Beef & Veggie Yakisoba

A quick, flavor-packed noodle dish that’s perfect for busy nights! This easy yakisoba comes together with tender noodles, beef (or tofu), and lots of veggies, all tossed in a savory-sweet sauce. It’s super flexible, fast to make, and a great way to use up ingredients you can find at BCS.

What You’ll Need

• Ingredients:

  • 1 pack yakisoba noodles (I found fresh ones in the cold section at Birch)

  • 1 lb beef - slice it thin or use ground

  • 1 bell pepper, sliced

  • 1/2–1 onion, sliced

  • 1–2 cups broccoli florets (you can go crazy with veggies too! Carrots, zucchini, eggplant)

  • 2 eggs

  • 2–3 tbsp oil

• Sauce:

  • ¼ cup soy sauce (I like low sodium)

  • 2 Tbsp brown sugar

  • 1 Tbsp oyster sauce

  • 1 Tbsp Shaoxing wine

  • 1 tsp sesame oil

  • Black pepper

  • Pinch of MSG (Accent)

How to Make It

1. Slice beef (or whatever protein you want - tofu is great too), chop veggies, beat eggs.

2. Loosen noodles: warm or rinse noodles to separate.

3. Heat oil over medium-high. Sear beef quickly until browned. Remove from heat.

4. Add onion, broccoli, bell pepper. Stir-fry, 3–5 minutes.

5. Push everything aside, scramble eggs in the pan.

6. Add noodles + beef back in. Toss altogether.

7. Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, pepper, and MSG into a bowl and mix it up.

8. Pour the sauce into the pan with the rest of the food and toss it all together on high heat for a minute or so.

9. Plate and enjoy your meal!