Beef Yakiniku Japanese Style (Print version)

Thinly sliced beef grilled in savory-sweet marinade with vegetables

# What goes in:

→ Beef

01 - 1.1 lb ribeye or sirloin beef, thinly sliced

→ Marinade

02 - 3 tbsp soy sauce
03 - 2 tbsp mirin
04 - 1 tbsp sake
05 - 1 tbsp sugar
06 - 1.5 tbsp sesame oil
07 - 2 garlic cloves, minced
08 - 1 tsp ginger, grated
09 - 1 tbsp toasted sesame seeds
10 - 1 green onion, finely sliced

→ Vegetables & Accompaniments

11 - 1 small onion, sliced
12 - 1 bell pepper, sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 1 zucchini, sliced
15 - Cooked white rice, for serving

# Cooking steps:

01 - Whisk together soy sauce, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, sesame seeds, and sliced green onion in a mixing bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, ensuring each piece is thoroughly coated. Let stand at room temperature for at least 10 minutes, or up to 1 hour for deeper flavor penetration.
03 - Preheat grill pan or tabletop grill over high heat until smoking hot, approximately 5 minutes. The surface must be sufficiently hot to achieve proper searing and caramelization.
04 - Place marinated beef slices on the hot grill, cooking 1-2 minutes per side until just cooked through with a slight caramelized exterior. Avoid overcooking to maintain tenderness.
05 - Grill sliced onions, bell peppers, shiitake mushrooms, and zucchini alongside the beef until charred at edges and tender-crisp, approximately 3-4 minutes total.
06 - Arrange grilled beef and vegetables on a platter alongside steamed white rice. Serve immediately while hot for optimal texture and flavor.

# Tips from flavorandfeast:

01 -
  • The marinade comes together in minutes but makes everything taste like youve been working on it all day
  • Its interactive dinner that turns eating into an event instead of just another meal
  • Leftovers (if you somehow have any) make incredible next day lunch bowls
02 -
  • Dont marinate longer than an hour or the soy sauce will start curing the meat and change the texture unpleasantly
  • If you cant find mirin, increase sugar slightly and add a splash more water to the marinade
  • Freeze the beef for 20 minutes before slicing to get those paper thin cuts without buying pre-sliced meat
03 -
  • Crowding the grill pan lowers the temperature instantly and leads to steaming instead of proper grilling
  • Let cooked meat rest on a plate for 30 seconds before eating, it makes a surprising difference in juiciness

Return