This is my wok-fried version of Beef Yakiniku. Very thin slices of beef, marinated in a sweet-sesame-soy sauce and quickly fried over a very hot temperature until lightly crisped and caramelized.
Yakiniku is actually translated to ‘grilled meat’ in Japanese. Usually, it involves grilling thin slices of beef over a net-style barbecue using coals or gas. You may have seen them in Japanese BBQ restaurants (including some places where you can grill the meat yourself at your table).
This is my adapted version for the home kitchen and it’s based on one of our favourite Japanese-style dishes.
The meat is very thinly sliced (see tip below for this), then marinated for at least two hours, before being fried in a single layer over a very high heat. This results a slightly crisp and caramelized slices of beef that are full of flavour.
📋 Ingredients
Steak – I use skirt or flank steak as they’re juicy and flavourful, and also tender once they’ve been marinaded. You can use ribeye or sirloin if you prefer (even more tender), but they’re more expensive.
Soy Sauce – If you can find Japanese soy sauce, use that. Japanese soy sauce is usually lighter, less salty and a little sweeter than regular Chinese soy sauce. So if you’re using Japanese soy sauce, use the dark Japanese soy sauce (such as Kikkoman or Yamasa). Chinese light soy sauce or Chinese low sodium light soy sauce all work well in this recipe too.
How to make it:
Full recipe with detailed steps in the recipe card at the end of this post.
- First, mix all the marinade ingredients together in a bowl, add the steak slices, mix to coat and set aside to marinade.
- Once marinaded, we’re going to cook the beef in a couple of batches so it’s a good idea to have a warm bowl/dish waiting in the oven to keep the first batch warm.
- Fry the beef in a wok, spreading it out in a thin layer, without stirring for the first few minutes. Then, give it a toss and fry for another few minutes until golden brown and caramelized.
- Pop the first batch in the warm bowl/dish and repeat for the second batch.
- Once both batches are cooked, serve on a bed of rice topped with sesame seeds.
Pro Tip
We want the steak to be sliced REALLY thinly – almost shaved.
To make this easier, you can freeze the steak overnight, then defrost for 20-30 minutes before slicing. (see notes section for more info).
That umami flavour and slight sweetness is so addictive.
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Pin It🍽️ What to serve it with
- It’s best served over a bed of Boiled Rice to really bring out that sweet soy flavour, but Egg Fried Rice or Onion Fried Rice works well too.
- I also recommend serving this with Peanut Butter Noodles, the sweetness of the beef works AMAZINGLY with the creamy, spicy noodles!
- Fresh veggies also complement the beef very well, I like this Simple Green Salad or this Tomato and Onion Salad.
It’s not a saucy dish, but it is so moreish!
🍲 More fantastic stir-fried beef dishes
You can prep this up to a day ahead by leaving the beef to marinade overnight. Just cover the bowl with cling film and store it in the refrigerator. When you’re ready to fry it up, just take it out of the fridge and follow the rest of the instructions.
I wouldn’t recommend making the whole dish ahead to freeze and then reheat because it can make the beef chewy.
You can double up to serve a crowd or halve to serve a few, as long as you stick to the same ingredient ratios. If you are doubling up, you will have to cook the beef in more batches.
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Beef Yakiniku
Ingredients
Steak:
- 750 g (1.65lbs) flank or skirt steak sliced into very thin slices, against the grain (see notes)
Marinade:
- 80 ml (1/3 cup) low-sodium light soy sauce (see notes)
- ½ tbsp gochujang (Korean red bean paste)
- 1 tbsp mirin
- 2 tsp minced ginger
- ½ tsp garlic powder or 1 tsp garlic paste (I don’t use fresh garlic as it can burn)
- 1 tbsp sesame oil
- 1 tbsp neutral oil (avocado or rapeseed are good)
- 4 tbsp light brown sugar
To Serve:
- sesame seeds
- Boiled rice
- chopped cucumber and tomato
Instructions
- Mix the marinade together in a large bowl until combined.80 ml (1/3 cup) low-sodium light soy sauce, 1/2 tbsp gochujang, 1 tbsp mirin, 2 tsp minced ginger, 1/2 tsp garlic powder or 1 tsp garlic paste, 1 tbsp sesame oil, 1 tbsp neutral oil, 4 tbsp light brown sugar
- Add the sliced steak and stir together to thoroughly coat the steak in the marinade.750 g (1.65lbs) flank or skirt steak
- 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. We’re going to be working in two batches, so the bowl is to keep the first batch warm.
- Heat a wok over a very high heat.
- Working in 2 batches, add the steak to the hot wok and spread it out as much as you can, so as much of the beef as possible is directly touching the wok (this will help it to caramelize).
- Fry for about 3 minutes, without moving it around, then toss with a spatula and fry for another 2-3 minutes, until the steak is browned and lightly caramelized.
- Place in the warm bowl and repeat with the remaining steak.
- Once all of the steak is cooked, sprinkle with sesame seeds and serve with boiled rice.sesame seeds, Boiled rice
- I like to serve with some chopped cucumber and tomato too.chopped cucumber and tomato
Notes
Cut of steak
I use skirt or flank steak as they’re juicy and flavourful, and also tender once they’ve been marinaded.You can use ribeye or sirloin if you prefer (even more tender), but they’re more expensive.
Slicing the steak
We want the steak to be sliced REALLY thinly – almost shaved.To make this easier, you can freeze the steak overnight, then defrost for 20-30 minutes before slicing. This makes the steak softer on the outside, but still firm in the middle, so it’s easier to slice thinly without it squishing beneath your fingers.
If you haven’t got time for freezing overnight, you can place fresh steaks in the freezer for 20-30 minutes to firm them up a little, then slice them.
Slice as thinly as you can, against the grain.
Soy Sauce
If you can find Japanese soy sauce, use that. Japanese soy sauce is usually lighter, less salty and a little sweeter than regular Chinese soy sauce. So if you’re using Japanese soy sauce, use the dark Japanese soy sauce (such as Kikkoman or Yamasa).Chinese light soy sauce or Chinese low sodium light soy sauce all work well in this recipe too.
Nutritional information is approximate, per serving (not including the serving suggestions). This recipe serves 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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