This Japanese noodle stir-fry dish is elevated by the melts-in-your-mouth Miyazakigyu Wagyu strip steak. If you're looking for a delicious, easy-to-make meal that the will impress the most seasoned palate, we recommend Yakisoba! —Double8Cattle
Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak (cut into thin strips)
Grapeseed Oil (divided)
Kosher Salt (to season)
Garlic Cloves (minced
Yellow Onion (julienned)
Medium-Size Carrots (peeled and sliced thin on a biased cut)
Radishes (sliced thin)
Shiitake Mushrooms (sliced thin)
Savoy Cabbage (sliced into bite-size strips)
Scallions (cut into 1 1/2 inch pieces, mostly green parts)
Pull the Miyazakigyu Wagyu strip steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE NOODLES
Remove the Yakisoba noodles from the packaging.
Run the noodles under hot water for 30 seconds, and carefully break them apart.
Drain off the water, and toss the noodles in chile oil and sesame oil.
Set aside until ready to use.
PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK
Heat the wok on medium-high heat, and add one tablespoon of grapeseed oil.
Make sure you’ve cut your strip steak into thin strips.
Once the oil is smoking slightly, add half of the Miyazakigyu Wagyu strip steak to the pan (just enough to coat the bottom of the pan). Season the steak strips with kosher salt.
Let the steak strips brown on both sides for 60 seconds, and transfer them to a plate.
Repeat the process with the other half of the Miyazakigyu Wagyu strip steak.
Take the steak strips out of the wok, and reserve them on a plate until ready to use.
PREPARING THE YAKISOBA SAUCE
Mix together the oyster sauce, soy sauce, and sake. Set aside.
PREPARING THE YAKISOBA
Before heating your wok, make sure all of your ingredients are peeled, diced, minced, and sliced (per instructions listed under “Ingredients”).
Add the remaining tablespoon of grapeseed oil into the wok on medium-high heat.
Add in the sliced carrots and julienned yellow onion. Stir fry on medium-high heat. Be careful - don’t let them burn.
Continue stirring for 5 minutes until the carrots and onions are halfway done.
Add in the drained Yakisoba noodles, sliced mushrooms, minced garlic, and minced ginger. Let it fry for 2-3 minutes, while stirring occasionally.
Add in the Yakisoba sauce, scallions (mostly green parts but a little white is okay), sliced cabbage, and sliced radishes.
Turn off the heat.
Fold in the cooked Miyazakigyu Wagyu steak strips.
Top with a few pieces of pink pickled ginger.
Place in individual bowls, serve warm, and enjoy!