Beef Yakiniku Japanese Barbecue (Printable version)
Thinly sliced beef grilled in savory-sweet marinade with fresh vegetables for authentic Japanese barbecue flavor.
# List of ingredients:
→ Beef
01 - 1.1 lbs 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
# Directions:
01 - Combine soy sauce, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, sesame seeds, and sliced green onion in a mixing bowl. Whisk thoroughly until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, tossing pieces to ensure even coating. Let stand at room temperature for at least 10 minutes, or refrigerate up to 1 hour for deeper flavor penetration.
03 - Preheat grill pan or tabletop grill over high heat until smoking hot. Lightly oil the surface to prevent sticking.
04 - Place marinated beef slices on the hot grill. Cook for 1 to 2 minutes per side until just cooked through and edges show slight caramelization. Avoid overcooking to maintain tenderness.
05 - Arrange onion, bell pepper, mushrooms, and zucchini slices on the grill alongside beef. Cook until vegetables develop char marks and become tender-crisp, approximately 3 to 4 minutes.
06 - Transfer grilled beef and vegetables to a serving platter. Accompany with steamed white rice. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade works its magic in just 10 minutes but tastes like its been developing flavor for hours
- Everything happens at lightning speed so you can have an impressive dinner on the table in under half an hour
02 -
- Thinly sliced beef is the key to success here because thick pieces will take too long to cook and will toughen up
- Crowding the grill pan drops the temperature fast so cook in smaller batches to keep that sizzle going strong
03 -
- Leftover marinade can be boiled for 3 minutes and used as a sauce for rice or noodles
- If you cannot find mirin, add a pinch more sugar and a splash of dry white wine