated Flat Iron Steak with Soba Noodles

What is the flat iron steak you may ask? The flat iron steak is a relatively new cut from the beef shoulder. It was introduced in 2002 when researchers at the University of Nebraska and the University of Florida created this cut from the chuck shoulder clod top blade roast. It’s considered one of the tenderest cuts you can buy and you may have seen it on an upscale restaurant menu. It often surprises and impresses beef lovers with its intense flavor, juiciness, and marbling. Sometime around 2008, chefs caught wind of this cut and it started appearing on menus of American steak houses and it continues to grow in popularity. In a butcher shop, the flat iron steak can sometimes be labeled as "top blade" roast.

Due to the gracious folks at Snake River Farms, I’ve been able to develop a couple of delicious recipes to feature their Wagyu American Kobe flat iron steaks. Snake River Farm’s premium Gold Grade meats have the highest level of marbling that they offer in their American Kobe line. The flavor of their SRF flat iron steak is sure to please all true beef connoisseurs. I published my first SRF flat iron steak recipe previously and here is a second. This recipe draws inspiration from my travels to Japan where I experienced the sublime Japanese tradition of eating top quality beef with soba noodles. I marinated this tender cut of beef briefly in a fermented soy bean paste called miso to give it a unique Japanese flair. I also used my SYD Beef Rub which was my secret weapon in winning many awards including my 2010 KCBS Ranchers Reserve 1st Place brisket award and 2011 KCBS Ranchers Reserve National Sirloin award. To showcase this steak, I topped it with some chopped scallions and white sesame seeds.

  • For the Steak:
  • 1½ pounds flat iron steak
  • 2 tablespoons Japanese brown miso paste
  • 2 teaspoons SYD All Purpose Rub
  • 1 tablespoon soy sauce
  • 2 tablespoons Japanese Mirin (sweet rice wine)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • For the Soba Noodles
  • 2 cups cooked soba buckwheat noodles,
  • 3 tablespoons Japanese mayonnaise, or Best Food mayonnaise
  • 1 tablespoon Japanese brown miso paste
  • 1 teaspoon SYD All Purpose Rub
  • 1 teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 squirt of Sriracha hot sauce to your liking, or Sambal Olek, or sprinkle of red chili flakes
  • 2 tablespoons chopped green onions
  • 1 teaspoon white sesame seeds
  1. In a mixing bowl, combine the steak marinade of miso, SYD rub, soy sauce, Mirin, vegetable oil, sesame oil, and honey.
  2. Rub steak with miso marinade in baking dish and leave in fridge for 1 hour
  3. Mix soba noodle dressing by combining mayo, sesame oil, rice wine vinegar, brown sugar, and Sriracha. Set aside
  4. Setup and preheat your grill with a hot zone and a cool zone.
  5. Remove the steaks from baking dish and brush aside excess marinade.
  6. Place the steaks on a hot zone on your grill.
  7. Grill the steak for 4 to 5 minutes on each side for medium rare, about 130F. If the steak flares up, move it to the cool zone until flare up subsides before returning it to the hot zone
  8. Remove the steaks from the grill and transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes.
  9. Toss the cooked soba noodles with the miso mayo dressing. Mound into a nice serving bowl
  10. Cut the steaks against the grain into ¼-inch slices and place on top of the noodles.
  11. Drizzle with some extra soba dressing and garnish with chopped green onions and white sesame seeds

Teppanyaki Style Fried Rice

You really must try this recipe for frying rice as it is great to pair with any hibachi noodle recipe!

Although some Asians – particularly the Chinese – don’t eat rice together with noodles, because that would be too many carbohydrates in one plate or bowl hibachi noodle recipes enhances the taste of the fried rice which makes this pairing very ideal.

Eating hibachi noodle recipes together with stir-fried rice in small amounts should only give you acceptable amounts of carbohydrates, which can be easily burned through your exercise routine.

So it’s not really that bad unless you consider it a taboo of sorts.

Ingredients:

• 3 to 3 ½ cups cooked rice
• 2 eggs (scrambled)
• ½ onion
• 1 package pancetta (found in the deli aisle, however, regular bacon will do)
• 2 to 3 tablespoons butter/margarine
• ½ cup frozen peas & carrots
• 2 tablespoons garlic powder
• 1 tablespoon sesame seeds
• 4 to 5 tablespoons soy sauce
• 1 to 2 tablespoons thinly sliced scallions/green onions (for garnish)
• 2 drops sesame oil (optional)

Directions:

  1. Turn on the stove and cook scrambled eggs in a skillet, then set aside for later use (set temperature to medium).
  2. After removing the eggs, toss in the onions in the same skillet and cook until they become translucent. Remove from pan and place in a small bowl, then set aside for later use.
  3. For cleaner and easier slicing, it is recommended that you freeze the pancetta or bacon. Now slice the pancetta in small strips of meat and fry until crisp. Once cooked, then set aside in a clean plate for later use.
  4. Put the temperature dial to low and toss in the soy sauce, carrots, peas, garlic powder, butter and rice into the skillet, then stir the mixture.
  5. Add the items that you’ve set aside earlier including the onions, eggs, and pancetta into the skillet together with the soy sauce mixture and add sesame oil as well, then stir thoroughly.
  6. Add sesame seeds & green onions for garnish.

Preparation

  • Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.

Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.

In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.

Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Preparation

Step 1

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

Step 2

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain rinse to cool and set aside.

Step 3

Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

Step 4

While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

Step 5

Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

How would you rate Steak and Soba Stir Fry?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Watch the video: REZEPT: Rindfleisch Szechuan Art. chinesisches gebratenes Rindfleisch (December 2022).