Teriyaki Sirloin Strips Recipes

TERIYAKI SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.

TERIYAKI STEAK

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

BEEF TERIYAKI

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, slice beef into very thin strips.
• In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
• In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

TANGY SIRLOIN STRIPS

Steps:

• In a shallow dish, combine the first six ingredients. Cut steak into four wide strips; add to the marinade and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once., Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Lightly oil the grill rack., Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.

GRILLED TERIYAKI SIRLOIN

Steps:

• In lg plastic bag, mix first 6 ingredients.
• Add steak, turn to coat, and refrigerate for 8 hours or overnight.
• Drain and discard marinade.
• Grill, covered, over med heat for 5-8 minutes on each side to desired doneness.

TERIYAKI SIRLOIN STRIPS

Steps:

• Place steak strips into a large glass bowl.
• Combine all remaining ingredients; pour over the meat and toss to coat.
• Cover and refrigerate over night.
• Drain and discard the marinade.
• Thread meat loosely on skewers.
• Grill over coal for 7-10 minutes; until meat reaches desired doneness.

INSTANT POT SIRLOIN STEAK

Steps:

• Set a 6-qt Instant Pot® to the sauté setting. Season the meat with salt and black pepper. When the pot is hot, add olive oil and beef. Cook for about 5-7 minutes or until the meat is browned on all sides. Remember to stir occasionally.
• Then, add the mushroom, garlic, balsamic vinegar, yellow mustard and coconut aminos to the pot.
• Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 15 minutes. Mine took about 15 minutes to reach pressure. After the 15 minutes is up, let it naturally release pressure for 10 minutes. Then, do a Quick Release, which means move the valve to venting to release the steam. When all the steam is gone, open the instant pot and add the arrowroot flour.
• Mix all well and serve with mashed potato. Enjoy!

BEEF TERIYAKI STIR FRY

Steps:

• Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Cook beef 10 minutes or until browned. Set beef aside.Stir in mixture of broth, cornstarch, soy sauce, brown sugar and garlic powder. Heat to a boil, stirring often. Return beef to skillet. Reduce heat; simmer 5 minutes. Stir in vegetables.Simmer covered, until beef and vegetables are cooked through - about 5 minutes, stirring occasionally. Serve over rice.

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.