Ingredients
Scale
- 1 pound thinly sliced beef ribeye or sirloin (ask your butcher for yakiniku-style slices)
- 1/4 cup soy sauce (low sodium if preferred)
- 2 tablespoons mirin (sweet rice wine; substitute with 1 tablespoon sugar + 1 tablespoon water if unavailable)
- 1 tablespoon sake (optional, but it adds depth)
- 1 tablespoon granulated sugar
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon freshly ground black pepper
- 1 green onion, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- Vegetables for grilling or stir-frying (such as sliced bell peppers, mushrooms, or thinly sliced onions)
Instructions
- Start by preparing your marinade. In a medium bowl, combine soy sauce, mirin, sake (if using), sugar, sesame oil, minced garlic, grated ginger, and black pepper. Stir until the sugar dissolves completely. I like to whisk it a bit to make sure everything blends well—just like my dad stirred those pots, slow and steady.
- Place the thinly sliced beef in a shallow dish or resealable plastic bag. Pour the marinade over the beef, making sure every slice is coated. Let it marinate in the fridge for at least 30 minutes; if you have more time, an hour or two is even better. This is your chance to catch up on a quick phone call or prep some sides.
- While the beef marinates, prepare your vegetables. Slice bell peppers, mushrooms, and onions thinly so they cook quickly and evenly. I always throw in whatever’s fresh in my fridge—this dish welcomes improvisation.
- Heat a large skillet or grill pan over medium-high heat. You want it hot enough to get a nice sear but not so hot that the marinade burns. If you have a cast iron pan, even better—it’s what I reach for when I want that perfect caramelization.
- Remove the beef from the marinade, letting any excess drip off. Place the slices in a single layer in the hot pan. Don’t overcrowd the pan; cook in batches if needed. The beef cooks fast—about 1-2 minutes per side. You’ll know it’s ready when it’s browned and slightly caramelized but still tender. Remember, overcooking turns it chewy, and nobody wants that.
- Once the beef is cooked, set it aside and add your veggies to the same pan. Stir-fry for about 3-4 minutes until they’re tender-crisp and have soaked up a bit of the leftover marinade flavors. This step is how I sneak in those extra nutrients without extra fuss.
- Return the beef to the pan, toss everything together for another minute to meld the flavors, and remove from heat.
- Serve immediately, garnished with green onions and toasted sesame seeds for that extra pop of flavor and texture. From my kitchen to yours, this is one meal that feels like a warm hug after a hectic day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Beef Yakiniku, recipe, cooking, food
