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Miyazakigyu Wagyu Strip Steak Yakisoba

Miyazakigyu Wagyu Strip Steak Yakisoba

Prep Time: 45 Minutes
Cook Time: 15 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip Steak (cut into thin strips)
  • 2 TBSP Grapeseed Oil (divided)
  • Kosher Salt (to season)
  • 2 Garlic Cloves (minced)
  • 1 TBSP Ginger (minced)
  • 1 Yellow Onion (julienned)
  • 2 Medium-Size Carrots (peeled and sliced thin on a biased cut)
  • 4 Radishes (sliced thin)
  • 8 Shiitake Mushrooms (sliced thin)
  • 1 CUP Savoy Cabbage (sliced into bite-size strips)
  • 1 BUNCH Scallions (cut into 1 1/2 inch pieces, mostly green parts)
  • 12 OZ Yakisoba Noodles
  • 1 TBSP Chile Oil
  • 1 TBSP Sesame Oil
Yakisoba Sauce 
  • 4 TBSP Oyster Sauce
  • 4 TSP Soy Sauce
  • 2 TBSP Sake
  • 2 OZ Pink Pickled Ginger


    • Large Wok


    Pull the Miyazakigyu Wagyu strip steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


    Remove the Yakisoba noodles from the packaging.

    Run the noodles under hot water for 30 seconds, and carefully break them apart.

    Drain off the water, and toss the noodles in chile oil and sesame oil.

    Set aside until ready to use.


    Heat the wok on medium-high heat, and add one tablespoon of grapeseed oil.

    Make sure you’ve cut your strip steak into thin strips.

    Once the oil is smoking slightly, add half of the Miyazakigyu Wagyu strip steak to the pan (just enough to coat the bottom of the pan). Season the steak strips with kosher salt.

    Let the steak strips brown on both sides for 60 seconds, and transfer them to a plate.

    Repeat the process with the other half of the Miyazakigyu Wagyu strip steak.

    Take the steak strips out of the wok, and reserve them on a plate until ready to use.


    Mix together the oyster sauce, soy sauce, and sake. Set aside.


    Before heating your wok, make sure all of your ingredients are peeled, diced, minced, and sliced (per instructions listed under “Ingredients”).

    Add the remaining tablespoon of grapeseed oil into the wok on medium-high heat.

    Add in the sliced carrots and julienned yellow onion. Stir fry on medium-high heat. Be careful - don’t let them burn.

    Continue stirring for 5 minutes until the carrots and onions are halfway done.

    Add in the drained Yakisoba noodles, sliced mushrooms, minced garlic, and minced ginger. Let it fry for 2-3 minutes, while stirring occasionally.

    Add in the Yakisoba sauce, scallions (mostly green parts but a little white is okay), sliced cabbage, and sliced radishes.

    Turn off the heat.


    Fold in the cooked Miyazakigyu Wagyu steak strips.

    Top with a few pieces of pink pickled ginger.

    Place in individual bowls, serve warm, and enjoy!

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