Beef Yakiniku Japanese Barbecue (Printable)

Thinly sliced beef grilled in a savory-sweet marinade with fresh vegetables for authentic Japanese barbecue flavors.

# 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

# How to Make It:

01 - Combine soy sauce, mirin, sake, sugar, sesame oil, garlic, ginger, sesame seeds, and green onion in a bowl. Whisk until sugar dissolves completely.
02 - Add sliced beef to the marinade, toss thoroughly to coat all pieces. Let sit at room temperature for at least 10 minutes.
03 - Heat a grill pan or tabletop grill over high heat until smoking hot. Lightly oil the surface if needed.
04 - Place beef slices on the hot grill. Cook for 1 to 2 minutes per side until just cooked through and edges are caramelized. Avoid overcooking.
05 - Grill sliced onions, bell peppers, mushrooms, and zucchini alongside the beef until charred and tender, about 3 to 4 minutes.
06 - Arrange grilled beef and vegetables on plates. Serve immediately with steamed white rice.

# Expert Advice:

01 -
  • The marinade strikes that perfect balance between savory soy and gentle sweetness that makes everyone reach for seconds
  • Its incredibly fast, making it perfect for weeknight dinners that still feel special and impressive
  • Everything cooks on one grill, so cleanup is almost as quick as the cooking itself
02 -
  • Dont marinate longer than an hour or the soy sauce will start to cure the meat, changing its texture
  • Crowding the grill drops the temperature dramatically, so cook in batches if you want proper caramelization
  • Freezing the beef for 30 minutes makes it infinitely easier to slice thinly at home
03 -
  • Room temperature beef grills more evenly than cold straight from the refrigerator
  • Have a clean plate ready for cooked meat so it doesnt continue cooking on the hot serving platter

Return