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Teriyaki Steak Bites Recipe
Ben Carraoli

Teriyaki Steak Bites Recipe

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

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.