Japanese Grilled Beef with Garlic-Soy Dipping Sauce

What you need

• 600 g (1 lb 5 oz) beef ribeye, short rib or skirt steak, sliced 3-4 mm thin against the grain
• 6 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1 tbsp toasted sesame seeds
• 4 scallions, thinly sliced
• 1 tbsp neutral oil, for the pan
• 600 g (4 cups) cooked short-grain rice, hot, for serving

Method

Restated from the original video

1. 1

   Stir the soy sauce, mirin, sake, sugar, sesame oil, garlic, ginger and sesame seeds in a bowl until the sugar dissolves. This is the tare.

2. 2

   Pour half the tare into a small dish for dipping and set it aside.

3. 3

   Put the beef in a shallow dish with the remaining tare and turn to coat. Marinate for 15 min at room temperature.

4. 4

   Heat a cast-iron pan or grill pan over high heat until very hot, then brush with the oil.

5. 5

   Lay the beef in a single layer in batches, shaking off the excess tare. Sear until browned at the edges, 1-2 min per side.

6. 6

   Pile the beef onto a plate and scatter with the scallions.

7. 7

   Serve at once with hot rice and the reserved tare for dipping. Do not dip cooked meat in the marinade.

Imported from tasteline.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.