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Classic Beef Yakiniku with Soy and Garlic Sauce

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Large Mixing Bowl
  • Whisk
  • Tongs
  • Grill pan, cast-iron skillet, or tabletop grill
  • Serving platter

Ingredients
  

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

Instructions
 

Prepare the Marinade

  1. 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

  1. 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.
    Large glass mixing bowl filled with thinly sliced beef

Heat the Grill or Pan

  1. 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

  1. 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

  1. 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.