Beef Yakiniku with Vegetables (Print)

Tender sliced beef grilled with vegetables in a savory-sweet sesame marinade

# Ingredient list:

→ Beef

01 - 1.1 pounds ribeye or sirloin beef, thinly sliced

→ Marinade

02 - 3 tablespoons soy sauce
03 - 2 tablespoons mirin
04 - 1 tablespoon sake
05 - 1 tablespoon sugar
06 - 1.5 tablespoons sesame oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon ginger, grated
09 - 1 tablespoon toasted sesame seeds
10 - 1 green onion, finely sliced

→ Vegetables & Accompaniments

11 - 1 small onion, sliced
12 - 1 bell pepper, sliced
13 - 3.5 ounces shiitake mushrooms, sliced
14 - 1 zucchini, sliced
15 - Cooked white rice, for serving

# Directions:

01 - Whisk together soy sauce, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, sesame seeds, and sliced green onion in a mixing bowl until sugar dissolves completely.
02 - Add thinly sliced beef to the marinade, toss thoroughly to coat all pieces, and let stand at room temperature for at least 10 minutes to absorb flavors.
03 - Heat a grill pan or tabletop grill over high heat until properly hot, ensuring good searing capability for the beef and vegetables.
04 - Place marinated beef slices on the hot grill and cook for 1–2 minutes per side until just cooked through and lightly caramelized, being careful not to overcook.
05 - Arrange sliced onions, bell peppers, shiitake mushrooms, and zucchini on the grill alongside the meat, cooking until charred at edges and tender-crisp.
06 - Transfer grilled beef and vegetables to a serving platter and immediately serve hot alongside steamed white rice while everything remains warm.

# Expert Tips:

01 -
  • The marinade comes together in minutes but tastes like it took hours to develop
  • Everyone gathers around the grill and cooks together, turning dinner into an event
  • Leftovers (if there are any) make incredible lunch bowls the next day
02 -
  • Don't overcrowd the grill or the temperature will drop and you'll steam the meat instead of searing it
  • The beef cooks incredibly fast, have your serving platter ready before you start
  • Pat excess marinade off the meat before grilling to prevent flare-ups
03 -
  • Freeze your beef for 30 minutes before slicing, it becomes firm enough to cut paper-thin with a sharp knife
  • Double the marinade and use half as a dipping sauce, but boil it for 3 minutes first
  • If using a gas grill, oil the grates right before cooking to prevent sticking

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