Do Share Recipe

Teriyaki Steak Bites Recipe | Juicy, Flavor-Packed, and Easy to Make

I love making teriyaki steak bites on busy weeknights when I want something flavorful without spending hours in the kitchen. Every time I prepare this recipe, the aroma of soy, garlic, and ginger fills my kitchen, making it almost impossible to wait before tasting.

The steak comes out tender, juicy, and coated in a glossy, savory-sweet teriyaki sauce that sticks to every bite. I find that making them at home is not only faster but also allows me to adjust the flavors to my liking. These steak bites are perfect as an appetizer, a main dish, or even tossed into a salad for a protein-packed meal.

You can also enjoy similar comfort food like Chicken Parmesan Meatballs Recipe for a hearty twist. Once I started making them at home, I realized I could control the sweetness, saltiness, and even add extra flavor boosters that restaurants rarely do.

Ingredients

1 pound sirloin steak, cut into 1-inch cubes – use a tender cut like sirloin or ribeye. Fresh steak yields better flavor than frozen.
3 tablespoons soy sauce – provides an umami base; low-sodium works if you want to control salt.
2 tablespoons of honey – balances the savory with sweetness. Maple syrup is a natural alternative.
1 tablespoon rice vinegar – adds a tangy depth to the sauce.
1 tablespoon sesame oil – imparts a nutty aroma that complements the teriyaki flavor.
2 cloves garlic, minced – fresh garlic adds a robust flavor; pre-minced jars are less aromatic.
1 teaspoon freshly grated ginger – gives warmth and zest to the teriyaki sauce.
2 teaspoons cornstarch – thickens the sauce so it clings to the steak.
2 tablespoons water – mix with cornstarch to prevent lumps in the sauce.
1 teaspoon sesame seeds – optional garnish for crunch and visual appeal.
2 green onions, sliced – adds freshness and mild onion flavor.

Note: Serves 2–3 generously as a main dish or 4 as an appetizer.

Variations and Add-Ons

Protein swaps: Swap sirloin for ribeye, flank steak, or even chicken breast. For a vegetarian option, firm tofu or tempeh works well. You can also try Southern Style Creamy Parmesan Chicken Pasta Recipe for a creamy, cheesy variation.
Sweetener alternatives: Honey can be swapped with maple syrup, agave nectar, or a sugar-free sweetener.
Extra flavor: Add a dash of crushed red pepper flakes or sriracha for heat, or a splash of orange juice for citrusy brightness.
Gluten-free: Use tamari instead of soy sauce to make this recipe gluten-free.
Herbs: Sprinkle fresh cilantro or parsley for an extra layer of freshness.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 8–10 minutes
Total Time: 18–20 minutes

Equipment You Need

Sharp knife – for cutting steak into uniform cubes.
Cutting board – keeps prep area clean and safe.
Medium bowl – for marinating steak with sauce.
Small saucepan – to prepare the teriyaki sauce separately.
Skillet or cast-iron pan – for searing steak to lock in flavor.
Tongs – flip steak without piercing it to retain juices.
Measuring spoons – for accurate ingredient amounts.

How to Make Teriyaki Steak Bites

Marinate the Steak

Place your cubed steak into a medium bowl and add soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Toss everything until all pieces are evenly coated. Let the steak marinate for at least 15 minutes to absorb the flavors. Marinating longer (up to 2 hours) makes the steak even more flavorful and tender.

Prepare the Sauce

Combine cornstarch and water in a small bowl to make a slurry. Heat the remaining marinade in a small saucepan over medium heat, then stir in the cornstarch mixture. Cook for 2–3 minutes until the sauce thickens and becomes glossy. This step ensures the sauce sticks perfectly to the steak bites.

Sear the Steak Bites

Heat a skillet over medium-high heat with a small drizzle of oil. Add the steak cubes in a single layer, avoiding overcrowding, and sear for 2–3 minutes on each side until browned. Do not move the steak too much while searing; this ensures a caramelized crust.

Toss with Sauce

Once the steak bites are seared, pour the thickened teriyaki sauce over them. Use tongs to toss until each bite is coated evenly. The sauce should cling to the meat, creating a shiny, sticky coating that’s full of flavor.

Garnish and Serve

Transfer the teriyaki steak bites to a serving dish and sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice, noodles, or a bed of sautéed vegetables. They also make a perfect appetizer for gatherings, paired with toothpicks for easy serving.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes to preserve the seared texture and prevent sogginess. Avoid microwaving if possible, as it can make the steak tough.

Pro Tips for Perfect Teriyaki Steak Bites

Room temperature meat: Let the steak come to room temperature before cooking to ensure even cooking.
High heat sear: Use a hot skillet to get a beautiful caramelized crust.
Don’t overcrowd: Cook in batches if needed; overcrowding causes steaming instead of searing.
Fresh aromatics: Use fresh garlic and ginger for maximum flavor.
Sauce consistency: Adjust cornstarch to achieve your preferred thickness; thinner sauce for drizzling, thicker for coating.
Optional extras: Add roasted bell peppers or mushrooms while tossing with sauce for a heartier dish.

Serving Suggestions

Serve over steamed white, brown, or jasmine rice for a classic combination.
Toss with stir-fried vegetables like broccoli, snap peas, or carrots for a complete meal.
Use as a protein topping for salads or grain bowls.
Serve as an appetizer with toothpicks at parties.

This teriyaki steak bites recipe is quick, versatile, and restaurant-quality, all made at home. It’s perfect for a busy weeknight, casual dinner with family, or as an impressive appetizer for guests. The combination of tender steak, savory-sweet teriyaki sauce, and fresh garnishes makes every bite irresistible. Once you try this recipe, it will quickly become a go-to in your dinner rotation.

Ben Carraoli