Name: Beef Yakiniku Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Japanese
Ingredients: 750 g (1.65 lbs) flank or skirt steak, very thinly sliced against the grain; 80 ml (⅓ cup) low-sodium light soy sauce; ½ tbsp gochujang (Korean red chili paste); 1 tbsp mirin; 2 tsp minced ginger; ½ tsp garlic powder or 1 tsp garlic paste; 1 tbsp sesame oil; 1 tbsp neutral oil (e.g., avocado or rapeseed); 4 tbsp light brown sugar; Sesame seeds; Boiled rice; Chopped cucumber and tomato

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Introduction

Beef Yakiniku is a flavorful Japanese-inspired dish featuring thinly sliced, marinated beef cooked quickly over high heat. Its sweet and savory marinade combined with a satisfying sear makes it a favorite for weeknights and gatherings alike.

A round white bowl holds a layer of fluffy white rice on one side, topped with evenly spaced sesame seeds. On top of the rice, several slices of grilled steak with a glossy dark brown sauce are arranged in overlapping layers, showing grill marks and a juicy texture. The steak is sprinkled with white sesame seeds and chopped green onions, adding pops of green. On the edge of the bowl, there are small slices of bright red tomato with sesame seeds. The bowl is set on a white marbled surface, with parts of other dishes visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

750 g (1.65 lbs) flank or skirt steak, very thinly sliced against the grain
80 ml (⅓ cup) low-sodium light soy sauce
½ tbsp gochujang (Korean red chili paste)
1 tbsp mirin
2 tsp minced ginger
½ tsp garlic powder or 1 tsp garlic paste
1 tbsp sesame oil
1 tbsp neutral oil (e.g., avocado or rapeseed)
4 tbsp light brown sugar
Sesame seeds, for garnish
Boiled rice, to serve
Chopped cucumber and tomato, to serve

Instructions

Step 1: Prepare the marinade by whisking together soy sauce, gochujang, mirin, minced ginger, garlic powder or paste, sesame oil, neutral oil, and light brown sugar in a large bowl.
Step 2: Add the thinly sliced beef to the marinade, mix thoroughly to coat all pieces, cover, and refrigerate for 2 hours.
Step 3: Preheat a wok over very high heat until it starts to smoke. Meanwhile, warm a serving bowl in the oven to keep cooked beef warm.
Step 4: Cook the beef in two batches. Spread half the beef in a single layer in the hot wok and let it sear undisturbed for about 3 minutes to caramelize. Stir and cook for another 2–3 minutes until browned and slightly crispy. Transfer to the warm bowl and repeat with the remaining beef.
Step 5: Sprinkle the cooked beef with sesame seeds and serve immediately with boiled rice. Add chopped cucumber and tomato on the side for freshness.

Tips & Variations

For extra tenderness, slice the beef when it’s partially frozen to get even thinner pieces.
Adjust gochujang quantity based on your preferred spice level.
Try adding sliced onions or bell peppers to the marinade for extra flavor and texture.
If you don’t have mirin, a splash of rice vinegar with a pinch of sugar can be a good substitute.

Storage

Store leftover cooked beef in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid drying out. It’s best enjoyed fresh but can be frozen for up to one month if tightly wrapped.

How to Serve

The image shows a close-up of sliced grilled beef with a shiny, dark brown glaze, arranged in a single thick layer on a white plate. The beef is topped with small white sesame seeds and scattered bright green chopped spring onions, adding color contrast. In the background, there is a hint of bright orange pickled vegetables and a soft layer of white rice sprinkled with sesame seeds, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, flank or skirt steak is preferred for its texture and flavor, but you can also use sirloin or ribeye if thinly sliced. Just make sure to slice against the grain for tenderness.

Is it necessary to marinate the beef for 2 hours?

Marinating for 2 hours allows the flavors to penetrate and tenderize the meat. If short on time, even 30 minutes will add some flavor, but longer marinating improves the taste and texture.