Beef Yaki Shabu

Paper-thin beef slices seared quickly until the fat renders and caramelizes. The meat remains tender and soaks up the deep, savory sauce.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 315
• Protein: 21 g
• Carbs: 9 g
• Fat: 20 g

Ingredients

• 400 g Beef ribeye steak ( sliced paper-thin )
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 1 tbsp White sugar
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 100 g Korean radish optional ( grated )

Instructions

1. Preparing the garnish

   Thinly slice the green onions. Finely grate the Korean radish to obtain a moist pulp that will cut through the richness of the meat.

2. Making the sauce

   In a bowl, mix the soy sauce, mirin, sake, and white sugar. Stir until the sugar crystals are completely dissolved. The mixture should be fluid and glossy.

3. Searing the meat

   Heat a pan with sesame oil until it lightly smokes. Place the beef slices one by one. As soon as the edges curl and brown, flip them. Sear for 10 seconds per side.

4. Final glazing

   Pour the sauce over the hot meat. It should bubble and coat the slices instantly. Remove from heat as soon as the sauce reduces and becomes syrupy.

Chef's tips

• Freeze the meat for 30 minutes before slicing to get paper-thin results.
• The pan must be smoking hot: you want an immediate Maillard reaction without overcooking the center.

Storage

Consume immediately. Cold meat loses its tenderness and the sauce will set.