Name: Koo’s Bento & Bowls Beef Yakiniku BENTO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 tbs soy sauce (regular or low-sodium); 1 tbs mirin; 1 tbs sake (or dry sherry); 1 tsp brown sugar; 1 tsp grated fresh ginger; 1 clove grated garlic; 1 tsp sesame oil; 1 tsp cornstarch; 3 tbs soy sauce; 2 tbs mirin; 1 tbs sake (or dry sherry); 1 tbs brown sugar; 1 tsp rice vinegar; 1 clove grated garlic; 1 tsp grated fresh ginger; 1 tsp toasted sesame oil; 1 tsp gochujang (optional for heat); 1 tsp sesame seeds, toasted; 1 cup short-grain Japanese rice (uncooked); 1.1 cup water (for rice); 0.5 cup cucumber, thinly sliced or julienned; 0.5 cup carrot, julienned or shredded; 2 tbsp green onions, thinly sliced; 2 tbsp pickled ginger or pickles (optional); 1 tsp vegetable oil (neutral, for cooking); 1 tsp butter (optional for rice); 1 tsp furikake or toasted sesame seeds; 1 tsp shredded nori (optional); 0.25 tsp salt

Tender beef strips served with a savory Japanese-inspired sauce.

Partially freeze the steak for 20–30 minutes to firm it, then slice very thinly (about 1/8 inch) against the grain. Place slices in a shallow bowl or zip-top bag.

Slice and prepare beef

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon brown sugar, grated ginger, grated garlic, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Whisk until the cornstarch dissolves.

Make marinade

Pour the marinade over the beef, massage briefly to coat, then refrigerate for 20–30 minutes (up to 2 hours). The cornstarch helps with a glossy, slightly thickened finish when cooked.

Marinate

Heat a large skillet or grill pan over high heat until very hot. Add 1 teaspoon vegetable oil and swirl. Shake off excess marinade from the beef slices and add in a single layer (cook in batches to avoid crowding). Sear 30–60 seconds per side until browned but still tender. Remove cooked beef to a plate and keep warm. If desired, when nearly done add 1–2 tablespoons of the Yakiniku Sauce (see below) to glaze the beef for 10–20 seconds.

Cook beef

Combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, grated garlic, grated ginger and 1 teaspoon toasted sesame oil in a small saucepan. If you like heat, whisk in 1 teaspoon gochujang. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes, then remove from heat. Stir in toasted sesame seeds. Taste and adjust: add more sugar for sweetness, soy for saltiness, or vinegar for brightness. Keep warm; this is used for glazing and as a dipping sauce.

If you prefer a thicker glaze, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water, then return sauce to low heat and stir in slurry until sauce thickens slightly (about 30–60 seconds). Remove from heat.

Rinse 1 cup short-grain rice under cold water until the rinse runs clear. Drain and add to a small pot with 1.1 cups water. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 teaspoon butter (optional) and a pinch of salt.

Cook rice

While rice cooks, thinly slice cucumber and julienne carrot. Toss cucumber and carrot with a pinch of salt and 1 teaspoon rice vinegar if desired to quick-pickle and brighten (let sit 5–10 minutes), then drain excess liquid. Thinly slice green onions and set aside.

Prepare vegetables

Divide cooked rice into bento compartments or bowls. Sprinkle rice with furikake or toasted sesame seeds and a little shredded nori if using.

Assemble bento base

Reheat any beef briefly if needed and toss with a few tablespoons of the warmed Yakiniku Sauce to coat evenly (reserve some sauce on the side for dipping). Arrange the glazed beef over or beside the rice.

Add the prepared cucumber, carrot, pickled ginger (if using) and a sprinkle of sliced green onions to the bento. Garnish with extra toasted sesame seeds and a drizzle of sesame oil if desired.

Serve warm. Provide extra Yakiniku Sauce for dipping. Store refrigerated up to 2 days; reheat gently to avoid overcooking the beef.

flank steak or sirloin, thinly sliced against the grain

soy sauce (regular or low-sodium)

mirin

sake (or dry sherry)

brown sugar

grated fresh ginger

grated garlic

sesame oil

cornstarch

soy sauce

rice vinegar

toasted sesame oil

gochujang (optional for heat)

sesame seeds, toasted

short-grain Japanese rice (uncooked)

water (for rice)

cucumber, thinly sliced or julienned

carrot, julienned or shredded

green onions, thinly sliced

pickled ginger or pickles (optional)

vegetable oil (neutral, for cooking)

butter (optional for rice)

furikake or toasted sesame seeds

shredded nori (optional)

salt

black pepper

Beef Yakiniku BENTO

Make Beef Yakiniku BENTO Recipe in just 50m. Tender beef strips served with a savory Japanese-inspired sauce.

Beef Yakiniku Bento Recipe

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