Sampling at Costco is always an adventure, with some hits and some misses. Yakisoba was a hit, and I grabbed a box of the frozen packets, envisioning quick lunches for my favorite octogenarians. Surprise – both folks not only loved it, but managed to eat it without difficulty, a rare victory. I had to double down on this success with a homemade version, and so this Simple Steak Yakisoba manifested into existence!
Simple Steak Yakisoba
This isn’t exactly a copycat of Costco’s Yakisoba; theirs has changed over the years – after all, it’s 2024 now as I update this post, not 2017 when I first started making Yakisoba for the folks. While I’m always riffing on this tried-and-true version, what never changes is that I think of them with every delicious taste. I hope this quick and easy Yakisoba hits the same for you – nostalgia optional, slurping encouraged.
About Simple Steak Yakisoba:
I’d never dare claim authenticity here. Simple Steak Yakisoba was inspired by frozen packets, after all! But hey, inspiration is inspiration. What I can claim is that this Simple Steak Yakisoba is quick, saucy, downright delicious, and easily customized. And the best part? No one will guess how budget-friendly it is.
I kept things simple for this recipe and built it around a few touches that the folks loved. It all starts with a little steak; not too much (budget, remember?), but just enough to make it feel special.
Then in go thinly sliced onions, bell peppers, julienned carrots, and a sprinkle of green onions on top because veggies don’t stop mattering just because you’re in your 80s. The folks taught me to eat mine, after all, so turn around is fair play! If this combo isn’t your fave, check out all the options below.
Vary the Protein:
- Make your Yakisoba with a protein of your choosing; I chose leftover steak, thinly cut against the grain, because the folks love it. Using leftover steak makes it super speedy; it heated through when tossed with the noodles.
- We had the steak on hand, but it’s easy enough to work with chicken or pork. If no leftovers, start the recipe with a quick sauté of your chosen protein.
Vary the Vegetables:
- There are many vegetable options. Again, Yakisoba is a great way to refashion leftovers. (Toss in with the noodles to heat through.) If raw, thinly slice or finely chop and quickly sauté.
- Basic veggies to consider are mushrooms, broccoli, carrots, or sturdy greens like cabbage or kale (if you blanch and freeze kale like in this post, it’s ready to drop in any recipe at a moment’s notice).
- Asian vegetables are edamame, snow peas, or bamboo shoots, while water chestnuts will add a crunch. Bean sprouts tangle in the noodles and “lighten” up the dish.
Simple Steak Yakisoba
Making Simple Steak Yakisoba:
Several types of noodles can be used in this Yakisoba, and not adhering to tradition allows a lot of freedom. Raid your pantry and use a long, thin Italian pasta. Break out ramen packets (see my pics.) For a traditional take, use Chinese wheat noodles (chuuka soba).
Start cooking the noodles, using that time to prepare the protein, vegetables, and sauce. Do NOT overcook the noodles! They need to be very al dente and then well-drained. The noodles will cook more once added to the skillet.
For the Yakisoba, add a little oil to a large skillet, quickly stir-fry any raw protein, then remove. Add a little more oil if needed, toss in any raw veggies. Remove when tender/crisp. Add a touch more oil and toss the noodles into the skillet to quickly stir-fry. Then toss the steak and vegetables with the noodles, right in the skillet. Drizzle in the sauce and give a final toss.
If using any leftovers, make sure they’re cut appropriately and toss them in the skillet as you add in the noodles. Proteins should be thinly sliced across the grain, while vegetables should be cut on the small side.
The sauce is freshly grated ginger and a few condiments, all stirred together. Hint: I use a lot of Asian condiments when cooking; keep them grouped together in your fridge door and in your cupboard. It makes it easy when cooking a recipe that uses multiple items.
Adjusting the Flavor & Seasoning:
- “Doctor” this up to your taste when finished. Add more of anything you think needs to come forward.
- I like a splash more soy sauce, a touch of Sriracha, and a good squeeze of lime to brighten my serving.
How to Store & Reheat:
- Store covered in the fridge for three to four days. Reheat in the microwave, just enough to heat through. Too much heat will overcook the veggies and make the steak tough.
- Freezing and reheating might cause the same issues that plague the Costco frozen Yakisoba – overcooked veggies. As popular as the Costco Yakisoba is, this might not be an issue for some.
Saving Money on Groceries:
Yakisoba can be a great save for all kinds of leftovers – perfect for anyone on a budget. If you have to buy all the ingredients, it can add up fast, but many items might be in anyone’s fridge and/or pantry – maybe yours. Here’s how to shop for the recipe:
Asian Condiments and Ingredients: These are often on sale, unadvertised, especially before the Chinese New Year. Check the International areas of your store. Your best bet for great pricing is an Asian market.
Noodles: An Asian market will have noodles at a bargain and a great selection. If not an option, substitute.
Vegetables: There is a wide range of vegetables to choose from while remaining true to the dish. Lower the cost of the dish by sticking to those from the lower price range.
Protein: Steak is one of the pricier choices, but a little goes far. Chicken or Pork are easier on the budget. If you use leftovers, that’s a real flex!
You might want to load your Simple Steak Yakisoba up with more ingredients. The conservative amounts are akin to the Costco version, so you do you! And most of all, enjoy! Until next time…
Mollie
Simple Steak Yakisoba
Simple Steak Yakisoba
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish Beef
- Cuisine: Asian
Ingredients
For the Yakisoba:
- 2 packages of Ramen noodles, cooked al dente, drained, flavor packet discarded
- 3 to 4 tablespoons oil, divided
- 1 onion, sliced in half pole to pole, then sliced into thin 1/4″ wedges
- 1 bell pepper (preferably red), sliced into thin strips, strips sliced in half across
- 1 small carrot, julienned, optional
- optional, leftover vegetables, cut small
- 1 cup of cooked steak, or the same of raw, sliced thinly against the grain
- for garnish: green onion, thinly sliced, and lime quarters
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions
For the Yakisoba:
Cook the noodles. Bring water to a boil, add the ramen, and cook according to package directions, usually three minutes. Be careful not to overcook; keep them on the al dente side. Drain well.
In the meantime, add about a tablespoon of oil to a large skillet. If cooking the steak, when hot, add the steak and saute until just done. Remove from skillet. If necessary, add in a little more oil and toss in vegetables. Saute until crisp/tender. Remove from skillet (add it to the steak.) Add a little more oil to the skillet and toss the noodles to coat with oil. Add the steak/vegetables back in and add the sauce. Toss to coat the noodles.
If using any leftover steak or vegetables, add in with the noodles; it’ll gently warm through without overcooking.
For the Sauce:
Mix together all ingredients.
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