Teriyaki Steak Bites Recipe
Our flavor-packed Teriyaki Steak Bites are so easy to make and served up with roasted broccoli on a bed of rice!
Ingredients
Roasted Broccoli:
- 1 pound fresh broccoli florets
- 1-2 tablespoons extra virgin olive oil
- kosher salt and ground black pepper
Teriyaki Steak Bites:
- 2 pounds ribeye steak cut into 1-inch pieces
- 1/3 cup soy sauce sub with tamari or coconut aminos
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter regular or plant-based
- 1 tablespoon garlic minced
- 1 1/2 cups teriyaki sauce divided (homemade teriyaki sauce or store-bought)
Serving Suggestion:
- 4 cups cooked rice of your choice
- optional garnish: sesame seeds
Instructions
- Prep: Preheat the oven to 415 degrees F.
- Roast Broccoli: Put the broccoli florets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss and spread out on the sheet pan. Bake in the preheated oven for 12-15 minutes.
- Prep Steak: Meanwhile, pat the pieces of steak dry with paper towels. Place them in a large bowl or storage bag with 1/3 cup soy sauce to marinate for 15-30 minutes.
- Cook Steak Bites: Bring a large cast iron skillet to a medium-high heat. Add 1 tablespoon olive oil to coat the bottom of the pan. Once hot, sear the steak bites on all sides. After searing all sides, remove the steak to a plate. Depending on the size of the skillet, this may need to be done in batches.
- Finish in Garlic + Teriyaki Sauce: Return the skillet to a medium heat and add butter to melt. Sauté 1 tablespoon of minced garlic until fragrant. Add 1 cup teriyaki sauce and mix. Then add the steak bites back to the hot pan (along with any juices that settle on the plate) and toss to coat all the pieces in sauce. Continue tossing and cooking until they reach your desired doneness. A medium-rare finish will have an internal temperature of 130-135 degrees F (use a meat thermometer).
- Serve: Enjoy these steak bites over some cooked rice with the roasted broccoli and drizzle of the remaining teriyaki sauce!
Notes
- Teriyaki Sauce: highly recommend following our tutorial on how to make homemade teriyaki sauce or you can buy store-bought teriyaki sauce too.
- Gluten-Free: swap out the soy sauce for tamari or coconut aminos and use Paleo Teriyaki Sauce.
- Storage: keep leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 609kcal | Carbohydrates: 47g | Protein: 41g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 3598mg | Potassium: 876mg | Fiber: 3g | Sugar: 12g | Vitamin A: 552IU | Vitamin C: 68mg | Calcium: 80mg | Iron: 5mg
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