Teriyaki Sirloin Strips
Elevate your weeknight dinner game with these savory and tender Teriyaki Sirloin Strips, a delicious balance of bold Asian-inspired flavors and easy preparation. Thinly sliced sirloin steak is marinated in a rich blend of soy sauce, brown sugar, mirin, garlic, and fresh ginger, then perfectly seared for a caramelized exterior. Finished in a glossy, homemade teriyaki sauce thickened with a simple cornstarch slurry, this dish is bursting with sweet and savory notes. Garnished with sesame seeds and scallions for a fresh crunch, these flavorful strips pair beautifully with steamed rice, stir-fried vegetables, or your favorite noodles. Ready in just 30 minutes, this quick and satisfying recipe is perfect for busy weeknights or casual gatherings. Indulge in the ultimate combination of simplicity and flavor!
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Recipe Information
Ingredients
- 1 lb sirloin steak
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 0.25 cup mirin
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp sesame seeds
- 2 scallions
- 1 tbsp vegetable oil
Instructions
Begin by preparing the sirloin steak. Trim any excess fat and slice the steak into thin strips, roughly 1/4 inch thick. Set aside.
In a bowl, whisk together the soy sauce, brown sugar, mirin, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
Place the sirloin strips into a shallow dish or zip-top bag and pour half of the marinade over the meat. Reserve the other half of the marinade for cooking. Let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Remove the marinated steak from the refrigerator and drain off any excess marinade. Pat the strips dry with paper towels to ensure a good sear during cooking.
In a small bowl, stir together the cornstarch and water to create a slurry. Set this aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once the oil is hot, add the steak strips in a single layer, working in batches if needed to avoid overcrowding the pan. Sear the strips for 2-3 minutes on each side until browned and cooked through. Remove the steak from the skillet and set aside.
Reduce the heat to medium and pour the reserved marinade into the skillet. Bring it to a simmer, then whisk in the cornstarch slurry to thicken the sauce. Stir constantly for 1-2 minutes until the sauce reaches a glossy consistency.
Return the cooked steak strips to the skillet and toss to coat them evenly in the teriyaki sauce.
Garnish with sesame seeds and thinly sliced scallions before serving. Serve hot with steamed rice, stir-fried vegetables, or noodles.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6272 mg | 273% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 68.5 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2097 mg | 45% | |
*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.
