Beef Yakiniku with Vegetables (Print Version)

Marinated thinly sliced beef grilled to perfection with fresh vegetables, served over steamed rice.

# 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 sit for at least 10 minutes at room temperature for optimal flavor absorption.
03 - Heat a grill pan or tabletop grill over high heat until properly hot. The surface should be smoking slightly for proper searing.
04 - Place marinated beef slices on the hot grill. Cook for 1 to 2 minutes per side until just cooked through and slightly caramelized, avoiding overcooking to maintain tenderness.
05 - Grill sliced onion, bell pepper, shiitake mushrooms, and zucchini alongside the meat until charred edges appear and vegetables reach desired tenderness.
06 - Arrange grilled beef and vegetables on serving plates. Serve immediately while hot, accompanied by steamed white rice.

# Expert Tips:

01 -
  • The marinade creates this incredible balance where saltiness meets just enough sweetness to make you want another bite immediately
  • Everything happens in under 30 minutes but tastes like you have been simmering flavors all day
  • You get to be the chef at the table, cooking each piece exactly how you like it
02 -
  • Do not overcrowd the grill pan or the beef will steam instead of sear and you will miss that caramelization completely
  • Slicing the beef when it is partially frozen makes those thin cuts so much easier to achieve
  • The meat keeps cooking after it leaves the heat so pull it off a moment before you think it is done
03 -
  • Pat the beef slightly dry before grilling if the marinade is making it too wet to sear properly
  • Let the grill pan get properly hot before adding any food or you will not get those beautiful grill marks

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