Gluten-Free Yakiniku
Savor the irresistible flavors of Japanese barbecue with this Gluten-Free Yakiniku recipe, perfect for those seeking a healthier, allergy-friendly twist on a beloved classic. Featuring thinly sliced beef—like ribeye, short ribs, or sirloin—marinated in a rich, homemade yakiniku sauce made from gluten-free soy sauce, mirin, sesame oil, and aromatic spices like garlic and ginger, this dish bursts with bold umami goodness. Paired with an assortment of grilled seasonal vegetables, tender meats are cooked to perfection on a tabletop or grill pan, creating a meal that’s as interactive as it is delicious. Serve with a side of fluffy white rice and extra dipping sauce for a complete culinary experience. With a quick prep time of 30 minutes, this recipe is ideal for easy entertaining or weeknight dinners while accommodating gluten-free diets effortlessly.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Beef (ribeye, short ribs, or sirloin)
- 60 milliliters Gluten-free soy sauce
- 30 milliliters Mirin (gluten-free certified)
- 15 milliliters Sesame oil
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 1 tablespoon Brown sugar
- 1 teaspoon Rice vinegar
- 2 stalks Green onions (chopped)
- 1 tablespoon White sesame seeds
- 300 grams Assorted vegetables (e.g. zucchini, mushrooms, bell peppers)
- 2 cups Cooked white rice (optional, for serving)
Instructions
Thinly slice the beef into bite-sized pieces, about 3-5 mm thick, and set aside in a bowl.
In a small mixing bowl, prepare the yakiniku sauce by combining the gluten-free soy sauce, mirin, sesame oil, minced garlic, grated ginger, brown sugar, rice vinegar, chopped green onions, and sesame seeds. Mix well until the sugar dissolves.
Pour half of the sauce over the sliced beef, reserving the other half as a dipping sauce. Mix well to coat the beef, cover, and let it marinate in the refrigerator for at least 20 minutes.
While the beef marinates, wash and cut the vegetables (zucchini and mushrooms into slices, bell peppers into strips) into grill-friendly pieces.
Heat a grill pan, barbecue grill, or electric tabletop grill to medium-high heat. Lightly grease the surface with some sesame oil to prevent sticking.
Grill the beef slices and vegetables in batches. Cook the beef for about 2-3 minutes on each side or until it is cooked to your preference. Grill the vegetables until they are tender and slightly charred.
Serve the freshly grilled meats and vegetables with a bowl of steamed rice and the reserved dipping sauce on the side for extra flavor. Enjoy your Gluten-Free Yakiniku meal!
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 33.8 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 281 mg | 22% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
