Quick Beef Yakiniku

Who doesn’t love Beef Yakiniku? I made a stir fry version for a hectic weeknight meal that is always a delicious never failed dish. Tender beef bathed in a homemade Yakiniku sauce bursting with sweet, savory, and umami flavors comes together in under 15 minutes. My comfort food, you should make it!

I also make the sauce, ready to make your new favorite sauce? This easy Japanese Yakiniku sauce is the ideal BBQ companion for grilled meats and beef stir fry. Use it as a marinade or dipping sauce!

WHAT IS YAKINIKU?

Yakiniku is a Japanese term for grilled meat. The term Yakiniku is derived from the Japanese term yaki, which means “grilled,” and niku, which means “meat,” or “beef.”  The Japanese grill meat on small fireproof clay grills called konro. and use very specific charcoal named binchotan. It is a term that is used broadly to describe various grilled and cooked meats, including American outdoor BBQ-style meats and Korean Barbeque which is meat that is often marinated and cooked on a tabletop, open-flame grill.

This recipe takes a classic Japanese dining experience and turns it on its ear. Moreover, Yakiniku may also refer to meat that is cooked either in a pan or griddle on the stove or a teppanyaki tabletop grill. Since Yakiniku means “grilled meat” and refers to a Japanese style of cooking meats and vegetables are cooked on a small grill in the middle of the table, then dipped in a special dipping sauce known as yakiniku no tare.

Yakiniku Sauce homemade

Yakiniku sauce is also as popular as the dish, it can be used not only for grilling but also for stir fry, and for making ramen broth. As for today’s recipe, I’m making a faster and easier menu of beef Yakiniku stir fry, from yakiniku sauce. Although making Yakiniku beef grill will be delicious, I think this Japanese bbq will be perfect for sharing with a huge family or friends. Maybe I will make the recipe later but it is not much different than this recipe.

Making Yakiniku sauce is as simple as making a bulgogi sauce, you can check it out here! The good part of making homemade sauce either this yakiniku sauce or bulgogi sauce is you can customize it, making it batches for stock and of course budget-friendly.

For making this beef Yakiniku stir fry, I use thinly sliced or already shaved beef from a local grocery store. This helps me to whip up dinner in no time. However, you can follow this same recipe using other cuts and types of meat, sliced at a thickness you prefer. No matter how you slice it, this yakiniku dish is a hit and of course, comfort food!

Ingredients of Beef Yakiniku

Yakiniku Sauce

• Soy Sauce;  I use regular soy sauce, you can also use low-sodium or tamari for gluten-free. For the best flavor and quality, use a Japanese soy sauce brand such as Kikkoman which has the perfect balance of flavor and salt without being too salty.
• Sugar; I use white granulated sugar, feel free to use your preferred sweetener
• Ginger grated; Ginger is kind of a must-spice for Japanese food, it adds a warming and slightly spicy note to the sauce.
• Garlic grated; freshly grated garlic.
• Toasted Sesame Seed; For garnish add a nutty and slightly crunchy texture to the sauce. You can toast them yourself in a pan for a few minutes until golden brown, or use store-bought toasted sesame seeds.
• Sesame Oil; Enhances the nutty flavor profile and adds a touch of richness. It should be a dark brown color
• Apple grated; If bulgogi sauce uses Pear, then Yakiniku sauce uses an apple.

Other

• Beef; I use shortplace slice beef because it will stir fry and this kind of meat is thin and juicy. All you need to just simmer for a second. Thinly sliced beef is key for this dish. Short plate is a good option due to its marbled fat content, which adds flavor and helps keep the beef tender during stir-frying. Other options include skirt steak, flank steak, or ribeye, all thinly sliced.
• Toasted Sesame Seed; For garnish, you can use toasted sesame seed because it will give a peanut hint, and also add some scalions.
• Warm Rice; This is optional, but beef Yakiniku Stir fry will be soulmate with a warm steamed rice

Feel free to add some seasoning too such as salt and pepper, sugar, and beef stock powder (if using), or add vegetables such as Shishito, Onions, Bell Pepper, Mushrooms, Carrots, Squash, Corn, and Kabocha (Japanese Pumpkin).

How to Make Beef Yakiniku

First thing first, let’s make the yakiniku sauce in a separate mixing bowl. In a medium bowl, whisk together all the Yakiniku sauce ingredients: soy sauce, brown sugar, mirin (or substitute), sake (optional), grated ginger, grated garlic, toasted sesame seeds, sesame oil, and grated apple (optional). Set the sauce aside.

Next step, If your beef isn’t already thinly sliced, cut it into bite-sized pieces. Then, heat a large skillet or wok over medium heat. Once hot, add the sliced beef and cook for 2-3 minutes, stirring occasionally, until browned and cooked through.

Now, Let simmer with sauce, Pour the prepared Yakiniku sauce into the pan with the beef. Stir well to coat everything evenly. Bring to a simmer and cook for an additional minute or two, allowing the sauce to thicken slightly and reduce a bit.

The last step, divide the cooked beef with sauce over your warm rice. Don’t forget to sprinkle with additional toasted sesame seeds and green onion for garnish.

Finally, Enjoy his delicious and flavorful Beef Yakiniku Stir-Fry! It’s so easy, right?

Recipe Notes;

• First, you can make your own yakiniku sauce for stock, just double the ingredients or triple. The sauce has a concentrated flavor, so a little bit goes a long way. If you’re going to use it as a dipping sauce for yakiniku, simply add a bit of hot water to the sauce to dilute it. 
• Secondly, you can store Yakiniku in an airtight container for 5 to 7 days. It can be prepared in advance and stored in the refrigerator for a quick weeknight meal.
• Lastly, If you want to make grilled marinated yakiniku beef, place the grilled beef and dipping sauce in separate airtight containers. Store them in the fridge where the grilled beef will be good for 3 to 5 days and the sauce will hold for 14-21 days.

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