Shaved Ribeye Soba Stir Fry Recipe
You are in for a treat with this wonderful Asian cuisine: beef soba stir-fry dish. Try out this light dish brought to you by Barbecue at Home. We use premium marbled cut meats that are juicy, tender, and flavorful. Combine this with veggies and soba noodles and you have this special beef stir-fry with noodles. Skip the waiting and costs that comes with going out for a meal. This ribeye stir fry is simple to make following the guidelines below. Our chef has you in mind and has prepared this easy-to-follow recipe for you. Continue reading because you will enjoy some toothsome soba noodle bowl inside your very own home!
Other soba noodle stir fry recipes utilized either flank or skirt steak but here at Barbecue at Home, our recipes stands out from the crowd with our shaved ribeye. When preparing for the soba stir fry, be sure to slice it thinly so it turns out tender and is able to absorb the teriyaki sauce (we prefer the brand Soy Voy). Next prepare all of the thinly chopped carrots, bell peppers, white onions, snow peas, and Shiitake mushrooms on the side. Add the sauce and stir fry with the soba noodles. The best part is that each ingredient is only stir-fried for only a couple of minutes. This retains the crunchiness and freshness of the vegetables which retains its health benefits. The vegetable should look bright and tasty carrying a little crunch.
Is soba healthy? Soba or yakisoba is a thin Japanese noodle made of buckwheat (not related to wheat). So this dish also is gluten-free. Soba noodles calories are 113 cal/cup so it may not have the lowest carbs as typical white flour but they’re a good source of iron and protein, therefore substantially healthier than their white-flour counterparts. They are more versatile as it can be eaten cold or used in soups. We love this buckwheat noodle because it only takes 4-minutes to cook and serve. They also compliment with the vegetables, meat, and sauces. Interesting fact: it originated from Japan which is known for having the highest rate of centarians.
2 Boneless Ribeye Steaks
3 Bundles Soba Noodles
2 Red Bell Peppers (thinly sliced)
2 Carrots (thinly sliced)
1 White Onion (thinly sliced)
1/4 Head Napa Cabbage (thinly sliced)
1/2 Lb (8oz) Shiitake Mushrooms (thinly sliced)
1/2 Lb (8oz) Broccoli Florets (small pieces)
1/2 Lb (8oz) Snow Peas
20 Oz Teriyaki Sauce (I perfer Soy Vay)
1 Bunch Cilantro
1/4 Cup Sesame Seeds
1 Tbsp Sesame Oil or Cocunut Oil
As needed, Salt and Pepper
Cook the soba noodles in a large pot of salted water for 4 minutes, drain and rinse with cold water.
Slice the ribeye into thin strips and season with salt and pepper.
In a large wok or skillet with high sides, heat up the oil and quickly sear the ribeye on both sides and remove from pan.
Add onions, carrots, mushrooms, and bell peppers to pan and cook for 3-4 minutes.
Add the cabbage and broccoli and toss for a minute until it softens.
Add in the teriyaki sauce and noodles and toss to combine. Cook for 2-3 more minutes until everything is coated in sauce and heated through.
Garnish with cilantro and sesame seeds and serve.