Beef Yakiniku
A savory Japanese dish featuring tender marinated beef, grilled to perfection and served with fluffy rice, perfect for meal prep and healthy eating.
Ingredients
Main Ingredients
- 1 lb Flank or skirt steak, thinly sliced Tender and flavorful cut for quick cooking.
- 1/4 cup Low-sodium light soy sauce Adds savory depth without overwhelming saltiness.
- 1 tbsp Gochujang Provides a hint of sweetness and spice.
- 2 tbsp Mirin Adds a touch of sweetness to the marinade.
- 1 tbsp Minced ginger Brightens and adds warmth to the dish.
- 1 tbsp Garlic powder or paste Enhances the overall flavor profile.
- 1 tbsp Sesame oil Adds a nutty aroma and richness.
- 1 tbsp Neutral oil (e.g., avocado or rapeseed) Perfect for searing the steak.
- 1 tbsp Light brown sugar Balances the savory elements with sweetness.
Instructions
Preparation
- Gather your ingredients for a smooth cooking experience.
- Slice the flank or skirt steak thinly against the grain for tenderness.
- In a bowl, combine soy sauce, gochujang, mirin, ginger, garlic, sesame oil, and brown sugar. Whisk until blended.
- Add the sliced beef to the marinade, ensuring all pieces are well-coated. Let marinate for at least 30 minutes in the fridge.
Cooking
- Heat a large skillet or grill pan over medium-high heat and add the neutral oil.
- Once hot, add the marinated beef in a single layer and cook for 2-3 minutes without stirring.
- Stir-fry the beef for another 2 minutes until just cooked through and still tender.
- Remove from heat and let it rest for a few minutes.
Serving
- Prepare a serving platter with boiled rice.
- Place the cooked beef on top of the rice and garnish with sesame seeds and chopped cucumber and tomato.
- Serve immediately for the best texture and flavor.
Notes
Use a sharp knife for clean cuts. Don’t skip marinating; longer marination enhances flavor. Cook beef in batches for better searing. Store leftovers in airtight containers for up to 3 days in the fridge.