Japanese Yakiniku Beef Bowl

Savory-sweet marinated beef served with rice, spring onions, and a crisp Japanese cabbage salad

Yakiniku, meaning "grilled meat" in Japanese, is a beloved dish known for its bold umami flavors and quick cooking time. In this version, thinly sliced beef is marinated in a rich blend of soy sauce, ginger, garlic, and chili, then sautéed until the sauce reduces and caramelizes around the meat. Served over a bed of fragrant jasmine rice and topped with spring onions and sesame seeds, this dish brings the feel of a Japanese grillhouse to your home kitchen.

For a fresh and creamy contrast, pair it with a chilled Japanese Cabbage Salad – a perfect side that cuts through the richness of the beef.

2 - 4 servings

Ingredients

• 400 g flank steak or entrecôte (semi-thawed for easier slicing)

• 2 garlic cloves, grated or minced

• 2 tablespoons fresh ginger, finely grated

• 150 ml Japanese soy sauce

• 3 tablespoons mirin

• 2 tablespoons sugar

• 2 teaspoons sambal oelek

• Butter (for frying)

• 4 spring onions, sliced

• 350 ml jasmine rice (uncooked)

• 2 tablespoons toasted sesame seeds

• 1 lime, cut into wedges (optional)

• Japanese Cabbage Salad

Equipment

• Cast Iron Skillet
• Wooden cutting board
• Cast Iron Serving Pan

Instructions

1. Slice the Beef:

   • Thinly slice the semi-thawed beef into strips.

2. Make the Marinade:

   • Combine garlic, ginger, soy sauce, mirin, sugar, and sambal oelek in a bowl.

3. Marinate the Beef:

   • Mix in the beef strips and coat well.

   • Let marinate for at least 1 hour in the fridge.

4. Cook the Rice:

   • Prepare the jasmine rice according to package instructions.

5. Fry the Beef:

   • Heat butter in a cast-iron skillet.

   • Fry the beef in batches until nicely browned and most of the marinade has evaporated.

   • Add spring onions during the final minute of cooking.

6. Serve:

   • Serve the beef over jasmine rice, sprinkled with toasted sesame seeds.

   • Add lime wedges on the side if using.

   • For a balanced meal, pair it with Japanese Cabbage Salad.

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