Yaki Niku

Thinly sliced beef seared at high heat, coated in a glossy, syrupy brown sauce. The aroma of toasted sesame and ginger blends with caramelized meat juices.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 316
• Protein: 24 g
• Carbs: 12 g
• Fat: 16 g

Ingredients

• 400 g Beef sirloin ( very thinly sliced )
• 60 ml soy sauce
• 30 ml mirin
• 30 ml Sake or rice alcohol
• 1 tbsp Brown sugar
• 1 piece Garlic ( grated )
• 1 tsp Ginger ground
• 0.5 piece Malus domestica Borkhausen ( grated )
• 1 tbsp Sesame oil
• 1 tbsp sesame seeds ( for garnish )

Instructions

1. Preparing the tare

   In a bowl, mix soy sauce, mirin, sake, and brown sugar. Stir until sugar grains are completely dissolved. The base should be fluid and dark.

2. Aromatics and binding

   Finely grate the half apple and garlic clove directly into the sauce. Add ground ginger and sesame oil. The apple adds a slightly grainy texture and will tenderize the meat fibers.

3. Slicing the beef

   Slice the beef against the grain into very thin, almost transparent strips. If the meat is too soft, place it in the freezer for 20 minutes to facilitate a clean cut.

4. Flash cooking

   Heat a pan over maximum heat. When smoking, place the slices without overlapping. Sear for 30 seconds per side. Pour the sauce at the end: it should boil instantly and coat the meat in a lacquered glaze.

Chef's tips

• Do not overcrowd the pan, otherwise the meat will boil instead of grilling.
• Grated apple is the secret to ultra-tender meat thanks to its enzymes.
• Serve immediately; cooled beef loses its suppleness.

Storage

Consume immediately after cooking. The sauce can be kept for 3 days in the refrigerator in a sealed jar.