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Beef Yakiniku

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A delicious and savory Japanese-inspired dish featuring thinly sliced beef marinated in a rich sauce, perfect for interactive dining experiences.

Ingredients

Scale
  • 750 g (1.65 lbs) flank or skirt steak, very thinly sliced against the grain
  • 80 ml (? cup) low-sodium light soy sauce
  • ½ tbsp gochujang (Korean red chili paste)
  • 1 tbsp mirin
  • 2 tsp minced ginger
  • ½ tsp garlic powder or 1 tsp garlic paste
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil (e.g., avocado or rapeseed)
  • 4 tbsp light brown sugar
  • Sesame seeds for garnish
  • Boiled rice for serving
  • Chopped cucumber and tomato for serving

Instructions

  1. Prepare the Marinade: In a large mixing bowl, whisk together the soy sauce, gochujang, mirin, ginger, garlic powder or paste, sesame oil, neutral oil, and brown sugar.
  2. Marinate the Steak: Add the thinly sliced beef to the marinade. Mix thoroughly to coat all the pieces. Cover and refrigerate for 2 hours.
  3. Preheat the Pan: Warm a serving bowl in the oven to keep the first batch of cooked beef warm. Heat a wok over very high heat until smoking hot.
  4. Cook the Steak: Work in two batches. Add half of the beef to the hot wok and spread it out in a single layer. Let it sear undisturbed for about 3 minutes to caramelize, then stir and cook for another 2–3 minutes until browned and slightly crispy. Transfer to the warm bowl and repeat with the remaining beef.
  5. Garnish and Serve: Sprinkle with sesame seeds and serve immediately with boiled rice. Add chopped cucumber and tomato on the side for freshness.

Notes

For better tenderness, slice the beef against the grain and marinate overnight for deeper flavor infusion if time allows.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/beef-yakiniku-2/

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