Ingredients
Scale
- 3 lbs (1.4 kg) beef, thinly sliced (see notes on cuts below)
- 1 cup low-sodium soy sauce (or tamari for gluten-free)
- ¾ cup packed dark brown sugar
- ½ cup water
- ¼ cup pineapple juice (from a can is fine)
- 2 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon toasted sesame oil
- 8 cloves garlic, minced or finely grated
- 2-inch piece of fresh ginger, peeled and finely grated
- 1 medium yellow onion, thinly sliced
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds, toasted (for garnish)
Instructions
- Prepare the Marinade: In a large bowl or a gallon-sized zip-top bag, combine the soy sauce, brown sugar, water, pineapple juice, and mirin. Whisk thoroughly until the brown sugar is completely dissolved.
- Add the Aromatics: Add the minced garlic, grated ginger, and toasted sesame oil to the marinade. Whisk again to fully incorporate all the flavors.
- Marinate the Beef: Place your thinly sliced beef into the bowl or bag with the marinade. Add the thinly sliced yellow onion. Use your hands or a spoon to toss everything together, ensuring every piece of beef is coated in the marinade and the onion slices are distributed throughout.
- Let the Flavors Mingle: Cover the bowl or seal the bag, removing as much air as possible. Place it in the refrigerator to marinate for at least 4 hours, but for the best results, let it marinate for 12 to 24 hours. This allows the flavors to penetrate deeply and the pineapple juice to tenderize the meat. Do not marinate for more than 24 hours, as the meat can become too soft.
- Prepare for Cooking: About 30 minutes before you plan to cook, remove the beef from the refrigerator and let it sit at room temperature. This helps it cook more evenly.
- Grilling Method (Recommended): Preheat your grill to high heat (around 450-500°F or 230-260°C). Clean the grates well and lightly oil them to prevent sticking. Use tongs to lift the beef slices from the marinade, allowing excess liquid to drip off. Place the beef on the hot grill in a single layer. Don’t overcrowd it; cook in batches if necessary. Grill for 1-3 minutes per side, depending on thickness, until you have a beautiful char and the meat is cooked through. The high sugar content means it will char quickly, so watch it closely.
- Pan-Searing Method: If you’re not using a grill, heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add a teaspoon of a neutral oil (like canola or avocado). Once the oil is shimmering, add the beef in a single layer. Sear for 1-2 minutes per side until caramelized and cooked through. Again, work in batches to avoid steaming the meat.
- Rest and Serve: Transfer the cooked beef to a cutting board and let it rest for a few minutes. This allows the juices to redistribute. Garnish generously with sliced green onions and toasted sesame seeds before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550