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Teriyaki Steak Bites with Green Pepper and Onion

By Emma :

Everyday Culinary Delights👩‍🍳

Teriyaki Steak Bites with Green Pepper and Onion

Oh, how grateful I am to share another sizzling recipe with you all! There’s truly nothing more exhilarating than bringing the warmth and joy of delicious food to your kitchen. Today, I’m absolutely thrilled to dive into a dish that promises not just a feast for your taste buds but a visual treat too—Teriyaki Steak Bites with Green Pepper and Onion. It’s easy, it’s quick, and oh boy, it’s tasty!

Introduction

If you’re in the mood for something that packs a punch of flavor, yet simple enough to whip up on a busy weekday, then you’ve hit the jackpot with this recipe. Each bite of steak is luxuriously coated in a glossy, flavorful teriyaki glaze, complemented perfectly by the crispness of green peppers and the sharpness of onions. This dish not only promises to be a hit at your dinner table but is a fantastic way to spruce up your meal prep game!

Ingredients

  • 1 1/2 pounds sirloin steak, cut into bite-sized pieces
  • 1 large green pepper, diced
  • 1 large onion, sliced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 1 teaspoon sesame seeds (for garnish)
  • Salt and pepper, to taste

How to Make Teriyaki Steak Bites with Green Pepper and Onion recipe

Step 1: Marinate the Steak

Combine soy sauce, honey, garlic, and ginger in a bowl. Add the steak bites, tossing to ensure each piece is well-coated. Let them marinate for at least 30 minutes, or if you’re planning ahead, overnight in the fridge for deeper flavor.

Step 2: Cook the Veggies

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the green pepper and onion, sautéing until they are just tender and slightly charred around the edges. Remove from the skillet and set aside.

Step 3: Cook the Steak

In the same skillet, add another tablespoon of olive oil. Remove the steak from the marinade, shaking off any excess (but don’t throw the marinade away!). Sear the steak bites in batches to avoid crowding the pan, about 2-3 minutes per side until nicely browned and cooked to your liking.

Step 4: Bring It All Together

Return all the steak and veggies to the skillet. Pour in the remaining marinade and cook for an additional 2 minutes, stirring to coat everything in that beautiful glaze. Season with salt and pepper to taste.

Step 5: Serve and Garnish

Serve hot, sprinkled with sesame seeds for that perfect finishing touch.

Helpful Tips

  • High Heat Is Key: To get a good sear on your steak, make sure your pan is hot before adding your meat.
  • Marinade Magic: Don’t skip the marinating time. It not only flavors the meat but tenderizes it too.
  • Batch Cooking: Cook the steak in batches to avoid steaming them. You want those edges crispy!

Substitutions/Variations

  • Protein Swap: Not a beef fan? Try this recipe with chicken or tofu cubes.
  • Veggie Varieties: Feel free to throw in other veggies like mushrooms or zucchini for an extra pop of color and nutrition.

Frequently Asked Questions

Q: Can I use bottled teriyaki sauce? A: Absolutely! If you’re short on time, a good quality bottled teriyaki sauce works wonders.

Q: What’s the best cut of beef for this recipe? A: Sirloin is ideal for its flavor and tenderness, but feel free to use ribeye or even flank steak if that’s what you have available.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat until warmed through.

More Relevant Recipes

For more delightful dishes that you can explore and enjoy, why not check out these favorites from our own collection? These recipes promise to be just as easy and delicious as our Teriyaki Steak Bites!

  • Oven-Fried Chicken: Crispy on the outside, juicy on the inside, this oven-fried chicken offers all the comfort of fried chicken without the hassle of deep frying.
  • Pickled Eggs with Apple Cider Vinegar: A tangy treat that pairs perfectly as a snack or alongside any meal. These pickled eggs are a must-try for anyone who loves a bit of a zesty kick in their food.
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Teriyaki Steak Bites with Green Pepper and Onion

Teriyaki Steak Bites with Green Pepper and Onion


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  • Author: Emma
  • Total Time: 1 hour 45 minutes
  • Yield: Serves 4-6 1x

Description

Every once in a while, a recipe comes along that feels like a warm hug on a chilly evening, and this Lemon-Herb Roasted Chicken is just that. It’s a perfect blend of tangy lemon, aromatic herbs, and succulent chicken that fills the kitchen with a comforting aroma and the dining room with smiles. Simple enough for a weeknight yet elegant enough for entertaining, this dish is a must-try for any home cook!


Ingredients

Scale
  • 1 whole chicken (about 45 pounds)
  • 2 lemons, halved
  • 4 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1 tablespoon of fresh rosemary, chopped
  • 1 tablespoon of fresh thyme, chopped
  • Salt and pepper to taste
  • 1 onion, quartered
  • 2 cups of low-sodium chicken broth

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C), allowing it to heat up while you prepare the chicken.
  2. Prepare the Marinade: In a small bowl, mix the olive oil, lemon juice from one lemon, garlic, rosemary, and thyme. Season with salt and pepper.
  3. Ready the Chicken: Pat the chicken dry with paper towels. Rub the marinade all over the chicken, inside and out, ensuring it’s well-coated.
  4. Stuff the Chicken: Stuff the cavity of the chicken with the remaining lemon halves and the quartered onion.
  5. Roast: Place the chicken in a roasting pan. Pour the chicken broth into the pan (this helps keep the chicken moist). Roast for about 1 hour and 30 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
  6. Rest: Let the chicken rest for 10 minutes before carving. This helps retain its juices, making it even more succulent.

Notes

  • Herb Variations: Feel free to experiment with other herbs like sage or marjoram for a different twist.
  • Citrus Twist: Adding orange segments to the cavity can introduce a sweeter, nuanced flavor.
  • Basting: Baste the chicken occasionally with the pan juices for extra flavor and moisture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (based on 6)
  • Calories: 350
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 95mg

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