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Beef Yakiniku with Swan Valley Mushrooms

Story: Beef Yakiniku with Swan Valley Mushrooms
Airdate: Ep 3, 12 May 2019
Presenter: Russell Blaikie

Take a trip to Japan with Russell as he makes a delicious Beef Yakiniku that you could try at home.


400g Beef Rib Eye steak, cut into thin strips
8-12 fresh Swan Valley King Oyster Mushrooms (or shitake mushrooms)

1bsp fresh shiso herb, for garnish
20g sesame seeds, toasted
2 cups Basmati rice

For Marinade:
1/3 cup Soy Sauce
3tbsp Sugar
3tbsp Sesame Oil
1 spring onion finely chopped
1.5 tsp Sake
¼ tsp fresh ground black better

For dipping sauce:
¼ cup Soy Sauce
¼ cup Sake
4 tbsp Mirin
2 tbsp sugar


Place beef strips into bowl and pour over ½ the marinade. Leave for at least 30 minutes to 1 hour
Place mushrooms in another bowl, pour over remainder of marinade.
Prepare dipping sauce – Mix all ingredients together until well combined, reserve.
To put it together
Heat Barbecue or hotplate to medium-high heat. Take beef strips from marinade and quickly cook, 30 seconds on each side will do it. Remove and place onto warm plate.
Cook mushrooms the same way.
Serve beef and mushrooms sprinkled with sesame seeds and herbs, with steaming hot rice and a dish of dipping sauce.

Fresh produce supplied by: