Brazilian recipe
Easy and Savory Brazilian-Style Stir-Fry (Yakissoba)
A popular, fuss-free Brazilian adaptation of the Asian classic, featuring crisp broccoli, colourful bell peppers, and tender meat. It's the ultimate weeknight comfort food.
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Ingredients
1 packet (500g) spaghetti noodles (no. 8)
500g beef strips (your choice of cut)
Salt to taste
1 head broccoli, chopped
1 carrot, sliced into rounds
1 bell pepper, sliced
1 onion, sliced
1 vegetable stock cube
125ml water (for steaming the vegetables)
Vegetable oil (for searing the meat)
500ml ready-to-use yakissoba sauce
5 tbsp soy sauce (or Worcestershire sauce)
500ml water (for the sauce base)
1 tbsp sunflower oil
2 tbsp cornflour
1 beef stock cube
Sliced mushrooms to taste (optional)
500g beef strips (your choice of cut)
Salt to taste
1 head broccoli, chopped
1 carrot, sliced into rounds
1 bell pepper, sliced
1 onion, sliced
1 vegetable stock cube
125ml water (for steaming the vegetables)
Vegetable oil (for searing the meat)
500ml ready-to-use yakissoba sauce
5 tbsp soy sauce (or Worcestershire sauce)
500ml water (for the sauce base)
1 tbsp sunflower oil
2 tbsp cornflour
1 beef stock cube
Sliced mushrooms to taste (optional)
Where to find ingredients
You can find all these ingredients at your local supermarket. Look for 'broccoli' and 'bell peppers' in the fresh produce section, and 'spaghetti' in the pasta aisle. The 'soy sauce' and 'yakissoba sauce' are typically located in the international or Asian food aisle. For the beef, any standard stir-fry cut from your local butcher or supermarket meat counter works perfectly. If you can't find specific yakissoba sauce, a mix of soy sauce, a touch of oyster sauce, and a hint of sugar makes a great, authentic-tasting homemade substitute.
Preparation method
- Boil the spaghetti in salted water until al dente, then drain and set aside
- Steam the carrots, bell peppers, onions, and broccoli in a covered pan with 125ml of water and the crumbled vegetable stock cube until tender-crisp
- Lightly season the beef strips with salt
- Heat a splash of oil in a large frying pan or wok and sear the beef strips until browned
- Combine the browned beef with the steamed vegetables
- In a separate saucepan, whisk together the yakissoba sauce, soy sauce, sunflower oil, and the 500ml of water
- Dissolve the cornflour in a little cold water and stir it into the sauce, then add the beef stock cube
- Bring the sauce to a simmer over medium heat, stirring constantly until it thickens
- Pour the thickened sauce over the meat and vegetables, stirring well and letting it bubble for a few minutes to marry the flavours
- Toss in the sliced mushrooms if you're using them
- Serve the savoury sauce with the meat and veggies spooned generously over the cooked pasta
Observations
The Brazilian-style Yakissoba is a beloved local take on the classic Asian stir-fry, winning over hearts across the country for being both quick and incredibly flavoursome. It’s a staple for those busy weeknights when you want a proper, hearty meal that ticks all the boxes. By tossing fresh, colourful vegetables and your favourite protein into a rich, savoury sauce and serving it over a generous bed of noodles, you get a comforting dish that the whole family will love.
This recipe focuses on that perfect contrast between al dente vegetables and succulent meat, all coated in a glossy, savoury-sweet sauce. It is a foolproof way to whip up a vibrant and satisfying dinner with minimal fuss.
This recipe focuses on that perfect contrast between al dente vegetables and succulent meat, all coated in a glossy, savoury-sweet sauce. It is a foolproof way to whip up a vibrant and satisfying dinner with minimal fuss.
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