Beef Yakiniku Japanese Barbecue (Printable)
Tender sliced beef grilled in savory-sweet marinade with crisp vegetables
# What You'll 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 mixing bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, tossing thoroughly to coat all pieces. Let stand at room temperature for at least 10 minutes.
03 - Preheat grill pan or tabletop grill over high heat until properly hot for searing.
04 - Sear marinated beef slices for 1-2 minutes per side until just cooked through and lightly caramelized.
05 - Cook onion, bell pepper, mushrooms, and zucchini alongside beef until charred at edges and tender.
06 - Plate grilled beef and vegetables immediately with steamed white rice.
# Expert Suggestions:
01 -
- Its incredibly fast but tastes like something you spent all day planning
- The marinade creates this gorgeous caramelized crust that people will think is magic
- Everyone gets to be part of the cooking, which makes dinner feel like an event
02 -
- Dont overcrowd the grill or you will steam the meat instead of searing it
- The beef cooks incredibly fast, so stay right there and flip it at the right moment
- Letting the meat marinate longer than an hour can make it too salty
03 -
- Pat the beef slightly dry before grilling to encourage better browning
- Leftover marinade makes an incredible sauce for rice bowls the next day