1. 1

   Step 1

   Cook 300 g of spaghetti in boiling water according to package instructions until al dente. Drain and set aside.

2. 2

   Step 2

   Cut 400 g of beef into strips, 1 large onion into medium pieces, and 1 carrot into rounds.

3. 3

   Step 3

   Chop 1/2 bunch of broccoli and 1/2 bunch of cauliflower into small florets.

4. 4

   Step 4

   In a large pan or wok, heat 1 tablespoon of oil and sauté the beef strips until browned.

5. 5

   Step 5

   Add the chopped onion and sauté until slightly translucent.

6. 6

   Step 6

   Add the carrot, broccoli, cauliflower, and 100 g of mushrooms to the pan. Sauté for a few minutes.

7. 7

   Step 7

   Add napa cabbage to taste and sauté until slightly wilted.

8. 8

   Step 8

   Pour 250 ml of water and 10 tablespoons of soy sauce into the pan, mixing well.

9. 9

   Step 9

   In a small bowl, dissolve 1 tablespoon of cornstarch in 50 ml of water.

10. 10

    Step 10

    Add the cornstarch mixture to the pan, stirring constantly until the sauce thickens.

11. 11

    Step 11

    Incorporate the cooked spaghetti into the sauce with the vegetables and meat, tossing everything gently.

12. 12

    Step 12

    Serve the yakisoba immediately while hot.

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