How to Make Beef Kushiyaki - Delishably - Food and Drink
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How to Make Beef Kushiyaki

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Beef kushiyaki is one of my family's favorite meals. It's quick to make and so tasty!

These morsels of beef kushiyaki were devoured within a few minutes after they left the pan.

These morsels of beef kushiyaki were devoured within a few minutes after they left the pan.

What is your idea of a good recipe? My favorites are easy, quick and taste phenomenal! Beef Kushiyaki, a delectable Japanese dinner course, definitely fits the bill. You will spend more time letting this marinate than mixing the ingredients or cooking it!

This dish doesn't last long in my home and it has turned into the #1 choice for everyone when I create the weekly menu. You can't beat that!

Step 1: Make the Marinade

Collect the following ingredients and a small mixing bowl. This recipe is super-easy, but your family will think you spent hours slaving over a hot stove. (Don't tell them our little secret of how simple and quick this really is!)

  • 1/3 cup of white sugar
  • 1/3 cup of soy sauce (I use low-sodium)
  • 1 clove of garlic
  • 2 1/2 tablespoons of mirin

Mix all of the ingredients above into a mixing bowl and stir thoroughly. Set aside.

Note: If your local grocery stores don't carry mirin, a Japanese sweet wine, you can order it online and it will be at your doorstep in a day or two. You will find it is a very common ingredient in many Japanese recipes.

Get a good cut of meat.  We chose a nice rib-eye from Whole Foods.  It was a bit pricey, but absolutely delicious!

Get a good cut of meat. We chose a nice rib-eye from Whole Foods. It was a bit pricey, but absolutely delicious!

Step 2: Pick the Right Meat!

I love those slices of beef that virtually melt in your mouth. Imagine the sweet marinade on this! Yum!

I shop at the local grocery stores for most of my food throughout the week, but the quality of the meat typically does not compare to the meat at a natural grocery store like Whole Foods. Yes, you will pay a premium, but there is a tremendous difference in the taste.

I also feel a lot better serving my family beef that was not mass-produced on over-crowded cattle ranches. It tastes better and there is no need to worry about artificial hormones or anything else. For a recipe like this, it is worth the few extra dollars.

Slice the beef very thin and drop the slices into a ziplock bag filled with the marinade.

Slice the beef very thin and drop the slices into a ziplock bag filled with the marinade.

Mix the beef with the marinade and let it sit at room temperature.

Mix the beef with the marinade and let it sit at room temperature.

Step 3: Marinate the Meat

Slice that beef into very thin slices. The thinner, the better!

Combine the marinade mixture and the beef into a ziplock bag (my favorite, underutilized kitchen accessory!) and let it soak at room temperature for at least 30 minutes.

Note: I always give the mixture a good massage to get all surfaces of the beef coated thoroughly.

Step 4: Cook the Beef

The key is to cook it hot and fast. Ideally, the beef will brown quickly and will develop a scrumptious glaze with the marinade. There are several different ways to do this. No matter which way you choose, you will spend less than 10 minutes cooking these. They go super fast, especially if you cut the beef paper-thin.

Toss Them on the Grill

I am temporarily living in a condo and don't have access to my Big Green Egg grill, otherwise I would have definitely cooked it on that. Open up the vents and get a nice hot grill surface and these will be seared to perfection in just a couple of minutes.

Broil Them in the Oven

You can also broil them in the oven. A couple of minutes on each side works wonders.

Cook Them on the Stovetop

I chose to cook them on the stovetop with a tiny bit of olive oil. Let the pan heat up and drop the beef in. I highly recommend using a splatter guard. It saves your clothes and makes the cleanup a breeze!

It only takes a minute or so on each side to get that wonderful dark glaze. You'll see when it's ready.

© 2012 Ginny

Tell me if you have tried it!

Arlene V. Poma on March 10, 2012:

Very nice recipe and photographs. I appreciate the fact that you suggest soy sauce with lower sodium. Could always use that! Bookmarked, voted up and everything else. Can't wait to get marinating!

hush4444 from Hawaii on March 10, 2012:

Yum, this looks delicious! In Hawaii, we do something similar with boneless short ribs, but rib eye would be even better. I appreciate the fact that you look for beef that isn't raised on factory farms. Your formatting and step-by-step pictures really make the hub flow. Great job!