Best 2 Hamburger Yakisoba Ground Beef Recipes

Indulge in the delightful fusion of Japanese and American flavors with Hamburger Yakisoba! This tantalizing dish combines the comforting taste of ground beef with the savory notes of yakisoba noodles, creating a harmonious blend of textures and flavors. Whether you're a seasoned home cook or a beginner looking for an exciting new recipe, Hamburger Yakisoba Ground Beef has something for everyone. In this article, we'll take you on a culinary journey, guiding you through three irresistible variations of this dish: Original Hamburger Yakisoba, Cheesy Hamburger Yakisoba, and Yakisoba Hamburger Steak. From the classic yakisoba flavors to the cheesy indulgence and the hearty hamburger steak, these recipes promise an unforgettable dining experience. So, gather your ingredients, prepare your taste buds, and let's embark on this exciting culinary adventure!

Let's cook with our recipes!

BEEF YAKISOBA

Beef Yakisoba image

Beef Yakisoba is a quick stir fry of noodles, thinly sliced beef, and veggies in a savory Yakisoba Sauce. It's easy to make and a satisfying family meal!

Provided by Robin Donovan

Categories Main Dish Recipes

Time 25m

Number Of Ingredients 16

Ingredients

2 tablespoons cooking oil, divided
¾ pound thinly sliced beef
8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
1 carrot, peeled and cut into matchsticks
¼ green cabbage, thinly sliced
½ onion, diced
4 green onions, sliced
6 shiitake mushrooms, stemmed and sliced
Black and white sesame seeds (optional garnish)
Red pickled ginger (optional garnish)
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons oyster sauce
2 tablespoons hoisin
2 teaspoons chile paste
1 tablespoon sugar

Steps:

Cook the noodles al dente in a pot of boiling water-about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop the cooking. Leave in a colander in the sink to drain while you continue with the recipe.
In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.
Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring frequently, until browned, 1 ½ to 4 minutes (this will depend on how thick the strips are.) transfer the meat to a plate or bowl.
Add another tablespoon of oil to the skillet along with the onion and carrot. Cook, stirring, until beginning to soften, about 4 minutes.
Add the mushrooms to the skillet, along with the remaining tablespoon of oil, if needed. Cook, stirring frequently, for another 2 to 3 minutes, until the mushrooms soften.
Add the cabbage and green onions along with the browned beef and the noodles. Cook, stirring to mix well, for about 2 minutes until everything is warmed through and the cabbage is beginning to wilt.
Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
Serve hot, garnished with sesame seeds, scallions, and/or pickled ginger, if desired.

Nutrition Facts : Calories 588 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1695 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

AUTHENTIC YAKISOBA

Authentic Yakisoba image

This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.

Provided by veithk

Categories World Cuisine Recipes Asian Japanese

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

4 (8 ounce) packages buckwheat soba noodles
2 tablespoons vegetable oil
1 pound pork tenderloin, cut against the grain in thin strips
2 cups carrots, cut into julienne strips
1 medium onion, cut into julienne strips
1 tablespoon freshly grated ginger
3 cloves garlic, minced
½ head napa cabbage, shredded
⅔ cup yakisoba sauce
salt and ground black pepper to taste
4 tablespoons pickled red ginger (beni shoga), or to taste
4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste

Steps:

Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g

Tips:

Use high-quality ground beef: 80/20 ground beef is a good option for yakisoba, as it has enough fat to keep the meat moist and flavorful.
Cook the ground beef thoroughly: Make sure the ground beef is cooked all the way through before adding it to the yakisoba. This will help to prevent foodborne illness.
Use a variety of vegetables: Yakisoba is a great way to use up leftover vegetables. Some good options include cabbage, carrots, onions, and bell peppers.
Don't overcook the vegetables: The vegetables should be cooked until they are tender-crisp. Overcooked vegetables will become mushy and lose their flavor.
Use a good quality yakisoba sauce: Yakisoba sauce is available at most Asian grocery stores. If you can't find yakisoba sauce, you can substitute teriyaki sauce or oyster sauce.
Serve yakisoba immediately: Yakisoba is best served immediately after it is cooked. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Hamburger yakisoba is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to use up leftover ground beef and vegetables. With its savory and flavorful sauce, tender-crisp vegetables, and perfectly cooked ground beef, hamburger yakisoba is sure to be a hit with the whole family.