Beef Yakiniku Grilled Dishes (Printable Version)
Tender beef slices grilled in sweet-savory 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
# Directions:
01 - Whisk together soy sauce, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, sesame seeds, and sliced green onion in a bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, toss thoroughly to coat every piece, and let sit at room temperature for 10 minutes to absorb flavors.
03 - Heat a grill pan or tabletop grill over high heat until smoking hot, ensuring proper searing conditions.
04 - Place marinated beef slices on the hot grill and cook for 1 to 2 minutes per side until just cooked through and developing a light caramelized exterior.
05 - Grill sliced onions, bell peppers, shiitake mushrooms, and zucchini alongside the beef until tender with charred edges.
06 - Arrange grilled beef and vegetables on serving plates and accompany with steamed white rice.
# Quick Tips:
01 -
- The marinade creates an incredible umami rich coating that caramelizes beautifully
- Everything cooks in minutes making it perfect for weeknight dinners or last minute gatherings
02 -
- Dont overcrowd your grill or the meat will steam instead of sear
- Freeze the beef for 20 minutes before slicing to get those paper thin perfect pieces
03 -
- Pat the beef slightly dry before grilling if you want extra caramelization
- Marinate overnight for the deepest flavor penetration