How to Make Steak Teriyaki Strips
Looking for the best steak teriyaki recipe? Learn how to make teriyaki sauce that will result in the most scrumptious, well seasoned beef teriyaki strips.
This dish is easy to prepare in advance and freeze until the day of the event. You’ll be relaxed and carefree thawing out the beef strips and grilling them as your guests are arriving. These tender and flavorful steak strips are always a huge hit. Every time I prepare this dish, I am asked for the recipe.
A hearty Zinfandel always goes well with grilled meats. Serve with your favorite Zinfandel. Cheers2Wine suggests Macchia Winery’s deliciously bold Zinfandel called “Mischievous” from the Lodi Wine Country. This old vine zinfandel has rich berry flavors with a hint of vanilla. We love the delightful hints of pepper to drink with this steak dish.
Another great choice would be or a bottle of Seghesio’s Sonoma County Zinfandel. This well balanced Zin from the Alexander Valley is well balanced with flavors of raspberry.
Ingredients for Teriyaki Steak Strips:
1 1/2 – 2 pounds sirloin steak
1/2 cup soy sauce
1/2 cup Sake
1/2 teaspoon MSG
2 Tablespoons virgin olive oil
2 cloves garlic, minced
1/4 cup brown sugar
1 Tablespoon finely sliced fresh ginger
1/4 teaspoon freshly ground black pepper
package of wooden skewers
Instructions: for Teriyaki Steak Strips
1. Slice sirloin steaks into strips approximately 1/4 inch thick.
2. Thread the beef strips onto the wooden skewers.
3. Mix the remaining ingredients into a bowl to prepare the Teriyaki Sauce.
4. Pour over the steak teriyaki strips and let marinate for 2-4 hours or overnight.
5. Grill. It usually just takes 3-4 minutes per side.
Tip: If you decide to prepare in advance and freeze, stop after Step 4. Place steak teriyaki strips in a freezer bag or other container. Cover tightly with foil and freeze. Thaw the steak strips thoroughly before grilling. Best if eaten within a month of freezing.
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