Sweet and Saucy Teriyaki Steak Bites (20-Minute Dinner)

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Saucy, garlicky, sweet and tender, these teriyaki steak bites come together fast and taste like something you’d order out, but way easier. The steak gets seared until golden, then tossed in a homemade teriyaki sauce, and served over a fluffy bed of rice with crisp broccoli. It works just as well for an easy weeknight dinner as it does for leftovers the next day, and it’s beyond satisfying. YUMMO.

When dinner needs to happen fast, but still feel like a real meal

I usually like to have at least a little bit of dinner prepped before my husband gets home from work at 5:30pm. A few veggies chopped, meat thawed, rice in a pot… something! Because if I wait until he walks in the door, we’re eating way too late and bedtime gets chaotic real quick.

That being said, the first time I tested this recipe was one of those days where I didn’t get any of the prep steps done. And usually this is a very overwhelming situation for me, because the girls are hungry and running amuck and it’s just…chaos.

But I was so marvelously surprised at how quickly this meal came together. I got the rice started, broccoli in the steamer basket, whisked together the teriyaki sauce, and cubed up the steak. The steak cooks fast, the sauce thickens in a couple minutes, and suddenly BAM. Dinner is done in 20 minutes.

It’s also one of those meals where you can keep everything separate, which is important if you’ve got picky eaters. God forbid anything touches each other. 🙃 The perfect main dish for a busy weeknight that reheats really well for lunch the next day.

Why this recipe works:

• The sauce thickens quickly without getting overly sticky or too sweet
• Using juice instead of just sugar adds a little extra depth
• Bite-sized steak cooks fast and holds onto the sauce better
• Works with multiple cuts of steak, so you can use what you have

Let’s make it!

Some Thoughts on What You’ll Need to Make Teriyaki Steak Bites:

• Top sirloin steak is my go-to for a good balance of price and tenderness, but ribeye works great too. If you want to be a little bougie, this recipe is AMAZING with beef tenderloin. Really though, whatever steak you have can work here, including NY strip or flat iron.
• Cornstarch helps thicken the sauce so it clings to every piece of steak. Arrowroot starch works too.
• I’ve tested this recipe with orange, mango and pineapple juice, and they all add a subtle sweetness and tang that I really love (you don’t taste the fruit directly). But if you don’t have juice, water will work just fine.
• The base of the teriyaki is low-sodium soy sauce. I like using low-sodium so you can control the salt level as it reduces. Coconut aminos would work well too, especially if you follow a gluten-free diet.
• Honey balances everything out and gives you that classic teriyaki sweetness. You can also substitute this for brown sugar, but it may be more sweet.
• If you like a little heat, I highly recommend adding the sriracha. You can use as much or as little as you want.
• Seasoned rice vinegar adds brightness and acidity so the sauce doesn’t feel too heavy or sweet.
• Fresh garlic cloves add incredible flavor to the sauce. In a pinch, you could use garlic paste, jarred garlic or garlic powder.
• Grate a fresh ginger knob using a microplane to have the best flavor. If you don’t have fresh ginger, substitute 1/2 tablespoon ginger paste or 1/2 teaspoon ground ginger.
• In terms of oil for searing the meat, anything high heat works. I usually use avocado oil, but you could use olive oil or vegetable oil if that’s what you have.

How to Make Teriyaki Steak Bites:

FAQs

Watch How to Make Teriyaki Steak Bites

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Easy Teriyaki Steak Bites (20-Minute Dinner)

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• Author: Erica Baty
• Prep Time: 10 minutes
• Cook Time: 6-8 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-inspired

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Description

Sweet, saucy and just a little spicy, these teriyaki steak bites come together in 20 minutes for an easy, satisfying dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon cornstarch
• 3/4 cup orange, pineapple or mango juice (or water)
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 1–2 teaspoons sriracha (optional)
• 2 tablespoons rice vinegar
• 3 cloves garlic, grated
• 1-inch knob ginger, grated
• 2 lb top sirloin steak, ribeye steak or beef tenderloin, cubed into bite-sized pieces
• Salt and pepper
• 1 tablespoon avocado oil

For serving: jasmine rice, steamed broccoli, green onions, sesame seeds

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Instructions

1. In a liquid measuring cup or salad shaker whisk together the cornstarch and juice or water until no lumps remain. Add the soy sauce, honey, sriracha, rice vinegar, garlic and ginger and whisk or shake until fully combined.
2. Pat the beef dry and use a sharp chef’s knife to cut the meat into bite-sized cubes. Season the meat with big pinches of salt and pepper.
3. In a large cast iron skillet, heat the avocado oil over medium-high heat. Add the steak cubes in an even layer and cook for 1-2 minutes per side, for a total of 6-8 minutes, until fully cooked through and there is a bit of golden brown caramelization on each piece. The meat will likely release a bit of fat/moisture- I like to take a paper towel and blot up any excess moisture so the steak gets a nice sear, instead of steaming in the excess liquid.
4. Reduce the heat to low and add the sauce. Bring to a simmer and cook for 2-3 minutes until sauce is thickened and coats the steak pieces.
5. Serve teriyaki steak bites with any grain and veggie of choice (I like rice and broccoli, see directions in the notes!) Drizzle on some extra teriyaki sauce and top with thinly sliced green onions and sesame seeds.

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Notes

Broccoli: Fill a pot with about 2 inches of water and bring to a low boil. Place broccoli florets in a steamer basket and set basket over boiling water. Cover with a lid and cook for 7-10 minutes until the broccoli is perfectly crisp tender. Season with a pinch of salt.

Rice: Rinse 1 ¼ cups jasmine rice in a fine mesh strainer until the water runs clear. Add the rice to a medium saucepan along with 2 ¼ cups water and a big pinch of salt. Bring to a boil uncovered, then reduce to a simmer, cover and cook for 10 minutes. After ten minutes, turn the heat off, DO NOT remove the lid and let sit another 10 minutes. Remove lid, fluff with a fork and enjoy!

Air fryer steak bites: Preheat the air fryer to 400°F and pat the beef dry, drizzle with 1-2 teaspoons avocado oil and season with salt and pepper. Arrange steak cubes in a single layer in the air fryer basket, (you may need to work in two batches) cooking for 6-8 minutes, shaking halfway through. While the steak cooks, prepare the sauce on the stovetop by combining all ingredients in a small saucepan and simmering a few minutes until thickened. Once the steak is cooked, toss with the sauce and serve.

See above blog post for tips, ingredient information and answers to frequently asked questions.

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Nutrition

• Serving Size: 1/4 recipe (nutrition info calculated without rice or broccoli)
• Calories: 383
• Sugar: 18.7 g
• Sodium: 710.8 mg
• Fat: 8.1 g
• Carbohydrates: 23.1 g
• Fiber: 0.2 g
• Protein: 52.4 g
• Cholesterol: 134 mg

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