Beef Yakiniku

What Goes With It

• Steamed rice
• Lettuce leaves
• Kimchi
• Miso soup

How to Cook Beef Yakiniku

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Warm the soy sauce, mirin, sugar, garlic, apple and sesame oil in a small pan for 2 minutes until the sugar dissolves. Stir in the sesame seeds and pour into small bowls.

   Mark done Start 2 min timer

2. Heat a pan or griddle until smoking and brush with the vegetable oil.

   Mark done

3. Sear the beef a few slices at a time for 30 to 45 seconds a side.

   Mark done Start 30 sec timer

4. Dip each piece in the sauce and eat with the rice and spring onions.

   Mark done

Notes From the Method

Slice the beef very thin.

Use a smoking-hot pan.

Cook only a few slices at once.

Serve with a bowl of rice.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Best eaten straight away. The sauce keeps in the fridge for 3 days.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.