Beef Yakiniku Japanese Barbecue (Printable)
Thinly sliced beef marinated in savory-sweet sauce and grilled to perfection with fresh 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
# Directions:
01 - Whisk together soy sauce, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, sesame seeds, and green onion in a bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, toss thoroughly to coat each piece, and let stand for at least 10 minutes at room temperature.
03 - Heat a grill pan or tabletop grill over high heat until smoking hot, approximately 5 minutes.
04 - Place marinated beef slices on the hot grill and cook for 1 to 2 minutes per side until just cooked through and slightly caramelized.
05 - Grill onion, bell pepper, mushrooms, and zucchini alongside the meat until charred at edges and tender-crisp, approximately 3 to 4 minutes.
06 - Arrange grilled beef and vegetables on a platter and serve immediately with steamed white rice.
# Expert Advice:
01 -
- The marinade strikes that perfect balance between salty soy and gentle sweetness, plus the ginger gives it a little kick
- Everything cooks so fast that weeknight dinner feels like a treat instead of a chore
02 -
- Crowding the grill pan drops the temperature fast and you end up steaming the meat instead of searing it
- Let the beef rest on the grill for those full 2 minutes. Flipping too early means you miss the caramelization that makes yakiniku special
03 -
- If your beef slices are too thick, place them between parchment paper and gently pound them thinner with a meat mallet
- Leftover cooked beef and vegetables reheats beautifully in a hot pan for lunch the next day