Best 2 Beef Yakiniku Recipes

**Indulge in the Savory Delights of Beef Yakiniku: A Journey Through Japanese Culinary Excellence**

Embark on a culinary adventure with Beef Yakiniku, a tantalizing Japanese dish that captures the essence of umami and grilled perfection. This delectable dish showcases thinly sliced beef, marinated in a symphony of flavors, grilled to tender succulence and served alongside an array of delectable dipping sauces. Experience the artistry of Japanese cuisine as you explore a collection of mouthwatering Beef Yakiniku recipes, each offering a unique interpretation of this beloved dish. From the classic and traditional to the innovative and contemporary, these recipes will ignite your taste buds and transport you to the heart of Japanese culinary mastery.

Here are our top 2 tried and tested recipes!

BEEF YAKINIKU

Beef Yakiniku image

This is a very easy dish to prepare, suitable for weeknight cooking. The sake and white wine makes this dish special. I used thinly sliced sukiyaki beef which I bought from an Asian market.

Provided by Morning Biscotti

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb thinly sliced beef flank steak
1 onion, thinly sliced
1/2 cup chicken broth
1 green bell pepper, sliced
3 garlic cloves, diced
2 stalks green onions, sliced an an angle
2 tablespoons olive oil, for stir frying
1 teaspoon sesame oil
1/4 cup soy sauce
1/4 cup Japanese sake
1/8 cup white wine (optional)
2 tablespoons dark brown sugar
2 garlic cloves, minced
1 teaspoon toasted sesame seeds

Steps:

Mix together sauce ingredients in a saucepan.
Heat at low medium heat until boiling (about 5 minutes, turn off heat).
Heat 2 tablespoon of sauce in a stir fry pan at low medium heat.
Add garlic and onion, about 8-10 minutes.
Add green bell pepper, stir fry for 2 minutes, set aside on a plate.
Using the same pan, heat 2 tablespoon of olive oil and 1 teaspoon of sesame oil at medium heat.
Add flank steak daging, stir fry for 2 minutes on each side.
Add sauce and chicken broth, cook until reduced (about 1 cup).
Add onion, garlic and bell pepper back into the pan.
Sprinkle green onion and toasted sesame seed to finish.
Serve over steamed rice.

JAPANESE STYLE BEEF RIB EYE BBQ - BEEF YAKINIKU

Japanese Style Beef Rib Eye BBQ - Beef Yakiniku image

This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling.

Provided by Rinshinomori

Categories Meat

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb beef rib eye roast (about 230 grams) or 1/2 lb prime rib roast (about 230 grams)
3 tablespoons soy sauce
3 tablespoons sake or 3 tablespoons sherry wine
1 1/2 tablespoons sesame oil
1 1/2 tablespoons sugar
1/2 apple, grated to release juice
2 tablespoons roasted and partially ground sesame seeds
2 garlic cloves, minced
1/4 teaspoon dry mustard

Steps:

Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.

Tips:

Choose the right cut of beef: Select a tender cut of beef, such as strip loin, ribeye, or flank steak. These cuts are suitable for quick cooking and will remain tender when grilled.
Marinate the beef: Marinating the beef helps tenderize it and adds flavor. Use a combination of soy sauce, sake, mirin, garlic, and ginger to create a flavorful marinade.
Slice the beef thinly: Thinly sliced beef cooks quickly and evenly on the grill. Slice the beef against the grain for maximum tenderness.
Cook the beef over high heat: Yakiniku is traditionally cooked over high heat to quickly sear the outside while leaving the inside tender and juicy. Use a well-heated grill or griddle to achieve the desired sear.
Serve with dipping sauce: Yakiniku is typically served with a dipping sauce, such as ponzu sauce or tare sauce. These sauces add extra flavor and richness to the grilled beef.

Conclusion:

Beef yakiniku is a delicious and versatile dish that can be enjoyed as a main course or appetizer. By following these tips, you can create a flavorful and authentic yakiniku experience at home. Experiment with different cuts of beef, marinades, and dipping sauces to find your favorite combination.