Soy-Free Beef Yakiniku
Discover the bold flavors of Soy-Free Beef Yakiniku, a delectable Japanese-inspired dish perfect for those avoiding soy-based sauces. This recipe swaps traditional soy sauce for a creative blend of balsamic vinegar, fish sauce, and honey, delivering a tangy-sweet marinade that pairs beautifully with thinly sliced ribeye steak. Enhanced with the warmth of ground ginger and garlic, this quick-cooking dish is ready in just 25 minutes, making it ideal for weeknight dinners without sacrificing authentic taste. A glossy, thickened sauce ties everything together, while a sprinkle of black sesame seeds and fresh spring onions adds a touch of elegance. Serve this sizzling creation over fluffy steamed rice or alongside vibrant grilled vegetables for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams beef ribeye steak, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon fish sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 2 tablespoons regular mirin
- 1 teaspoon cornstarch
- 1 tablespoon black sesame seeds
- 2 whole spring onions, sliced
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon black pepper
Instructions
In a medium bowl, mix balsamic vinegar, fish sauce, honey, ground ginger, minced garlic, and mirin until well combined. This will serve as your marinade and sauce base.
Add the thinly sliced beef ribeye to the bowl with the marinade. Toss well to coat each slice evenly. Allow to marinate for at least 15 minutes.
While the beef is marinating, prepare the cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl. This will help thicken the sauce.
Heat a large skillet or grill pan over medium-high heat and add the extra virgin olive oil.
Remove the beef from the marinade, shaking off excess liquid, and reserve the marinade for later use.
Working in batches if necessary, add the beef slices to the pan in a single layer and cook for 1-2 minutes per side until browned and just cooked through. Transfer cooked beef to a plate and cover to keep warm.
Once all the beef is cooked, pour the reserved marinade into the same pan and bring to a gentle boil over medium heat.
Stir the cornstarch slurry again and add it to the marinade in the pan. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Return the cooked beef and any accumulated juices to the pan, tossing to coat in the thickened sauce.
Sprinkle black sesame seeds and sliced spring onions over the beef.
Season with black pepper to taste, then serve hot over steamed rice or alongside grilled vegetables.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 56.7 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1631 mg | 35% | |
*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.
