Description
Flavorful Yakisoba with teriyaki steak and shrimp, stir-fried with vegetables and noodles in a savory sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound sirloin steak, about 1 inch thick
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (or dry sherry)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 pound fresh yakisoba noodles (or dried egg noodles)
- 1 tablespoon vegetable oil
- 1/2 cup sliced onion
- 1/2 cup sliced bell pepper (any color)
- 1/2 cup sliced carrots
- 1/4 cup sliced green onions, for garnish
- 2 tablespoons sesame seeds, for garnish
Instructions
- Preparing the Shrimp: In a medium bowl, whisk together the soy sauce, sake, mirin, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preparing the Teriyaki Steak: In a separate medium bowl, whisk together the soy sauce, brown sugar, mirin, sake, grated ginger, minced garlic, and sesame oil. In a small bowl, whisk together the cornstarch and water until smooth. Place the sirloin steak in a shallow dish or resealable bag. Pour the teriyaki marinade over the steak, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Cooking the Steak: Remove the steak from the refrigerator about 20 minutes before cooking. Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of vegetable oil to the skillet if you’re not using a grill pan. Remove the steak from the marinade, reserving the marinade for later use. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Let it rest for at least 5 minutes before slicing.
- While the steak is resting, pour the reserved teriyaki marinade into the same skillet. Bring it to a simmer over medium heat. Add the cornstarch slurry to the simmering marinade and whisk constantly until the sauce thickens, about 1-2 minutes. Slice the steak thinly against the grain and add it back to the skillet with the thickened teriyaki sauce. Toss to coat.
- Cooking the Shrimp: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp to the skillet in a single layer. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Preparing the Noodles: If using fresh yakisoba noodles, they are usually pre-cooked and just need to be heated through. If using dried egg noodles, cook them according to the package directions until al dente. Drain the noodles well.
- While the noodles are cooking, heat a large skillet or wok over medium-high heat. Add the vegetable oil to the skillet. Add the sliced onion, bell pepper, and carrots to the skillet and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. Add the cooked noodles to the skillet with the vegetables and stir-fry for another 2-3 minutes, until the noodles are heated through.
- Assembling the Dish: Divide the noodles among serving bowls. Top the noodles with the teriyaki steak and shrimp. Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Notes
- Marinating the shrimp and steak for longer periods (up to the maximum times specified) will result in more flavorful dishes.
- Be careful not to overcrowd the pan when cooking the shrimp, as this will lower the temperature and steam the shrimp instead of searing them. Cook in batches if necessary.
- Adjust the cooking time of the steak to your desired level of doneness. Use a meat thermometer to ensure it reaches the correct internal temperature.
- If using dried egg noodles, cook them according to the package directions until al dente.
- Feel free to add other vegetables to the noodles, such as mushrooms, broccoli, or snow peas.
- Prep Time: 30 minutes
- Cook Time: 25 minutes