HOUSE OF KNIVES: Yakiniku Ribeye Steak

Cooking at home with Chef Yukie Horita featuring Wild Fork Foods

AN ORIGINAL SERIES BY THE HUNGRY POST

By: Isabella Nino
PRESENTED BY WILD FORK FOODS
HOW TO COOK LIKE A LOCAL MIAMI CHEF AT HOME
Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us its therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your personal kitchen.

In this episode of House of Knives, Chef Yukie Horita, Executive Chef from Poke Life restaurant cooks Yakiniku Ribeye Steak with Yakiniku sauce. Chef Yukie hand-picked the Beef Ribeye filet from Wild Fork Foods as the main event. Start with the Yakiniku sauce as the start to this delicious, crunchy-tender dish for you and your guests to enjoy.

Here’s the recipe:

YAKINIKU RIBEYE STEAK
INGREDIENTS

For the sauce:
• 2tbs of Soy sauce
• 1/4 cup Teriyaki sauce
• 2 tbs Osake
• 1 tbs Mirin (sweet rice vinegar)
• 1 tbs Apple sauce
• 1 tbs Gochujan paste
• 1 tbs grated ginger
• 1 tbs sesame oil
• 1/2 Japanese pear
• 1 oz. Palm sugar
• 1 oz. Fresh scallions
• 1 tbs Grated garlic

For the steak:
• 6 oz of Beef Ribeye filet from Wild Fork Foods
• Pinch Salt & Pepper
• 1 white onion
• 3 oz. Shitake mushrooms
• 1 Red bell pepper
• 1 Green bell pepper

DIRECTIONS

In a pan add sesame oil, Japanese pear and grated ginger (essential for the base of the sauce). Next, comes the fresh scallion, stir and then add the rest of the ingredients— Japanese soy sauce, apple sauce, Mirin, Osake, and teriyaki sauce. On low heat, add the palm sugar and let that simmer for 25 minutes until de sauce gets a thick consistency.

While the sauce is cooking cut all your vegetables in julienne and place them on the grill. Remove sauce from the heat and let it settle.

Grab your Prime boneless Beef Ribeye filet from Wild Fork Foods and cut it into slices. Place it in a bowl, add salt and pepper and then straight to the grill. Let it cook through and finally add the Yakiniku sauce to the stir fry vegetables and beef, stirring occasionally until flavors combined. Chef Yukie serves this delicious dish over white rice for a soft and crunchy flavor.

THIS EPISODE OF HOUSE OF KNIVES IS PRESENTED BY WILD FOOD FORKS. CLICK HERE TO LEARN MORE ABOUT WILD FOOD FORKS’ AFFORDABLE, HIGH-QUALITY MEATS. WILD FORK FOODS IS CHANGING THE WAY CONSUMERS SHOP AND EAT MEAT AND SEAFOOD. WILD FORK FOODS’ CARRY A SELECTION OF MORE THAN 500 MOUTHWATERING PRODUCTS, SNAP FROZEN, ALL AT A GREAT VALUE. THE PRODUCT OFFERING IS AS DIVERSE AS ANY CONSUMERS PALATE, BEEF, PORK, POULTRY, SEAFOOD, LAMB, FRUITS, VEGETABLES, BREADS, SIDES, DESSERTS AND MORE. WITH A BREADTH OF PROGRAMS, FROM ANTIBIOTIC-FREE, GRASS-FED TO ORGANIC AND EVERYTHING IN-BETWEEN, CONSUMERS WILL FIND WHAT THEY ARE LOOKING FOR EITHER ONLINE OR IN ONE OF THE THREE SOUTH FLORIDA WILD FORK FOODS STORES.