Beef Yakiniku Japanese Barbecue (Printable)

Tender sliced beef grilled in sweet soy marinade with fresh vegetables, served over steamed rice for an authentic Japanese meal.

# What you 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 mixing bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, ensuring each piece is thoroughly coated. Let stand for at least 10 minutes at room temperature, or up to 1 hour refrigerated for deeper flavor penetration.
03 - Heat grill pan or tabletop grill over high heat until smoking hot. Lightly oil the surface to prevent sticking.
04 - Cook marinated beef slices for 1 to 2 minutes per side until just cooked through and slightly caramelized. Avoid overcooking to maintain tenderness.
05 - Place sliced onions, bell peppers, shiitake mushrooms, and zucchini on the grill. Cook until charred at edges and tender-crisp, about 3 to 4 minutes total.
06 - Arrange grilled beef and vegetables on serving plates. Accompany with steamed white rice. Serve immediately while hot.

# Expert Tips:

01 -
  • The marinade creates this incredible umami rich flavor that caramelizes beautifully on the grill
  • It is interactive dining that turns meal prep into a social experience everyone can participate in
  • Everything comes together in under 30 minutes but tastes like you spent all day on it
02 -
  • Do not overcrowd your grill or the meat will steam instead of sear, work in batches if necessary
  • The beef cooks incredibly fast because it is sliced so thin, keep your eyes on it or it will overcook
  • Patting the vegetables dry before grilling helps them develop better char and prevents steaming
03 -
  • Freezing the beef for 30 minutes before slicing makes cutting those thin strips so much easier
  • A cast iron grill pan gives the best char marks and retains heat beautifully for even cooking

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