Beef Yakisoba

Ingredients

• 1 lb thinly sliced beef (I used New York strip, sliced thin)

• 1 package yakisoba noodles

• 1 small onion, sliced

• 2–3 cups shredded green cabbage

• 2 carrots, julienned or shredded

• 2–3 green onions, sliced

• 2–3 tbsp neutral oil

• Bachan's Japanese Barbecue Sauce (about ½ cup, or to taste)

• Sesame seeds (optional)

Instructions

1. Bring a pot of water to a boil and cook the yakisoba noodles according to the package directions. Drain and set aside.

2. Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the beef in a single layer and cook until browned, about 2–3 minutes. Remove from the pan.

3. Add the remaining oil, then cook the onion, cabbage, and carrots until they're tender-crisp, about 4–5 minutes.

4. Return the beef to the pan and add the cooked noodles.

5. Pour in the Bachan's Japanese Barbecue Sauce and toss everything together until evenly coated and heated through. Add more sauce if needed.

6. Stir in the green onions and top with sesame seeds, if using.