Garlic Butter Steak Yakisoba
A garlicky version of this classic comfort dish that comes together in just a few minutes. Buttery marbled short rib is balanced with crisp fresh veggies in savory, tangy sauce straight out of the bottle (bc why mess with perfection).
Ingredients:
1/2 lb boneless
short rib
1.5 cups chopped cabbage
yakisoba sauce
1 Tbsp
1/3 medium onion
3 cloves
1 cup bean sprouts
yakisoba noodles
scallion
1/2 cup shredded carrot
Instructions:
black pepper
Prep ingredients: chop onion into 1/4” slivers, julienne carrots and cut cabbage (roughly 1.5” squares), wash and dry bean sprouts, finely chop scallion, and thinly slice garlic. Cut short ribs into ~1” cubes.
1.
Fry garlic in neutral oil over medium heat until it just starts to show color, then remove and set aside. Keep the leftover oil in the pan.
2.
Add your cubed steak + 1 tbsp butter to the pan and saute until medium rare (the steak will continue cooking later on so keep that in mind). Remove from pan and set aside.
3.
Add onions and saute for 1-2 min until slightly softened, then follow with carrot, cabbage, and sprouts. Saute vegetable mixture for 3-4 minutes until cabbage is softening.
4.
Add pre-packaged yakisoba noodles to the pan plus a splash of water or sake to help the noodles soften. Gently mix, being careful not the break them. You can also let the noodles sit on the hot pan to develop a slight crisp.
5.
Once noodles are loose, add in the steak and yakisoba sauce (to taste), folding ingredients together gently. Season with s&p, and sprinkle with scallion.
6.
Plate and garnish with your crispy garlic chips, beni shoga, and aonori (optional).
