Yakiniku, which translates to "grilled meat," is a quintessential Japanese dining experience where tender, flavorful slices of beef take center stage. This recipe features thinly sliced beef marinated in a savory soy and garlic sauce, then seared to perfection on a hot grill or skillet. It's simple to make at home, bursting with umami, and perfect for sharing with friends or family. Serve it alongside steamed rice, kimchi, and dipping sauces for a meal that feels like a mini Japanese barbecue night.
Classic Beef Yakiniku with Soy and Garlic Sauce
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Japanese
For the Beef and Marinade
- 1 lb 450g thinly sliced beef (ribeye or sirloin works best)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 green onion finely chopped
- 1 teaspoon toasted sesame seeds
For Serving
- Steamed white rice
- Fresh lettuce leaves optional, for wrapping
- Kimchi
- Thinly sliced green onions for garnish
Prepare the Marinade
In a large mixing bowl, whisk together soy sauce, mirin, sake, sesame oil, sugar, minced garlic, grated ginger, and chopped green onion. Add the toasted sesame seeds and mix well.
Marinate the Beef
Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let the beef marinate for 10 minutes while you prepare the grill.
Heat the Grill or Pan
Place a grill pan or cast-iron skillet over medium-high heat. Lightly grease the surface with a thin layer of sesame oil.
Cook the Beef
Using tongs, remove the beef slices from the marinade, letting any excess liquid drip off. Grill or sear the beef in small batches to avoid overcrowding. Cook for about 1–2 minutes per side until caramelized and slightly charred.
Serve
Arrange the cooked beef on a platter, garnished with additional green onions and sesame seeds. Serve hot with steamed rice, lettuce leaves (optional for wrapping), and a side of kimchi.
Pairings
Beef yakiniku pairs wonderfully with light and refreshing sides. Along with rice and kimchi, consider serving cucumber salad, miso soup, or chilled soba noodles. For drinks, a cold Japanese beer or green tea complements the smoky, savory flavors perfectly.
FAQs
1. What cut of beef works best for yakiniku?
Ribeye and sirloin are ideal because of their marbling and tenderness. You can also use brisket or flank steak, but make sure to slice it thinly for optimal results.
2. Can I use pre-sliced beef?
Yes! Many Asian grocery stores sell beef sliced specifically for yakiniku or shabu-shabu, which saves time and effort.
3. Is there a substitute for sake?
If you don’t have sake, dry sherry or white wine can be used. Alternatively, omit it and increase the mirin slightly for a touch of sweetness.
4. Can I cook it without a grill?
Absolutely. A cast-iron skillet or even a regular non-stick pan works just as well. Just ensure the pan is hot enough to achieve that slight char on the meat.
