Savor Juicy Beef Yakiniku for a Quick Weeknight Feast

Learn how to prepare delicious Beef Yakiniku in under 30 minutes for a flavorful weeknight dinner.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 10

Total Time 2 10

Servings: 4 servings

Course: Beef

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 pound flank or skirt steak thinly sliced against the grain
1/4 cup low-sodium light soy sauce
2 tablespoons gochujang or sriracha
2 tablespoons mirin optional
1 tablespoon minced ginger
1 teaspoon garlic powder or garlic paste
2 tablespoons sesame oil
1 tablespoon neutral oil e.g., avocado or rapeseed
2 tablespoons light brown sugar or honey or maple syrup

For Serving

2 cups boiled rice quinoa is a great alternative
1 cup chopped cucumber and tomato add seasonal veggies if desired
2 tablespoons sesame seeds for garnish

Equipment

non-stick wok

Method

Preparation

In a large mixing bowl, whisk together soy sauce, gochujang, mirin, minced ginger, garlic powder, sesame oil, neutral oil, and light brown sugar until smooth and fragrant.
Add the sliced steak to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours.
Preheat a non-stick wok over high heat for about 5 minutes.

Cooking

Add half of the marinated beef to the pan, searing undisturbed for about 3 minutes until browned. Stir-fry for another 2-3 minutes and transfer to a warm bowl.
Repeat with the remaining beef.
Sprinkle cooked beef with sesame seeds and serve hot over rice, accompanied by chopped vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

For best results, partially freeze the steak before slicing and avoid overcrowding the pan during cooking.

Tried this recipe?

Let us know how it was!