You’ll love replicating your favorite Beef and Noodles from Soya. And you’ll be surprised at how easy it is! All you need is the right ingredients.

The BCP Kosher Kopykat recipe series is one of our favorites! Most of the recipes with the Kosher Kopykat tag have been inspired by restaurant foods, including The Carrot’s Cilantro Dressing, Mike’s Chicken, Teva’s Tuna Carpaccio, and much more. 

Other times, we get the restaurants to share their actual recipe. The Cookie Corner’s Avocado Toast is one of those!

When we receive a recipe from a restaurant, the job isn’t much easier. Usually the recipes that restaurants share with us are in large, commercial quantities or include vague instructions. It’s hard to replicate it exactly, even when we have the actual recipe! The commercial ovens, stoves, ingredients don’t always yield the exact same results. Still, we’re impressed with how close to the original we’ve gotten a lot of them to be.  

A month ago, the BCP team set out to talk. No computers, no photoshoots, just to sit and discuss what we’ve done well, what we could improve, how to use our time more efficiently and what you – our readers – want more of. With all great meetings come great food, and so we make sure we eat well! That meeting ended with dinner by Soya by Salt, a seaside Asian restaurant on the Long Branch boardwalk in Pier Village (And yes, even though it was wintertime, we happened to be there on a beautiful day where we could also enjoy a little outdoors).

And while we loved everything they recommended, two of our favorite dishes were the Ramen Soup and the Beef Chow Fun, which is essentially noodles and beef. While our initial reaction was, “Let’s get the recipe for the Ramen Soup,” it turned out to be too complicated for the average cook (with lots of components). So, noodles it was!

With some help from the chef, the manager, and some proteksia from Tzila, our administrative manager, we got it! 

If you have a kosher restaurant and want to share a recipe feel free to reach out to us! 

Now, let’s make Beef Chow Fun.

Thin slices of steak are key — they cook quickly and stay tender.

You can either combine all the marinade ingredients, then add the steak, or simply add the steak to a bowl and add the ingredients. Whichever makes more sense for you.

Mirin is one of the ingredients that makes this sauce special.

We found Mikee Vegan Oyster Sauce in our local grocery store. If you don’t find it, this vegan Oyster Sauce brand is available on Amazon with the Badatz hechsher. 

No long marinating time is needed–30 minutes to 2 hours in the fridge is perfectly fine.

One of the most important things when getting a recipe from a restaurant is the ingredients they use. The brand of noodles is what makes this dish restaurant-quality. The restaurant sent us a photo of the noodles they use and we found them easily in large national supermarkets and on Amazon! 

Boil the noodles according to package directions. Drain and toss with a little oil to prevent sticking.

Next, prepare the sauce. The Vegan Oyster Sauce is used in the sauce also, not only in the marinade. Don’t try to sub if you want the same results. 

Now it’s time to cook the steak. Heat 2–3 tbsp oil in a large pan or wok over high heat. Add marinated steak in a single layer (cook in batches if needed). Stir-fry 2–3 min until cooked through.

Add in the cooked noodles.

And the stir-fry sauce. (If the sauce feels too thick, splash 1–2 tbsp water to loosen it.)

Toss it all together until well-coated!

Time to serve! Drizzle with sesame oil if desired. Garnish with sesame seeds or green onions. Serve hot!

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Steak Stir-Fry Noodles (No Veggies)

Note that traditional Beef Chow Fun usually features flank steak, but since that is not a kosher cut, Soya uses ribeye. (When you see Flank Steak at a kosher butcher, it is usually a different cut and simply the name is being used.)

Ingredients

For the Marinade:

• 1 – 1.5 lb boneless rib eye steak, thinly sliced against the grain
• ¼ cup soy sauce
• ¼ cup water
• 2 tbsp vegan oyster sauce
• 2 tbsp sake (or 1 tsp sugar + ¼ tsp meat tenderizer)
• 2 tbsp mirin (or 1 tsp sugar + 2 tbsp water)
• 1 tbsp oil
• 1 tsp sesame oil

For the Stir-Fry Sauce:

• 3 tbsp soy sauce
• ¼ cup vegan oyster sauce
• 1 tbsp sugar
• 1 tsp sesame oil (optional, for finishing)

Other Ingredients:

• 8 oz wide rice noodles
• 2 – 3 tbsp vegetable oil for cooking
• sesame seeds or green onions, for garnish   optional

Instructions

• Marinate the steak. Combine all marinade ingredients in a bowl or resealable bag.
• Add sliced steak, mix, and marinate 30 min to 2 hours in the fridge.
• Prepare the noodles. Boil noodles according to package directions. Drain and toss with a little oil to prevent sticking.
• Prepare the Stir-Fry sauce. In a bowl, combine all ingredients.
• Cook the steak. Heat 2–3 tbsp oil in a large pan or wok over high heat. Add marinated steak in a single layer (cook in batches if needed). Stir-fry 2–3 min until cooked through.
• Add cooked noodles and stir-fry sauce to the pan. Toss everything 1–2 min until noodles are heated and coated with sauce.
• Finish & Serve. Drizzle with sesame oil if desired. Garnish with sesame seeds or green onions. Serve hot.

Notes

If the sauce feels too thick, splash 1–2 tbsp water to loosen it.