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Steak Teriyaki Soba Recipe
Master how to make restaurant-quality steak teriyaki soba at home with this quick and easy recipe. Perfectly seared beef, glossy teriyaki sauce, and nutty buckwheat noodles come together in a delicious balance of flavors that's ready in under 30 minutes.
Prep
Cook
Serve
Kcal
- 300g sirloin steak (or rump), trimmed
- 250g soba noodles (buckwheat noodles)
- 3 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 medium carrot, julienned
- 100g mangetout (snow peas), trimmed
- 100g edamame beans, shelled
- 2 spring onions, sliced on the diagonal
- 1 red chilli, finely sliced
- 1 tsp toasted sesame seeds
- Handful of fresh coriander
- Lime wedges, to serve
Step 1
Remove your steak from the fridge 20 minutes before cooking — letting it come to room temperature ensures it cooks evenly. Pat it completely dry with kitchen paper and season both sides generously with salt and pepper. Brush with 1 tablespoon of the teriyaki sauce and set aside.Step 2
Cook the soba noodles according to the packet instructions, usually about 4-5 minutes in boiling water. Drain immediately, rinse under cold running water to stop the cooking and remove excess starch, then toss with the sesame oil to prevent sticking. Set aside.Step 3
Heat the vegetable oil in a griddle pan or heavy frying pan over the highest heat until it's smoking hot. Lay the steak down away from you and cook for 2-3 minutes without moving it — you want a deep, caramelised crust. Flip once and cook for another 2-3 minutes for medium-rare (adjust timing for your preferred doneness). In the last 30 seconds, pour the remaining teriyaki sauce over the steak and let it sizzle and glaze.Step 4
Transfer the steak to a chopping board and let it rest for 5 minutes. This is non-negotiable — cutting too early means all those beautiful juices end up on the board instead of in the meat. Cover loosely with foil while it rests.Step 5
While the steak rests, quickly stir-fry the julienned carrot, mangetout, and edamame in the same hot pan for 2 minutes until just tender but still crunchy. Add the soy sauce and mirin, toss to coat, then remove from heat.Step 6
Slice the rested steak against the grain into thin strips. Divide the cold soba noodles between bowls. Top with the stir-fried vegetables and sliced steak. Drizzle any resting juices from the board over the top. Garnish with spring onions, sliced red chilli, sesame seeds, fresh coriander, and lime wedges for squeezing over.
What ingredients are used in Teriyaki Steak Soba from Wagamama?
Wagamama's Teriyaki Steak Soba features thinly sliced rump steak, soba noodles, teriyaki and soy sauce, mirin, garlic, ginger, red onion, red pepper, tenderstem broccoli, bean sprouts, spring onions, toasted sesame seeds, and optional red chilli.
How to cook Teriyaki Steak Soba from Wagamama at home?
Learn how to cook Teriyaki Steak Soba from Wagamama by marinating thinly sliced steak in teriyaki sauce, cooking soba noodles until al dente, stir-frying the meat and vegetables in a wok, and combining everything with a flavourful sauce made from teriyaki, soy sauce and mirin. Garnish with spring onions and sesame seeds for an authentic finish.
What's the best cut of beef to use for Japanese-style stir-fry dishes?
Rump steak is ideal for Japanese stir-fries as it's flavourful and remains tender when cooked quickly at high heat. Sirloin and ribeye are excellent alternatives. For best results, slice the beef thinly against the grain and marinate briefly to enhance tenderness and flavour.
How do you prevent soba noodles from sticking together?
To prevent soba noodles from sticking, rinse them thoroughly under cold water immediately after cooking. This removes excess starch and stops the cooking process. Toss with a small amount of oil if not using right away, and only add them to your stir-fry at the last minute.
What can I substitute for mirin in teriyaki dishes?
If you don't have mirin, combine 1 tablespoon of honey with 1 tablespoon of rice vinegar as a substitute. Alternatively, use dry sherry with a pinch of sugar, sweet Marsala wine, or white wine with sugar. These alternatives provide similar sweetness and acidity to balance your teriyaki sauce.