Beef Yakiniku Japanese Barbecue (Print Version)
Thinly sliced beef grilled in sweet-savory marinade 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:
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 evenly coated. Let sit for at least 10 minutes at room temperature, or up to 1 hour refrigerated for deeper flavor penetration.
03 - Heat a grill pan or tabletop grill over high heat until smoking hot. Lightly oil the cooking surface to prevent sticking.
04 - Cook marinated beef slices for 1-2 minutes per side until just cooked through with slight caramelization. Avoid overcrowding the pan to ensure proper searing.
05 - Grill sliced onion, bell pepper, mushrooms, and zucchini alongside the beef until charred at edges and tender-crisp, about 3-4 minutes total.
06 - Arrange hot grilled beef and vegetables on serving plates. Accompany with steamed white rice and enjoy while piping hot.
# Expert Tips:
01 -
- The marinade hits that perfect sweet and savory balance that makes you want to lick the plate
- Its dinner and entertainment wrapped into one interactive experience
02 -
- Do not marinate the beef longer than one hour or the texture will become mushy
- Crowding the grill pan lowers the temperature and prevents proper caramelization
03 -
- Leftover marinade can be boiled for 3 minutes and used as a dipping sauce
- Wrap lettuce leaves around the grilled beef for a fresh crunch