Beef Yakiniku Japanese Barbecue (Printable Version)

Thinly sliced beef grilled in savory-sweet marinade with fresh vegetables, served over steamed rice for an authentic Japanese dining experience.

# 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, 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 stand at room temperature for at least 10 minutes, or refrigerate up to 1 hour for deeper flavor penetration.
03 - Heat a grill pan or tabletop grill over high heat until smoking hot. The surface must be sufficiently hot to achieve proper searing and caramelization.
04 - Place marinated beef slices on the hot grill. Cook for 1 to 2 minutes per side until just cooked through and edges develop a slight caramelized char. Avoid overcooking to maintain tenderness.
05 - Grill sliced onions, bell peppers, shiitake mushrooms, and zucchini alongside the meat. Cook until vegetables develop char marks and become tender-crisp, approximately 3 to 4 minutes total.
06 - Arrange grilled beef and vegetables on serving plates. Accompany with steamed white rice. Serve immediately while hot for optimal texture and flavor.

# Expert Tips:

01 -
  • The marinade comes together in minutes but tastes like you simmered it all day
  • Everyone gets to cook their own perfect bite at the table which turns dinner into an event
  • The vegetables soak up all that beef flavor while staying crisp and bright
02 -
  • Do not overcrowd the grill or the meat will steam instead of getting that beautiful caramelized crust we are after
  • Thin slices are absolutely crucial here, so ask your butcher to slice the beef paper thin or pop it in the freezer for 20 minutes before slicing
  • The marinade can make the beef soggy if it sits too long, so one hour maximum and 10 minutes minimum is your sweet spot
03 -
  • Freeze the beef for 20 minutes before slicing to achieve those perfect paper thin pieces
  • Reserve a small amount of marinade before adding the raw meat to use as a dipping sauce at the table

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