Wednesday, July 27, 2011

Teriyaki Steak Soba

I got the idea to make this from a picture I saw while searching for something to make with Japanese steak.

Steak and noodles?

Yes, please. 

It turns out that it's from a British restaurant chain called Wagamama

The only problem was that I had to make up the recipe (though I used this for the teriyaki sauce). It turned out pretty awesome, so I feel good sharing it.

Teriyaki Steak Soba

For the steak:
2 lb top sirloin steak
Teriyaki sauce:
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup mirin rice wine
1/4 cup pineapple juice
1 Tbs grated fresh ginger

For the noodles:
6 oz soba noodles, cooked and rinsed
1/4 cup chinese pea pods
1/4 large onion, sliced thin
1 baby bok choy, sliced thin
1/4 cup bean sprouts
2 cups shredded Napa cabbage
4 cloves of garlic
1 Tbs cilantro, minced
1/4 cup soy sauce
1/4 cup teriyaki sauce


I started by marinating the steak.

I cut mine in half for easier maneuvering. 

Get your juices and the sugar into a small sauce pan. 

Bring it to a boil and constantly whisk until the sugar dissolves. Once it does, remove it from the heat and add the ginger. 

Minced ginger
 Put it aside to cool. 

Add the steak and marinade (save 1/4 cup for the noodles) to a bag and stash it in the fridge. 

I let it go for about 8 hours. The pineapple juice is a natural tenderizer and the steak turned out VERY tender. If you can let it go 8 hours, you should.


Prep your veggies.



Baby bok choy

Shredded Napa cabbage



Noodles (you can do these way ahead of time)

When you're ready to cook, get a pan over med-high heat and toss the steaks in.

Let them get some color on the first side and flip them. 

Toss them into a 350 oven for about 10-15 minutes, or until they get to the desired temp (135-145F, give or take).

When they're finished, lay them out on a cutting board to rest while you make the noodles.


Get some oil in a wok over high heat.

Toss in the onions.

Work these until they just go limp. We're not trying to cook them, just get the raw onion taste out.

Toss in the baby bok choy and toss for a minute or so.

Toss in the cabbage and toss for a minute.

I added the soy sauce here too.

Once these veggies have wilted some, add the onions, peas, garlic and cilantro.

Add all but a drizzle of the teriyaki sauce and toss. We'll use it to finish the plate.

Add the noodles and toss until coated.

Add the bean sprouts and toss for another minute.

Cut the steak on the bias and serve over the noodles with a drizzle of teriyaki and some black and white sesame seeds. 

Overall, the meal was fantastic. The meat was tender and sweet and the noodles were filled with veggies for a savory accompaniment. Two of my favorite things together. Yom.

Oh, and I had plenty left over, so you could feed four easily.



  1. This looks fantastic! Two questions: 1) is that cut of meat just labelled "steak" at the store? What cut of meat is it, exactly? 2) Are you using a meat thermometer to determine the internal temp?

  2. 1. You can use "top sirloin" or "top round" or "London broil" for this. Any of these cuts will work fine. They're usually pretty cheap and are great for searing and then slicing thinly against the grain.
    2. Yes! I try to be as precise as possible but you can get pretty close just pressing on the meat and getting a feel for what rare vs medium feels like.

  3. I think flatiron or flank or skirt steaks would be great in this too. I haven't made it yet, but I certainly will!

    1. Absolutely. These cuts would probably actually taste better!


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