Brisket (sweet Soy) Recipe
Soy sauce marinated thinly slied beef
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Ingredients
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Brisket & Marinade
Cooking & Garnish
Method
Brisket & Marinade
- 1
Prepare the brisket
Trim any large chunks of fat from the brisket and slice the meat thinly across the grain (about 2–3 mm thick). If not pre-sliced, partially freeze the brisket for 20–30 minutes to make thin slicing easier.
- 2
Make the marinade
In a bowl, combine dark soy sauce, light soy sauce, brown sugar, mirin, rice vinegar, sesame oil, minced garlic, grated ginger, Sriracha, and black pepper. Whisk until the sugar dissolves and the mixture is homogeneous.
- 3
Marinate the brisket
Place the sliced brisket in a shallow dish or resealable bag. Pour the marinade over the meat, massaging so each slice is coated. Refrigerate and marinate for at least 2 hours, preferably overnight for deeper flavor. Reserve 120 ml of the marinade (set aside) before cooking if you want to use as additional sauce.
Cooking & Garnish
- 4
Sear the brisket
Heat a large skillet or cast-iron pan over medium-high heat. Add the vegetable oil and swirl to coat. Working in batches to avoid crowding, remove brisket slices from the marinade (letting excess drip off) and quickly sear each side 30–45 seconds until browned but not overcooked. Transfer seared slices to a plate and repeat with remaining meat.
- 5
Build the sauce
After searing the last batch, pour the reserved marinade into the hot pan (careful of splatter) and add the beef stock or 120 ml water. Bring to a gentle simmer and scrape any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer 2–3 minutes to reduce slightly and cook the marinade.
- 6
Thicken sauce and finish
In a small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1 minute until the sauce glossy and slightly thickened. Return all seared brisket slices to the pan and toss gently to coat and warm through for 1–2 minutes. Taste and adjust seasoning — add a pinch more sugar for sweetness or 1 tsp rice vinegar to brighten if needed.
- 7
Garnish and serve
Transfer the glazed brisket to a serving platter or bowls. Sprinkle sliced scallions and toasted sesame seeds over the top, and add cilantro if using. Serve hot with steamed rice, noodles, or in lettuce wraps.