October 6, 2023Review Recipe
Table of Contents
These delicious teriyaki steak bites are so tender that you’ll want a second helping. With their sweet and flavorful teriyaki sauce coating every bite, these steak bites are simply irresistible.
Teriyaki Steak Bites Ingredients
At the first bite of the teriyaki steak bites, you will find pieces of steak that are perfectly cooked with a rich and savory teriyaki sauce that adds just the right amount of sweetness to the dish.
The flavors from the sauce seep into the meat, providing a flavorful main course that you will be eager to make again and again.
- 1.5 to 2 pounds of top sirloin steak, cut into pieces
- 4 tablespoons of salted butter
- 1 tablespoon of canola or vegetable oil
- 3 to 4 cloves of minced garlic
- 1 tablespoon of finely minced ginger or ginger paste
- ½ cup of packed light brown sugar
- ½ cup of light soy sauce
- 2 tablespoons of rice vinegar
- 2 teaspoons of sesame oil
- 6-ounce can (¾ cup) of pineapple juice
- 1 tablespoon of cornstarch
- Sesame seeds (to garnish)
- 1 bunch of green onions, diced
Substitutions And Additions
MEAT: Top sirloin is an excellent choice for this dish as it is both relatively inexpensive and tender.
You can also use a higher-quality steak such as New York or rib-eye, but I typically reserve those for a steak dinner that isn’t coated in a sauce.
Do not use a more muscular cut of meat like stew meat. The quick cooking time in the skillet does not allow for the toughness of the meat to break down.
How To Make This Teriyaki Steak Bites Recipe
This recipe comes together in a skillet on your stovetop. You will cook the steak bites in the pan before making the sweet sauce to coat the steak bites.
STEP ONE: Set out the steak at least 30 minutes before cooking. Cut into bite-sized pieces.
STEP TWO: Heat two tablespoons of butter and the oil over medium-high heat in a well-seasoned cast-iron skillet.
OUR RECIPE DEVELOPER SAYS
Use a stainless steel or cast-iron skillet. A non-stick pan can’t get hot enough to sear the steak and lock in the flavors.
STEP THREE: When the pan is hot, add some of the pieces of steak. Do not overcrowd the pan; you will need to cook the steak in batches.
Sear the steak on all sides so that a golden crust forms.
Remove the steak to a separate dish and continue cooking the remaining steak pieces. Each batch should take only three to five minutes.
STEP FOUR: Add the remaining two tablespoons of butter, the minced garlic, and the ginger to the pan.
Saute on medium heat for one to two minutes to toast the garlic and ginger.
Take care not to burn the garlic, as this would make it taste bitter.
STEP FIVE: Whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, and pineapple juice in a small bowl.
Add this sauce to the skillet and bring to a simmer. Simmer for one to two minutes.
STEP SIX: Dissolve the cornstarch in a tablespoon of water or pineapple juice.
Pour the cornstarch slurry into the sauce while whisking.
Continue to simmer over medium heat for one to two minutes longer.
After cooking the steak bites, it’s essential to let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Tent the cooked steak bites with foil and let them rest for about five minutes before tossing them in the teriyaki sauce.
STEP SEVEN: Return the steak bites to the pan and toss to coat with sauce, heating everything through.
STEP EIGHT: Garnish with sesame seeds and diced green onions.
How To Serve
Our steak bites are just as delicious as these but are smothered in a rich garlic butter sauce.
Our garlic butter steak and potato skillet recipe is also a mouthwatering dish that also features tender pieces of steak.
MORE CHICKEN RECIPES
Whether you’re planning to make them ahead of time, store leftovers in the fridge, or freeze them for later, here are some helpful tips to keep in mind.
MAKE AHEAD: If you’re looking to prepare these teriyaki steak bites in advance, you can partially cook them and store them in the marinade.
Simply follow the recipe instructions up until the step of tossing the steak bites in the sauce.
Instead, allow the steak bites to cool and then transfer them to an airtight container or resealable bag. Refrigerate the marinated steak bites for up to 24 hours.
When you’re ready to enjoy, continue cooking the steak bites in the sauce as directed in the recipe.
IN THE FRIDGE: Store leftover juicy steak bites in an airtight container in the refrigerator for two to three days.
IN THE FREEZER: You can also freeze the steak bites for up to one month in an airtight container. Thaw them in the fridge and enjoy them for a quick meal on a busy weeknight.
Why We Love This Recipe
TENDER AND FLAVORFUL STEAK: We start with top sirloin steak, which is known for its tenderness and juicy texture. Each bite of steak in this dish is melt-in-your-mouth delicious, thanks to the high-quality cut of meat.
QUICK AND EASY: In just 30 minutes, you can have a restaurant-quality dish on your table. The straightforward cooking process and minimal ingredients make this recipe a go-to option for busy weeknights when you crave a flavorful and satisfying meal.
FAMILY-FRIENDLY FAVORITE: This recipe is a hit with the whole family! The tender steak, luscious teriyaki sauce, and enticing aroma make it a crowd-pleaser. Whether it’s a casual weeknight dinner or a special occasion, these teriyaki steak bites are sure to satisfy everyone at the table.
These tender teriyaki steak bites are cooked in a savory sweet teriyaki sauce and are incredibly tender. The whole family will enjoy them served alongside your favorite side dishes on a busy weeknight.
FREQUENTLY ASKED QUESTIONS
This delicious recipe calls for a sirloin steak cut but New York steak or ribeye are great choices as well.
These delicious steak bites can be frozen for up to one month in an airtight container.
We recommend waiting to prepare this recipe when you are ready to enjoy it. You can slice your steak and mix your sauce in a bowl ahead of time. Store in the fridge until you are ready to cook the steak.
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Teriyaki Steak Bites
- 1.5 to 2 pounds top sirloin steak, cut into pieces
- 4 tablespoons salted butter
- 1 tablespoon canola oil, or vegetable oil
- 3 to 4 cloves minced garlic
- 1 tablespoon finely minced ginger, or ginger paste
- ½ cup light brown sugar, packed
- ½ cup light soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 6 ounces pineapple juice, ¾ cup
- 1 tablespoon cornstarch
- Sesame seeds, to garnish
- 1 bunch green onions, diced
- Set out steak at least 30 minutes before cooking. Cut into bite-sized pieces.
- In a well-seasoned cast-iron skillet, heat 2 tablespoons of butter and the oil over medium-high heat.
- When the pan is hot, add some of the steak pieces. Do not overcrowd the pan; you will need to cook the steak in batches. Sear the steak on all sides so that a golden crust forms. Remove the steak to a separate dish and continue cooking the remaining steak pieces. Each batch should take only 3 to 5 minutes.
- Add the remaining 2 tablespoons of butter, the minced garlic, and the ginger to the pan. Saute on medium heat for 1 to 2 minutes to toast the garlic and ginger.
- Whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, and pineapple juice in a small bowl. Add this sauce to the skillet and bring to a simmer. Simmer for 1 to 2 minutes.
- Dissolve the cornstarch in a tablespoon of water or pineapple juice. Pour cornstarch slurry into the sauce while whisking. Continue to simmer over medium heat for 1 to 2 minutes longer.
- Return the steak bites to the pan and toss to coat with sauce, heating everything through.
- Garnish with sesame seeds and diced green onions.
- Use a stainless steel or cast-iron skillet. A non-stick pan can’t get hot enough to sear the steak and lock in the flavors.
- Be sure to sear the meat in a hot skillet, so you get caramelized browning outside without overcooking the meat.
- Take care not to burn the garlic, as this would make it taste bitter.