Teriyaki Finger Steaks
Elevate your appetizer or snack game with these crispy, flavor-packed Teriyaki Finger Steaks! Tender sirloin strips are marinated in a savory blend of soy sauce, garlic, and ginger, infusing every bite with sweet and tangy teriyaki deliciousness. Coated in a light and crunchy panko breadcrumb crust, these steak fingers are fried to golden perfection, creating a satisfying contrast of textures. Perfect for sharing, they’re garnished with green onions and optional sesame seeds for a delightful finishing touch. Ready in just 35 minutes, this recipe is ideal for game days, parties, or even a fun weeknight treat. Pair with extra teriyaki sauce or spicy mayo for dipping to truly take these steak bites to the next level!
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Recipe Information
Ingredients
- 1 pound Sirloin steak
- 0.5 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 0.25 cup Cornstarch
- 0.25 cup All-purpose flour
- 1 large Egg
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Green onions, chopped (for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Trim any excess fat from the sirloin steak and slice it into finger-sized strips, about 1/2-inch thick and 3 inches long.
In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
Place the steak strips into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
In a shallow dish, combine cornstarch and flour. In a separate bowl, beat the egg. Place panko breadcrumbs in another shallow dish.
Remove the marinated steak strips from the fridge and drain off excess marinade.
Dredge each steak strip in the cornstarch-flour mixture, then dip into the beaten egg, and finally coat it with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Test by dropping a breadcrumb into the oil; it should sizzle immediately.
Carefully fry the breaded steak strips in batches, making sure not to overcrowd the pan. Fry each strip for 2-3 minutes per side, or until golden brown and cooked through.
Remove the fried steak strips from the oil and place them on a plate lined with paper towels to drain any excess oil.
Transfer the teriyaki finger steaks to a serving platter. Garnish with chopped green onions and sesame seeds, if desired.
Serve immediately with your favorite dipping sauce, such as extra teriyaki sauce or spicy mayo.
Nutrition Facts
Calories |
5686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.8 g | 705% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6703 mg | 291% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 22.2 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 214 mg | 16% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
