Beef Yakiniku Japanese Barbecue (Print)

Tender sliced beef grilled in homemade marinade with crisp vegetables

# Ingredient List:

→ 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

# How-To Steps:

01 - Whisk together soy sauce, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, toasted sesame seeds, and sliced green onion in a mixing bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, tossing thoroughly to coat each piece. 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 grates to prevent sticking.
04 - Cook marinated beef slices for 1 to 2 minutes per side until just cooked through and edges are caramelized. Avoid overcooking to maintain tenderness.
05 - Grill sliced onion, bell pepper, shiitake mushrooms, and zucchini alongside the meat until charred at edges and tender-crisp, about 3 to 4 minutes total.
06 - Arrange grilled beef and vegetables on a platter. Serve immediately with steamed white rice and any remaining marinade on the side for dipping.

# Expert Suggestions:

01 -
  • Its faster than ordering takeout but tastes like something youd travel for
  • The marinade transforms ordinary beef into something extraordinary
  • Everyone gets to cook their own perfect bite at the table
02 -
  • Dont marinate the beef longer than an hour or the texture will start to change
  • Have everything sliced and ready before you turn on the heat because the cooking happens fast
  • Crowding the grill pan lowers the temperature and you lose that perfect sear
03 -
  • Put a small bowl of the marinade on the table for dipping if your group likes extra flavor
  • Clean your grill pan between batches if the fond starts to burn
  • Paper towels on the table catch the inevitable drips and make cleanup easier

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