Yakiniku is basically an indoor Japanese barbecue - often eaten in restaurants, diners are served a selection of raw ingredients including meat, which is cooked on charcoal grills set into the table. There is a restaurant like this in Belgium where we sometimes go, except the grills are set to the side of the restaurant and you go to wait your turn and grill your meat before coming back to sit down. It's great fun but it gets quite smoky if you're seated near the grills ! For this recipe, I cooked the meat as a stir fry, but I used the traditional Yakiniku sauce in the dish.
It was quick and simple to cook and tasted fabulous, as well as being a great way of using up some of the ingredients from my Japanese-themed Kitchen Trotter box - mirin seasoning, ume plum sesame seeds and soy sauce.
Yakiniku-inspired Beef Stir Fry
a head of broccoli
2 large mushrooms
1 large clove of garlic
a drizzle of olive oil
a glug of soy sauce
a glug of mirin seasoning
1 pack straight-to-wok noodles
a sprinkle of ume plum sesame seeds (or normal sesame seeds) (optional)
Cut the steak into strips, break the broccoli into small florets and slice the onions, garlic and mushrooms. Heat a drizzle of olive oil in a large frying pan and stir fry the meat, garlic and vegetables for about 8-10 minutes, until just cooked through.
Pour straight into the pan a generous glug of mirin seasoning and two generous glugs of soy sauce. Sprinkle over the sugar and stir through, then add the noodles. Cook until the noodles are cooked and the sauce is heated through. Serve and sprinkle with sesame seeds.
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