Yakiniku Recipe
Thinly sliced steak marinated in our special blend of spices, then seared on the grill. Served on a bed of sautéed onions, mushrooms, and broccoli.
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Ingredients
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Marinade & Beef
Vegetable bed
Garnish & Serving
Method
Marinade & Beef
- 1
Make marinade
In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, sesame oil, minced garlic, grated ginger, toasted sesame seeds, and 1 tsp freshly ground black pepper until sugar dissolves.
- 2
Marinate beef
Place the thinly sliced beef in a shallow dish or zip-top bag. Pour the marinade over the beef, massaging gently so all slices are coated. Cover or seal and refrigerate for 30–60 minutes (up to 4 hours for deeper flavor). Remove beef from refrigerator 15 minutes before cooking to come closer to room temperature.
- 3
- 4
Sear beef
Working in a single layer and in batches to avoid crowding, quickly sear the marinated slices for 30–60 seconds per side on the hot surface until nicely browned at the edges but still tender (thin slices cook very quickly). Transfer cooked beef to a warm plate and tent with foil while finishing remaining batches. If desired, reserve any leftover marinade and bring to a boil in a small pan for 1–2 minutes and brush lightly over finished beef.
Vegetable bed
- 5
- 6
Sauté broccoli
Bring a medium pot of salted water to a boil. Blanch broccoli florets for 1 minute until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside.
- 7
Cook onions and mushrooms
Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil and 1 tbsp unsalted butter. When butter foams, add sliced onions and sauté 3–4 minutes until they begin to soften and turn translucent. Add mushrooms and continue to cook 4–5 minutes until mushrooms release moisture and brown at the edges.
- 8
Finish vegetables
Add the blanched broccoli to the skillet with the onions and mushrooms. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and an optional splash (1 tsp) soy sauce. Toss and cook another 1–2 minutes just to reheat and marry flavors. Transfer vegetables to a warm serving platter or divide between plates as a bed for the beef.
Garnish & Serving
- 9
Assemble
Arrange the sautéed onion, mushroom, and broccoli mixture on a serving platter or individual plates. Pile the seared yakiniku slices on top of the vegetable bed.
- 10
Garnish
Scatter thinly sliced green onions and extra toasted sesame seeds over the beef. Add pickled ginger or sliced chili if using.
- 11
Serve
Serve immediately with steamed rice on the side if desired. If you boiled reserved marinade, drizzle a little over the beef for extra gloss and flavor. Enjoy hot.