House Yakisoba
by Tavolino
A classic Asian-inspired dish made with noodles, succulent strips of beef, and a selection of crunchy vegetables, all tossed in a savory soy sauce.
Ingredients
- Spaghetti 300 g
- Onion 1 large
- Oil 1 tablespoon
- Broccoli 1/2 small bunch
- Cauliflower 1/2 small bunch
- Soy sauce 10 tablespoons
- Beef 400 g
- Mushrooms 100 g
- Carrot 1
- Water 300 ml
- Cornstarch 1 tablespoon
- Napa cabbage to taste
Preparation
- 1
Cook 300 g of spaghetti in boiling water according to package instructions until al dente. Drain and set aside.
- 2
Cut 400 g of beef into strips, 1 large onion into medium pieces, and 1 carrot into rounds.
- 3
Chop 1/2 bunch of broccoli and 1/2 bunch of cauliflower into small florets.
- 4
In a large pan or wok, heat 1 tablespoon of oil and sauté the beef strips until browned.
- 5
Add the chopped onion and sauté until slightly translucent.
- 6
Add the carrot, broccoli, cauliflower, and 100 g of mushrooms to the pan. Sauté for a few minutes.
- 7
Add napa cabbage to taste and sauté until slightly wilted.
- 8
Pour 250 ml of water and 10 tablespoons of soy sauce into the pan, mixing well.
- 9
In a small bowl, dissolve 1 tablespoon of cornstarch in 50 ml of water.
- 10
Add the cornstarch mixture to the pan, stirring constantly until the sauce thickens.
- 11
Incorporate the cooked spaghetti into the sauce with the vegetables and meat, tossing everything gently.
- 12
Serve the yakisoba immediately while hot.