Ingredients
Method
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Nutrition
Notes
Ingredient Swap: If you don't have mirin, a tablespoon of honey or brown sugar mixed with a tablespoon of rice vinegar or dry sherry makes a good stand-in for its sweet-tangy note.
Marinating Time: Don't skip the long marinate, it's what makes this steak so flavorful and tender.
I once tried rushing it at 4 hours and the flavor just wasn't as deep.
Avoiding Burn: The sugar in the marinade can cause burning.
I keep my skillet at a steady medium-high, not screaming hot, and work in batches to get a nice sear without blackened bits.
Serving Suggestion: My favorite way to serve this is over a bowl of steamed rice with quick-pickled cucumbers and carrots on the side.
The cool, crunchy veggies cut through the richness perfectly.
Storage Tip: The marinated meat keeps beautifully in the fridge for a full day before cooking.
Once cooked, leftovers will last in a sealed container for 3 days and reheat well in a pan.
Cutting Matters: For the most tender result, make sure your steak is sliced very thinly against the grain before you marinate it.
I sometimes pop the meat in the freezer for 20 minutes to firm it up, which makes slicing much easier.
Pan Choice: A cast iron skillet or a heavy-bottomed stainless steel pan is my go-to here.
It gives you the best sear on the meat.
A non-stick pan will work, but you won't get those delicious caramelized bits.