Beef Yakiniku

This wok-fried Beef Yakiniku features thin slices of beef, marinated in a sweet-sesame-soy sauce, quickly cooked to perfection.

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Prep Time 20

Cook Time 8

Marinading Time 2

Total Time 2 28

Course Dinner

Cuisine Japanese

Servings servings

Calories 379 kcal

Equipment

Ingredients

Steak

750 g flank or skirt steak sliced into very thin slices, against the grain

Marinade

80 ml low-sodium light soy sauce
0.5 tablespoon gochujang Korean red bean paste
1 tablespoon mirin
2 teaspoon minced ginger
0.5 teaspoon garlic powder or 1 teaspoon garlic paste
1 tablespoon sesame oil
1 tablespoon neutral oil avocado or rapeseed
4 tablespoon light brown sugar

To Serve

sesame seeds
boiled rice
chopped cucumber
chopped tomato

Instructions

Preparation

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.
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, then toss with a spatula and fry for another 2-3 minutes, until browned and lightly caramelized.
Place in the warm bowl and repeat with the remaining steak.
Once all 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

I use skirt or flank steak as they are juicy and flavorful. You can also use ribeye or sirloin for tenderness but at a higher cost.

Nutrition

Serving: 1servingCalories: 379kcalCarbohydrates: 13gProtein: 42gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 113mgSodium: 912mgFiber: 0.2gSugar: 10g

Keyword Beef Yakiniku, fried steak, steak

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