"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Saturday, March 03, 2012

Hibachi-Inspired Beef Sirloin Teriyaki

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Beef Sirloin Teriyaki
I was again faced with the dilemma of "what's for dinner" decision-making. I was thinking of using up some of out steaks and took out a pack of NY sirloin from the freezer to thaw. I looked in the fridge and saw the different Asian sauces/marinades I had there, and chose to use the teriyaki. I decided to cook them not quite Hibachi-style but with all the flavors that we loved when we visited the highly entertaining chefs of a Hibachi restaurant in NH.

Hubby's comment: "This dinner is excellent!"


I have no proportions for these ingredients. I just had them ready by the stove.
1 pound beef (NY sirloin steaks) sliced not so thinly
Kikkoman Ponzu Sauce - Lime
Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine) 17 Oz.
Mikee Ginger Teriyaki Sauce


The gist of the instructions is to heat up the iron cast skillet on high, spray with olive oil, and working with small batches, stir fry one-third of the unseasoned beef pieces for about 1 minute or until browned, add some ponzu sauce and stir until sauce almost dries up, then add the sweet rice seasoning and stir again until almost dry. Transfer to a dish and do this again for the remaining batches.

Once you finish all, place them all back into the pan to heat through. Place in the dish then pour some teriyaki sauce, enough to coat the pieces without drowning them.
Serve along with small amounts of teriyaki sauce as dip. Very good with mashed potatoes or fried rice. Don't forget your veggies!

1 comment:

  1. It does look really delicious! I'm hungry! :) Visiting you Manang. :)


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