Beef Yakiniku Japanese Barbecue (Printable View)
Quick-grilled beef in sweet-savory soy sauce with fresh vegetables
# What You Need:
→ Beef
01 - 1.1 pounds ribeye or sirloin beef, thinly sliced
→ Marinade
02 - 3 tablespoons soy sauce
03 - 2 tablespoons mirin
04 - 1 tablespoon sake
05 - 1 tablespoon sugar
06 - 1.5 tablespoons sesame oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon ginger, grated
09 - 1 tablespoon toasted sesame seeds
10 - 1 green onion, finely sliced
→ Vegetables & Accompaniments
11 - 1 small onion, sliced
12 - 1 bell pepper, sliced
13 - 3.5 ounces shiitake mushrooms, sliced
14 - 1 zucchini, sliced
15 - Cooked white rice, for serving
# How To Make It:
01 - Whisk together soy sauce, mirin, sake, sugar, sesame oil, garlic, ginger, sesame seeds, and green onion in a bowl until sugar dissolves completely.
02 - Add sliced beef to the marinade, tossing thoroughly to coat each piece. Allow to marinate for at least 10 minutes at room temperature.
03 - Heat a grill pan or tabletop grill over high heat until properly hot and ready for searing.
04 - Place marinated beef slices on the hot grill, cooking for 1 to 2 minutes per side until just cooked through with slight caramelization.
05 - Grill sliced onions, bell peppers, mushrooms, and zucchini alongside the beef until charred at edges and tender-crisp.
06 - Arrange grilled beef and vegetables on plates and serve immediately with steamed white rice.
# Expert Advice:
01 -
- The marinade creates this incredible umami rich coating that caramelizes beautifully on the grill
- Everything comes together in under 30 minutes but tastes like you spent all day cooking
02 -
- Slicing the beef against the grain into paper thin strips is absolutely crucial for that tender texture
- Overcrowding the pan will steam the meat instead of searing it, so work in batches if needed
03 -
- If you cannot find thinly sliced beef, ask your butcher to slice it for you or pop it in the freezer for 20 minutes before slicing
- Leftover marinade can be boiled for 3 minutes and used as a dipping sauce, but never reuse raw marinade that has touched meat