Beef Yakisoba
40 Minutes
4 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- 450g Sadia Beef Rump Cap
- 2 yakisoba noodles
- 2 yakisoba sauce packets
- 30ml cooking oil
- 30ml sesame oil
- 1 onion (sliced)
- 1 Tbsp minced ginger
- ½ Tbsp minced garlic
- 1 small cabbage (shredded)
- 1 red bell pepper (thinly sliced)
- 1 carrot (shredded)
- Green onions (sliced; to garnish)
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the chiller for 24 hours before use. Portion out 450g and slice into 1-inch steaks, then cut into stripes.
- In a bowl, combine the beef strips with cooking oil and a yakisoba sauce packet. Mix well to coat.
- Bring a pot of water to a boil and cook the yakisoba noodles according to the package directions. Drain and rinse under cold water. Set aside.
- Heat the sesame oil in a large skillet over medium-high heat. Add beef and stir-fry for 1-2 minutes, just until the surface is no longer pink.
- Add the onion, ginger, and garlic. Stir-fry for 1-2 minutes until the onion is tender and the mixture is fragrant.
- Add the cabbage, bell pepper, and carrot. Stir-fry for another 2-3 minutes until the vegetables are slightly softened but still crisp.
- Add the cooked noodles and the remaining yakisoba sauce packet. Toss everything together and cook for 2-3 minutes. For a richer colour and flavour, add a splash of dark soy sauce if desired.
- Sprinkle with sliced green onions before serving.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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