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Japanese Roast Beef Recipe

Japanese · Main course · 110 min total

A tender and flavorful roast beef inspired by Japanese flavors, marinated in soy sauce, mirin, and ginger, then slow-roasted to perfection. Perfect for a special dinner or sliced cold for sandwiches.

Ingredients

• 2.5 lbs beef eye of round or top round roast
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, ginger, vegetable oil, sesame oil, and black pepper to make the marinade.
2. Place the beef roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, turning to coat. Seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Preheat oven to 275°F (135°C). Remove beef from marinade and pat dry with paper towels. Reserve the marinade.
4. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
5. Pour the reserved marinade into the skillet and bring to a simmer. Cover the skillet with a lid or foil and transfer to the preheated oven.
6. Roast for about 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Adjust time for desired doneness.
7. Remove from oven and let rest, covered, for 15 minutes before slicing. The temperature will rise about 5°F during resting.
8. Slice thinly against the grain and serve with pan juices.

Tips

• For best results, slice the roast beef as thin as possible using a sharp knife or a meat slicer.
• Leftover roast beef is excellent in sandwiches or over a salad.
• The pan juices can be thickened with a cornstarch slurry for a gravy.

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