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BEEF YAKISOBA

1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 – 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

• Heat oil over medium-high heat in large skillet.
• Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
• Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
• Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
• Return beef and half of the scallions to the pan, stirring to mix.
• Add noodles and toss well.
• Whisk together the water, beef stock and yakisoba sauce.
• Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
• Garnish with remaining green onions and sesame seeds.

HOMEMADE YAKISOBA SAUCE

4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand “Bulldog” Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

• Whisk all the ingredients together.
• TASTE and adjust to your liking.
• Set aside.
You can store in a mason jar or airtight container for up to a month.