Japanese Style Beef Rib Eye Bbq Beef Yakiniku Recipes

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JAPANESE STYLE BARBECUE PARTY: CHICKEN YAKITORI, BEEF WITH GINGER AND SOY, 5 SPICE AND SESAME SEARED AHI



Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 6 servings

Number Of Ingredients 27

2 3/4 cups water
1 1/2 cups white short grain rice
3 tablespoons dry sherry
2 tablespoons sugar
1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 pound chicken breast tenders, cut in half on an angle
5 scallions, cut in 1/2
3 inches fresh ginger root, minced or grated with hand grater or microplane tool
1/4 cup tamari dark soy sauce
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 teaspoon toasted sesame oil
1 1/4 pounds beef sirloin, 1 1/2 inches thick
Steak seasoning blend or fresh ground black pepper
1 package, minimum 40 count, 8-inch bamboo skewers
3 tablespoons sesame seeds, 2 palmfuls
1 tablespoon Chinese five-spice powder
2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick
2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces
Light oil, such as wok oil or vegetable oil, for drizzling
1 teaspoon toasted sesame oil
Pickled watermelon rind, 1 jar, 14 to 18 ounces
Pickled onions, 14 to 18 ounce jar
Pickled ginger, 1 small glass jar, 10 to 12 ounces
Kiwis, 3 each
Tangerines, 3 each
Asian pears, 3 each, washed

Steps:

  • Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
  • Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
  • Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
  • Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
  • Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
  • Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
  • Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
  • Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
  • Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

BEEF YAKINIKU



Beef Yakiniku image

This is a very easy dish to prepare, suitable for weeknight cooking. The sake and white wine makes this dish special. I used thinly sliced sukiyaki beef which I bought from an Asian market.

Provided by Morning Biscotti

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb thinly sliced beef flank steak
1 onion, thinly sliced
1/2 cup chicken broth
1 green bell pepper, sliced
3 garlic cloves, diced
2 stalks green onions, sliced an an angle
2 tablespoons olive oil, for stir frying
1 teaspoon sesame oil
1/4 cup soy sauce
1/4 cup Japanese sake
1/8 cup white wine (optional)
2 tablespoons dark brown sugar
2 garlic cloves, minced
1 teaspoon toasted sesame seeds

Steps:

  • Mix together sauce ingredients in a saucepan.
  • Heat at low medium heat until boiling (about 5 minutes, turn off heat).
  • Heat 2 tablespoon of sauce in a stir fry pan at low medium heat.
  • Add garlic and onion, about 8-10 minutes.
  • Add green bell pepper, stir fry for 2 minutes, set aside on a plate.
  • Using the same pan, heat 2 tablespoon of olive oil and 1 teaspoon of sesame oil at medium heat.
  • Add flank steak daging, stir fry for 2 minutes on each side.
  • Add sauce and chicken broth, cook until reduced (about 1 cup).
  • Add onion, garlic and bell pepper back into the pan.
  • Sprinkle green onion and toasted sesame seed to finish.
  • Serve over steamed rice.

JAPANESE STYLE BEEF RIB EYE BBQ - BEEF YAKINIKU



Japanese Style Beef Rib Eye BBQ - Beef Yakiniku image

This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling.

Provided by Rinshinomori

Categories     Meat

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb beef rib eye roast (about 230 grams) or 1/2 lb prime rib roast (about 230 grams)
3 tablespoons soy sauce
3 tablespoons sake or 3 tablespoons sherry wine
1 1/2 tablespoons sesame oil
1 1/2 tablespoons sugar
1/2 apple, grated to release juice
2 tablespoons roasted and partially ground sesame seeds
2 garlic cloves, minced
1/4 teaspoon dry mustard

Steps:

  • Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
  • Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
  • Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
  • Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.

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