Beef Yakiniku

Beef slices so thin they sear in seconds, releasing the smell of caramelized fat. The sauce is dark, thick, and coats the meat in a glossy brown with notes of sesame and soy.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 533
• Protein: 34 g
• Carbs: 27 g
• Fat: 30 g

Ingredients

• 600 g Beef ribeye steak ( very thinly sliced )
• 100 ml soy sauce
• 50 ml mirin
• 30 ml Sake or rice alcohol
• 2 tbsp Brown sugar
• 2 piece Garlic ( minced )
• 0.5 piece Malus domestica Borkhausen ( grated )
• 1 tbsp Sesame oil
• 1 tbsp Sesame seed ( toasted )
• 1 piece Onion ( sliced in rings )
• 1 piece Red bell pepper ( sliced )
• 6 piece shiitake mushroom ( whole )
• 0.5 piece Nashi Pear ( grated )

Instructions

1. Meat slicing

   Place the beef ribeye in the freezer for 30 minutes to firm it up. Then cut it into very thin 2 mm slices, perpendicular to the fibers so the meat remains tender.

2. Tare sauce reduction

   In a saucepan, mix the soy sauce, mirin, sake, brown sugar, minced garlic, grated apple, and grated nashi pear. Bring to a boil then lower the heat. Let reduce until the sauce coats the spoon. Strain and add the sesame oil.

3. Vegetable preparation

   Cut the onion into thick rings, the red pepper into wide strips, and trim the shiitake mushrooms. They should be large enough not to fall through the grate.

4. Searing

   Heat a griddle or cast iron skillet until it smokes slightly. Place the beef slices and vegetables. As soon as the meat colors and the fat sizzles, flip it. Dip immediately into the cold sauce.

Chef's tips

• Do not marinate the meat in advance; the acidity in the sauce will 'cook' it. Dip after grilling.
• The grill must be scorching hot: you want an instant Maillard reaction, not boiled meat.

Storage

The sauce keeps for 1 week in the fridge. The meat must be eaten immediately after cooking.