Thinly sliced beef steak marinated in my homemade YAKINIKU sauce!
Tender, sweet, yummy steak topped on noodles, cucumbers, carrots, and your choice of leafy greens.
Adding Asian sweet chili sauce brings extra Asian flavors.
This meal salad recipe is definitely flavorful and filling.
YAKINIKU SALAD BOWL: Marinated beef steak in homemade Japanese BBQ Sauce
- 1 non-stick frying pan
For the beef
- 1 pound Thinly sliced your choice of Beefsteak *see in the post
- ¼ cup My Japanese BBQ Sauce *the link in the box
- 3 tbsp Potato starch or corn starch *addn more tablespoos if needed
- 1 tbsp Toasted Sesame oil to cook the beef
For the salad
- Your choice of vegetables *see in the post
- 6 oz cooked glass noodles (bean/rice thread noodles) or your choice of noodles such as Udon, somen, or Angel hair pasta.
- ¼ cup sliced cucumber
- ¼ cup Julianned carrot
- ¼ cup chopped green onion
- 2 cups spring mix
- ½ chopped Romaine lettuce
For the garnish/topping
- ¼ cup Chopped Cilantro
- Toasted sesame seeds
For the Dressing
- My BBQ sauce/ Peanut butter dressing *see in the post/ note
- Sweet Chili sauce
- Sriracha sauce *optional
Make Homemade Yakiniku Sauce
- Make my BBQ sauce in advance if possible. (Recipe)
Marinade the beef
- Marinate thinly sliced beef steak in Yakiniku sauce between 1-2 hours. *Use 20-25% of the sauce depending on the weight of the meat. *Adjust the marinating time depending on the thickness of the meat. You can shorten the time when massage the meat with your hands. *The marinating time was edited on Oct 23.
- Add 3 tbsp of potato/corn starch (or rice flour) to the meat and combine them well.
Cook the beef
- Oil a non-stick skillet or wok and heat the oil over medium heat. Place each beef steak each piece on the skillet without laying over each other. Make the beef flat (spreading the piece) as possible as you can.
- Avoid over-touching the meat since the coating falls off. Cook the meat until the bottom becomes brown, for about 5 minutes. Occasionally, shake (draw a circle) the skillet to cook the meat evenly. Flip each piece and continue cooking until the coating becomes brown.
YAKINIKU SAUCE (焼肉のタレ）
The best result of homemade Japanese BBQ sauce (Yakiniku sauce) is much better to make the day before. The flavors in the sauce will combine well and the taste will be rounded sweet and flavorful.
Everyone loves grilling meat, Japanese Yakiniku…Yum. I see you all want to make THE AUTHENTIC Japanese BBQ sauce (Yakiniku sauce) at home, WITHOUT MIRIN. (YES!) This savory BBQ sauce will last for about 10 days. You can freeze it so it’ll last longer. (about 6 months)
This All-purpose BBQ sauce can be used as a dipping sauce, marinade sauce, stir-fry sauce, and salad dressing.
DRESSING FOR THE SALAD
You can use extra YAKINIKU sauce for veggies and noodles, still, you can make easy Asian dressing for more Asian flavor!
This easy Asian dressing is for you when you want to try a different flavor or more than soy sauce.
The Steak For Japanese-YAKINIKU-Style
You can use whatever you like, such as Sirloin, flank steak, skirt steak, and shoulder steak.
It’s a true Japanese Yakiniku style, sliced thinly along the grain and seared medium-rare.
For an upgraded version, slice filet mignon, ribeye, or short ribs called Kalbi.
(By the way, pork, chicken and shrimp are worth trying on another day!)
We often buy a whole tenderloin at Costco or Sam’s and make steak stocks for dinners at home.
I collect and slice the ends or small parts that will not big enough for the steak.
Just add homemade yakiniku sauce and a freezer bag and store in the freezer.
Kalbi or galbi or flanken generally refers to thin-sliced bone-in short ribs. Unlike American and European-style short ribs, Korean-style short ribs are cut across the rib bones and can be cooked quickly.
Korean short ribs are also called Kalbi in Japan, which are ranked in the top popular menu in BBQ restaurants.