Soy-Free Yakiniku
Experience the irresistible flavors of Japanese barbecue with this Soy-Free Yakiniku recipe—perfect for those avoiding soy and seeking a healthier alternative. With savory coconut aminos standing in for traditional soy sauce, this dish features a mouthwatering marinade made with apple cider vinegar, sesame oil, honey (or maple syrup for a vegan option), and aromatic garlic and ginger. Thinly sliced beef, pork, or chicken is grilled to perfection alongside colorful vegetables, creating a smoky, charred delight that's ready in just 35 minutes. Garnished with green onions and sesame seeds, this soy-free yakiniku pairs beautifully with steamed rice and the reserved marinade as a dipping sauce. Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner, this dish is a flavor-packed crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Thinly sliced beef, pork, or chicken
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 2 tablespoons Sesame oil
- 1 tablespoon Honey (or maple syrup for vegan option)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds (optional, for garnish)
- 300 grams Vegetables for grilling (e.g., bell peppers, zucchini, onions, mushrooms)
- 1 tablespoon Neutral cooking oil (e.g., avocado oil)
Instructions
In a mixing bowl, combine apple cider vinegar, coconut aminos, sesame oil, honey (or maple syrup), minced garlic, grated ginger, salt, and black pepper. Whisk until well combined.
Place the sliced meat in a large resealable bag or shallow dish. Pour half of the marinade over the meat, reserving the other half for basting or dipping. Seal the bag or cover the dish, and let the meat marinate in the refrigerator for at least 30 minutes (up to 4 hours for deeper flavor).
If using vegetables, toss them in a separate bowl with 1 tablespoon of neutral cooking oil and a few spoonfuls of the reserved marinade. Set aside.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the meat from the marinade, letting excess liquid drip off. Grill the meat slices for 1-2 minutes per side, or until cooked through and slightly charred. Be careful to avoid overcooking, as the slices are thin.
Grill the vegetables alongside the meat, cooking until tender and slightly charred, about 2-3 minutes per side.
Transfer the grilled meat and vegetables to a serving platter. Garnish with chopped green onions and sesame seeds, if desired.
Serve immediately with steamed rice and the reserved marinade as a dipping sauce.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 37.7 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2449 mg | 52% | |
*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.
