I am a very busy during the weekdays. By the time I get home from work, I am very exhausted already. So I try to put together meals that do not require a lot of time to prepare.
Grilling for me is a quick fix. Not too much fuzz. For this dish, I did my prep the night before (to give it more flavor).
Yakiniku means grilled meat Japanese. Is the Japanese version of Korean BBQ. Yaki or “grill” in Japanese is a very popular way of preparing food in Japan.
1 lb. thinly sliced beef ( use sirloin or rib eye )
½ medium apple, grated
1 clove garlic – minced
2.5 tbs soy sauce
1.5 tbs raw sugar (I used Organic Sucanat)
1 tbs sake (substitute – sherry wine)
1 tbs sesame oil
2 tsps sesame seeds, slightly ground
- Put sake and sugar in a small bowl. Put in microwave for 15 seconds and mix to dissolve sugar. Let the mixture cool down.
- Mix the grated apple, garlic, soy sauce, sesame oil, and ground sesame seeds to the sake and sugar mixture.
- Marinate beef in mixture for at least 15 mins. The beef slices are thin enough to marinate quick.
- In a hot grill or teflon pan heated to medium high heat, sear the beef.
- Cook the beef for 1 minute per side or until brown.
- Arrange beef on top of a bowl steamed rice in or put in in lettuce leaves to make a wrap.
- Decorate with slices of spring onions and additional toasted sesame seeds.
Partially freeze the meat first so that it is easier to slice.
Using a very sharp knife is essential. You can also use a bread knife in slicing the beef.
The longer you marinate the beef, the better the flavors mix resulting to a tastier dish. It is better to marinate the beef the night before.
- Do not crowd the beef. Crowding will result to a watery pan and you will not get a good browning.
- Do not turn the heat to “High”. It will burn the sugar in the beef and will leave a bitter taste on the beef.