That is my wok-fried model of Beef Yakiniku. Very skinny slices of beef, marinated in a sweet-sesame-soy sauce and rapidly fried over a extremely popular temperature till flippantly crisped and caramelized.
Yakiniku is definitely translated to ‘grilled meat’ in Japanese. Often, it includes grilling skinny slices of beef over a net-style barbecue utilizing coals or fuel. You might have seen them in Japanese BBQ eating places (together with some locations the place you’ll be able to grill the meat your self at your desk).
That is my tailored model for the house kitchen and it’s primarily based on one in all our favorite Japanese-style dishes.
The meat may be very thinly sliced (see tip beneath for this), then marinated for at the very least two hours, earlier than being fried in a single layer over a really excessive warmth. This outcomes a barely crisp and caramelized slices of beef which might be stuffed with flavour.
📋 Elements
Steak – I take advantage of skirt or flank steak as they’re juicy and flavourful, and in addition tender as soon as they’ve been marinaded. You should utilize ribeye or sirloin when you desire (much more tender), however they’re costlier.
Soy Sauce – If you will discover Japanese soy sauce, use that. Japanese soy sauce is often lighter, much less salty and a bit sweeter than common Chinese language soy sauce. So when you’re utilizing Japanese soy sauce, use the darkish Japanese soy sauce (reminiscent of Kikkoman or Yamasa). Chinese language mild soy sauce or Chinese language low sodium mild soy sauce all work effectively on this recipe too.
Easy methods to make it:
Full recipe with detailed steps within the recipe card on the finish of this submit.
- First, combine all of the marinade components collectively in a bowl, add the steak slices, combine to coat and put aside to marinade.
- As soon as marinaded, we’re going to prepare dinner the meat in a few batches so it’s a good suggestion to have a heat bowl/dish ready within the oven to maintain the primary batch heat.
- Fry the meat in a wok, spreading it out in a skinny layer, with out stirring for the primary jiffy. Then, give it a toss and fry for an additional jiffy till golden brown and caramelized.
- Pop the primary batch within the heat bowl/dish and repeat for the second batch.
- As soon as each batches are cooked, serve on a mattress of rice topped with sesame seeds.
Professional Tip
We would like the steak to be sliced REALLY thinly – virtually shaved.
To make this simpler, you’ll be able to freeze the steak in a single day, then defrost for 20-Half-hour earlier than slicing. (see notes part for more information).
That umami flavour and slight sweetness is so addictive.
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🍽️ What to serve it with
It’s not a saucy dish, however it’s so moreish!
🍲 Extra implausible stir-fried beef dishes
You possibly can prep this as much as a day forward by leaving the meat to marinade in a single day. Simply cowl the bowl with cling movie and retailer it within the fridge. If you’re able to fry it up, simply take it out of the fridge and observe the remainder of the directions.
I wouldn’t advocate making the entire dish forward to freeze after which reheat as a result of it might probably make the meat chewy.
You possibly can double as much as serve a crowd or halve to serve a couple of, so long as you follow the identical ingredient ratios. If you’re doubling up, you’ll have to prepare dinner the meat in additional batches.
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Combine the marinade collectively in a big bowl till mixed.
80 ml (1/3 cup) low-sodium mild soy sauce, 1/2 tbsp gochujang, 1 tbsp mirin, 2 tsp minced ginger, 1/2 tsp garlic powder or 1 tsp garlic paste, 1 tbsp sesame oil, 1 tbsp impartial oil, 4 tbsp mild brown sugar
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Add the sliced steak and stir collectively to completely coat the steak within the marinade.
750 g (1.65lbs) flank or skirt steak
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Cowl the bowl and place within the fridge to marinate for two hours.
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After two hours, heat up a bowl or dish within the oven. We’re going to be working in two batches, so the bowl is to maintain the primary batch heat.
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Warmth a wok over a really excessive warmth.
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Working in 2 batches, add the steak to the new wok and unfold it out as a lot as you’ll be able to, in order a lot of the meat as doable is straight touching the wok (this can assist it to caramelize).
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Fry for about 3 minutes, with out shifting it round, then toss with a spatula and fry for an additional 2-3 minutes, till the steak is browned and flippantly caramelized.
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Place within the heat bowl and repeat with the remaining steak.
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As soon as all the steak is cooked, sprinkle with sesame seeds and serve with boiled rice.
sesame seeds, Boiled rice
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I prefer to serve with some chopped cucumber and tomato too.
chopped cucumber and tomato
Minimize of steak
I take advantage of skirt or flank steak as they’re juicy and flavourful, and in addition tender as soon as they’ve been marinaded.
You should utilize ribeye or sirloin when you desire (much more tender), however they’re costlier.
Slicing the steak
We would like the steak to be sliced REALLY thinly – virtually shaved.
To make this simpler, you’ll be able to freeze the steak in a single day, then defrost for 20-Half-hour earlier than slicing. This makes the steak softer on the surface, however nonetheless agency within the center, so it’s simpler to slice thinly with out it squishing beneath your fingers.
When you haven’t acquired time for freezing in a single day, you’ll be able to place contemporary steaks within the freezer for 20-Half-hour to agency them up a bit, then slice them.
Slice as thinly as you’ll be able to, in opposition to the grain.
Soy Sauce
If you will discover Japanese soy sauce, use that. Japanese soy sauce is often lighter, much less salty and a bit sweeter than common Chinese language soy sauce. So when you’re utilizing Japanese soy sauce, use the darkish Japanese soy sauce (reminiscent of Kikkoman or Yamasa).
Chinese language mild soy sauce or Chinese language low sodium mild soy sauce all work effectively on this recipe too.
Dietary info is approximate, per serving (not together with the serving recommendations). This recipe serves 4.
Energy: 379kcal | Carbohydrates: 13g | Protein: 42g | Fats: 16g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.01g | Ldl cholesterol: 113mg | Sodium: 912mg | Potassium: 746mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
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