Ingredients for Beef Yakiniku
- 1 pound thinly sliced beef flank steak
- 1 medium onion, thinly sliced
- 1/2 cup chicken broth
- 1 green bell pepper, thinly sliced
- 2 garlic cloves, minced
- 2 green onions, sliced
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1/4 cup soy sauce
- 1/4 cup Japanese sake
- 1/4 cup dry white wine
- 1 tablespoon dark brown sugar
- 1 tablespoon toasted sesame seeds
- 2 tablespoons mirin
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How to Make Beef Yakiniku
- **Prepare the sauce:** In a small saucepan, whisk together 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, 1/4 cup sake, and 1/4 cup dry white wine.
- **Simmer the sauce:** Bring the sauce to a simmer over medium-low heat. Reduce heat to low and let it simmer gently for 5-7 minutes, or until slightly thickened.
- **Sauté aromatics:** Heat 2 tablespoons of the sauce in a large skillet or wok over medium-low heat. Add the minced garlic and thinly sliced onion. Cook for 8-10 minutes, until softened.
- **Add bell pepper:** Add the thinly sliced green bell pepper and stir-fry for 2 minutes. Remove the vegetables from the pan and set aside.
- **Sear the beef:** Add 2 tablespoons olive oil and 1 teaspoon sesame oil to the same pan. Heat over medium-high heat. Add the sukiyaki beef and stir-fry for 2 minutes per side, or until browned and cooked through. Do not overcrowd the pan; work in batches if necessary.
- **Combine and simmer:** Add the reserved sauce to the beef. Stir in the chicken broth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly reduced.
- **Finish the dish:** Return the cooked onion and bell pepper to the pan. Stir to combine.
- **Garnish and serve:** Remove from heat and sprinkle with the sliced green onions and toasted sesame seeds. Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
36g
Fat
17g
Carbs
4g
