Beef and Kimchi Yakisoba | Easy 25-Minute Stir-Fry Recipe

There’s something so comforting about a sizzling wok filled with tender beef, perfectly stir-fried vegetables, tangy kimchi, and springy noodles.

This Beef and Kimchi Yakisoba is one of my go-to weeknight meals, bold, savory, and ready in under 30 minutes.

After taking a little creative break, I’m back in the kitchen with one of my favorite quick Asian-inspired dishes. If you love meals that come together easily but taste like you’ve spent hours cooking, this one’s for you.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 25 minutes.
• Flavor Explosion: The combination of spicy kimchi, marinated beef, and umami-rich sauce is irresistible.
• Perfect for Busy Nights: It’s a full meal in one wok — noodles, protein, and veggies.

What Is Yakisoba?

Yakisoba is a popular Japanese stir-fried noodle dish made with vegetables, a savory-sweet sauce, and your choice of protein. While it’s traditionally made with yakisoba noodles, I often use what I have on hand — soba, ramen, or even spaghetti work beautifully.

Adding aged kimchi gives this version a Korean-Japanese fusion twist that’s absolutely addictive.

This recipe is part of my Sandra’s Easy Cooking series, where simple techniques meet big, bold flavors. I’ve tested and cooked this dish countless times, and it’s one of those reliable meals that always brings a smile to the table.

If you make this Beef and Kimchi Yakisoba, tag me on Instagram @sandraseasycookingusing the hashtag #sandraseasycooking— I love seeing your creations!

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Recipe by Sandra Mihic — food blogger, photographer, and creator of Sandra’s Easy Cooking, where home-style meets global flavor.

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Yield: SERVES 3

Beef and Kimchi Yakisoba

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This flavorful Beef and Kimchi Yakisoba recipe combines tender beef, tangy kimchi, and noodles in a quick 25-minute stir-fry. A perfect weeknight meal packed with umami and spice. Simple, satisfying, and bursting with flavor!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the Beef Marinade:

• ½ lb (225 g) thinly sliced beef (flank or ribeye)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 garlic clove, minced

For the Stir-Fry:

• 2 tbsp neutral oil (I like using Avocado oil, lately)
• 1 cup kimchi, roughly chopped
• 2 garlic cloves, minced
• ½ cup sliced bell peppers
• ½ cup julienned carrots
• ½ cup peas
• ½ cup green beans (optional)
• 2 green onions, chopped, reserve some for garnish
• 2 cups cooked yakisoba noodles (or your favorite noodles)
• 1 tbsp yakisoba or stir-fry sauce
• ½ tbsp gochujang (Korean chili paste), optional for heat
• 1 tsp toasted sesame seeds
• Crushed roasted seaweed (nori), for garnish

Instructions

Marinate the Beef:

• In a medium bowl, combine soy sauce, sesame oil, sugar, and minced garlic.
• Add the beef and toss to coat. Let it marinate for at least 10 to 15 minutes while prepping the other ingredients. You can do it the day before and keep it in the fridge for even better beef flavor.

Cook the Noodles:

• Boil the noodles according to package directions. Drain and set aside. I use all kinds of noodles, but I love yakisoba, or even angel noodles sometimes.

Stir-Fry the Beef:

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

Cook the Veggies and Kimchi:

• In the same wok, add the remaining oil.
• Stir-fry bell peppers, peas, carrots, garlic, green beans, and kimchi for about 2–3 minutes until softened and fragrant. You can use any vegetable you want. Frozen as well, just make sure to read the label on how to prep them.

Combine Everything:

• Return the beef to the wok along with the cooked noodles.
• Add yakisoba sauce and gochujang (if using).
• Toss everything together for 1–2 minutes until evenly coated and heated through.

Serve:

• Top with green onions, sesame seeds, and a sprinkle of crushed nori. Serve immediately and enjoy!
  

Notes

Tips for the Best Yakisoba

• Use aged kimchi: Older kimchi adds a deeper, more complex tang — perfect for stir-fries.
• Don’t skip the marinade: Even a quick 10-minute soak gives the beef amazing flavor and tenderness.
• Avoid soggy noodles: Rinse cooked noodles briefly under cold water, then toss them in the wok just before serving.
• Balance the flavors: If your kimchi is very spicy, use less gochujang or add a touch of honey to the sauce.
• Garnish generously: Sesame seeds and nori flakes add crunch and that irresistible restaurant-style finish.
• You can get a good quality of frozen Asian blend of vegetables from the grocery store... the freezer section.

🥡 Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat with a splash of soy sauce or water to loosen the noodles.

Why You’ll Love This Recipe

• Full of bold umami flavors from kimchi and savory beef.
• Ready in under 30 minutes — perfect for busy nights.
• Customizable with your favorite veggies or spice level.
• Great way to use up leftover kimchi and cooked noodles.
  

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 653Total Fat: 34gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 103mgSodium: 1368mgCarbohydrates: 46gFiber: 5gSugar: 9gProtein: 41g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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