Semi-homemade teriyaki steak strips
By Andrea Santarlasci on November 08, 2012
While pre-made marinades are great, sometimes they can be improved upon. Using bottled marinades is a great way to create an excellent base flavor and then build up the flavors that you wish to stand out more. With this recipe, I use garlic powder and ground ginger to make sirloin steak strips pop.
Semi-homemade steak tips
Prep time: 5 minutes
Inactive prep: 1 hour to 24 hours
Cook time: 25 minutes
4 large sirloin strips
1/2 c your favorite teriyaki sauce (I prefer Kikkoman)
3/4 tbsp ginger powder
1/2 tbsp garlic powder
3 tbsp peanut oil (canola oil is an acceptable substitute)
Trim the large fat pieces off the sirloin. It's okay, and quite flavorful, to leave some fat. Place the strips in a large freezer bag. Mix together the teriyaki sauce, ginger powder, garlic powder, and 2 tbsp of peanut oil and pour into the bag. Massage the meat!
Put the meat in the fridge for at least an hour and up to 24 hours. I find that a few hours of marinating works well. Flip the bag every 30 minutes or when you remember.
When you're ready to cook, take the meat out of the fridge and allow it to come to room temperature. Heat a large skillet on medium/high heat and add the remaining tablespoon of oil into the pan. In order to sear the steak and not steam it, you'll have to cook the meat in two batches. When the pan is heated, cook the strips for a 3-4 minutes on each side for medium rare, or until the internal temperature is 130-135 degrees Fahrenheit. Leave them on longer if you prefer them more well-done.
Discard any remaining marinade. Seriously, throw it out.
Allow the meat to rest for five minutes and serve!
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