Asian Beef Marinade

A sweet, savoury miso and sesame marinade for thin-sliced beef, seared hard and served over grains

· updated Aug 2, 2026 · supper asian beef warm

Part 1: Salt the beef

Good UnitsBad UnitsItemDirections
~ 630 g1.4 lbsSliced beefSalt lightly all over first, set aside

Part 2: Marinade

Good UnitsBad UnitsItemDirections
20 gthumb, freshGingerPeel, finely mince, add to measuring cup
2 gif using driedGinger (dried)Alternative to the fresh, add to measuring cup
1 cloveGarlicFinely mince, add to measuring cup
110 gSesame oilAdd to measuring cup
32 gWhite miso pasteAdd to measuring cup
10 gKikkoman soy sauceAdd to measuring cup
35 gMaple syrupAdd to measuring cup (or 20 g sugar)
5 gBrown sugarAdd to measuring cup
side questGalangal rootOptional; grate in, add to measuring cup
Measuring cupBlend smooth with a hand blender, or whisk

Part 3: Marinate and sear

Good UnitsBad UnitsItemDirections
Salted beefPour marinade over, lid on, shake 12 seconds
30+ minCoated beefRest in the fridge; longer is better
Cast iron panHeat until very hot
BeefSear in batches, do not crowd the pan

Marinade poured over the sliced beef

Commentary, extra notes

Good over quinoa or rice with corn, avocado, cucumber, beetroot, radish, fresh cilantro and a squeeze of lime. See it used in Asian beef rice bowls, and the marinade built on its own in Marinating beef. An immersion blender instead of a whisk turns it into a thick emulsion that clings to the beef: Marinating beef II

Sear in a couple of batches so the pan stays hot and the beef browns instead of steaming. The leftover marinade can be reduced in the pan into a quick glaze