Beef Yakiniku
Delicious Beef Yakiniku made with thinly sliced marinated steak, perfect for serving over rice.
Equipment
- Wok
- large bowl
- spatula
Ingredients
Steak
- 750 g flank or skirt steak sliced into very thin slices, against the grain
Marinade
- 80 ml low-sodium light soy sauce
- ½ tablespoon gochujang (Korean red bean paste)
- 1 tablespoon mirin
- 2 teaspoon minced ginger
- ½ teaspoon garlic powder or 1 teaspoon garlic paste
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (avocado or rapeseed are good)
- 4 tablespoon light brown sugar
To Serve
- sesame seeds
- boiled rice
- chopped cucumber
- chopped tomato
Instructions
Marinating
- Mix the marinade together in a large bowl until combined.
- Add the sliced steak and stir together to thoroughly coat the steak in the marinade.
- Cover the bowl and place in the fridge to marinate for 2 hours.
Cooking
- After two hours, warm up a bowl or dish in the oven.
- Heat a wok over a very high heat.
- Working in 2 batches, add the steak to the hot wok and spread it out.
- Fry for about 3 minutes without moving it around, then toss with a spatula and fry for another 2-3 minutes.
- Place in the warm bowl and repeat with the remaining steak.
- Once all of the steak is cooked, sprinkle with sesame seeds and serve with boiled rice.
- I like to serve with some chopped cucumber and tomato too.
Notes
Use skirt or flank steak as they’re juicy and flavourful and easy to slice thinly. Freezing can help with slicing. Japanese soy sauce is preferred for its flavor.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 13gProtein: 42gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 113mgSodium: 912mgFiber: 0.2gSugar: 10g
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