Tender teriyaki steak bites are full of Asian-inspired flavors, smothered in a homemade teriyaki sauce, and ready in just 30 minutes!
If you love the flavor of instant pot teriyaki chicken, you are bound to enjoy these sauced beef steak bites! Usually, I buy two batches of sirloin at a time, one for this recipe and the other for crockpot steak bites or ginger beef. They are both easy to make and my whole family loves them!
These are the best over jasmine rice (but go well with brown rice as a healthier option) or with a side of vegetables. Not to mention, these are great for making meal prep bowls for the week. During the warmer months, grilled pineapple would be amazing! Or you can make pineapple in the air fryer! For a low-carb option, serve with cauliflower rice.
Why You’ll Love Teriyaki Beef Bites
- A quick and easy recipe that only takes 30 minutes.
- Minimal dishes and cleanup.
- Uses a budget-friendly cut of meat.
- Simple ingredients.
What Ingredients do I Need for Easy Beef Teriyaki?
- top sirloin steak
- salted butter
- canola or vegetable oil – can also use light-tasting olive oil.
- minced garlic
- finely minced ginger or ginger paste
- light brown sugar
- soy sauce
- rice vinegar
- sesame oil
- pineapple juice
- Sesame seeds (to garnish)
- green onions, diced
Before You Start: Allow the steak to sit out for 30 minutes at room temperature before cooking and pat dry with paper towels.
How to Make Teriyaki Steak Bites
SEAR: Cut the sirloin into bite-sized pieces. Heat the butter in a well-seasoned large skillet or nonstick pan over medium-high heat. Place steak in the pan and sear on all sides, for about 3-4 minutes. Remove and repeat for each batch as needed. Add the remaining butter, garlic, and ginger. Saute just long enough to toast.
MAKE THE SAUCE: In a small bowl, whisk the brown sugar, soy, rice vinegar, sesame oil, and pineapple juice. Pour the sauce into the skillet and bring to a simmer. Dissolve the cornstarch in water or pineapple juice. Pour the slurry into the sauce, and simmer until thickened.
TOSS AND GARNISH: Once the pineapple teriyaki sauce has thickened, toss the steak bites and heat until warm. Garnish with sliced green onions and sesame seeds.
- We want a nice sear on the outside, so make sure the frying pan is hot so that it browns versus overcooking.
- If you wanted, you can use another cut of beef such as flank steak. I wouldn’t recommend higher grades such as New York strip steak or ribeye just because it’s sauced. I would rather save those for a steak dinner night!
- Avoid using stew meat. It has more muscle fibers that are tough and will not be tender enough when cooking it on the stovetop in such a short amount of time.
- For those who like their steak teriyaki a little spicy, sprinkle red pepper flakes on the sauce.
Teriyaki sauce first started in Japan and originally contained sake.
- Turn this same dish into a teriyaki beef stir fry by adding onions, bell peppers, and snap peas. The steak can also be sliced into thin strips versus small pieces.
- If you don’t want to make your own teriyaki sauce, you can skip that step and use store-bought teriyaki sauce instead.
- Use the sauce as a teriyaki marinade and turn these into steak kebabs on an outdoor grill! Save part of the leftover marinade to baste while cooking, it adds so much flavor!
- Use the sauce from our huli huli chicken recipe for a Hawaiian twist on teriyaki.
Keep leftovers in an airtight container for up to 3 days or freeze them for 1 month.
A favorite side of ours is white rice and drizzle the sauce over it! Broccoli, peppers, onions, snap peas, and pineapple always go great with teriyaki recipes.
Teriyaki Steak Bites
- 1.5-2 pounds top sirloin steak cut into pieces
- 4 tablespoons salted butter
- 1 tablespoon canola or vegetable oil
- 3-4 cloves minced garlic
- 1 tablespoon finely minced ginger or ginger paste
- ½ cup packed light brown sugar
- ½ cup lite soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 6 oz. can ¾ cup pineapple juice
- 1 tablespoon cornstarch
- Sesame seeds to garnish
- 1 bunch of green onions diced
- Set out steak at least 30 minutes before cooking. Cut into bite-sized pieces.
- In a well-seasoned cast-iron skillet (or a nonstick skillet), heat 2 tablespoons of butter and the oil over medium high heat.
- When the pan is hot, add some of the steak pieces. Do not overcrowd the pan – you will need to cook the steak in batches. Sear the steak on all sides so that a golden crust forms. Remove the steak to a separate dish and continue cooking the remaining steak pieces. Each batch should take only 3-5 minutes.
- Add the remaining 2 tablespoons of butter, the minced garlic, and the ginger to the pan. Saute on medium heat for 1-2 minutes to toast the garlic and ginger.
- In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, and pineapple juice. Add this sauce to the skillet and bring to a simmer. Simmer for 1-2 minutes.
- Dissolve the cornstarch in a tablespoon of water or pineapple juice. Pour cornstarch slurry into the sauce while whisking. Continue to simmer over medium heat for 1-2 minutes longer.
- Return the steak bites to the pan and toss to coat with sauce, heating everything through.
- Garnish with sesame seeds and diced green onions.
The teriyaki sauce is sticky sweet and delicious. The recipe makes ample sauce so that you have enough to spoon over rice or vegetables as well.