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Ingredients
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Thinly Sliced Beef and Marinade
Finishing & Serving
Method
Thinly Sliced Beef and Marinade
- 1
Prepare beef
If your beef isn't already very thinly sliced, partially freeze the trimmed steak for 20–30 minutes until firm but not solid. Using a sharp knife slice across the grain into 1/16–1/8 inch (1.5–3 mm) slices. Aim for uniform thickness for even roasting.
- 2
Make marinade
In a bowl combine soy sauce, mirin, sesame oil, rice vinegar, sugar, grated ginger, minced garlic, salt and pepper. Whisk until sugar dissolves and ingredients are homogenous.
- 3
Marinate briefly
Place the sliced beef in a shallow dish or resealable bag and pour the marinade over the meat, pressing gently to ensure all slices are coated. Marinate at room temperature for 10–15 minutes or in the refrigerator for up to 45 minutes. Because slices are very thin, avoid long marination which will break down texture.
Roasting / Cooking and Finishing
- 4
Preheat oven (for roast method)
Preheat the oven to 450°F (230°C) and position a rack in the middle. Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top if you want airflow around slices. Alternatively, preheat a heavy skillet over medium-high heat for pan-roasting (preferred for delicate slices).
- 5
Drain and dry
Remove beef from marinade and lightly blot each slice with paper towels to remove excess liquid. Excess moisture prevents caramelization and can make texture soggy. Reserve marinade if you plan to reduce into a glaze (see note).
- 6
Roast or pan-sear the slices
Oven method: Arrange slices in a single layer on the wire rack or directly on the foil-lined sheet without overlapping. Roast for 4–6 minutes, checking at 3 minutes, until edges begin to brown but interior remains tender. Flip slices once halfway through for even color. Skillet method: Add neutral oil to the preheated skillet and swirl to coat. Working in batches to avoid crowding, add slices in a single layer and sear 30–45 seconds per side until lightly browned — thin slices cook very quickly. Use tongs or a spatula to turn gently.
- 7
Finish with butter and reserved marinade (optional)
If using the reserved marinade, bring it to a simmer in a small saucepan and reduce for 2–3 minutes until slightly syrupy, then remove from heat. Remove cooked beef to a warm platter. Off heat, add butter to the skillet and swirl to create a quick pan sauce, then drizzle sauce or reduced marinade over the beef for shine and flavor.
- 8
Garnish and serve
Scatter thinly sliced scallions and toasted sesame seeds over the cooked beef. Serve immediately with lemon or lime wedges if desired to brighten the flavors. For a delicate texture, eat while warm — do not reheat aggressively.