Teriyaki Steak Tips Recipe
Juicy pieces of steak in our sweet Bourbon glaze will have you reaching for more than one bite. Comes with french fries and cole slaw.
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Ingredients
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Steak Tips
French Fries
Cole Slaw
Method
Steak Tips
- 1
Prepare the Marinade
In a medium bowl, combine soy sauce, Bourbon, brown sugar, minced garlic (3 cloves), grated ginger (1 tablespoon), black pepper (1 teaspoon), and water (2 tablespoons). Mix well until the sugar dissolves.
- 2
Marinate the Steak
Cut the sirloin steak into bite-sized pieces and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- 3
- 4
Make the Glaze
In a small saucepan, combine the reserved marinade with cornstarch (2 tablespoons). Bring to a simmer over medium heat and stir until the sauce thickens, about 2-3 minutes. Pour the glaze over the cooked steak tips and toss to coat.
French Fries
- 5
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and cut the large potatoes into thin strips to resemble fries.
- 6
Season and Bake
In a large bowl, toss the potato strips with olive oil (2 tablespoons) and salt (1 teaspoon) until evenly coated. Spread them out on a baking sheet in a single layer.
- 7
Bake the Fries
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Cole Slaw
- 8
Prepare the Vegetables
Shred the green cabbage (4 cups) and carrots (1 cup) using a knife or grater. Place them in a large mixing bowl.
- 9
Make the Dressing
In a separate bowl, mix together mayonnaise (0.5 cup), apple cider vinegar (2 tablespoons), sugar (1 tablespoon), salt (0.5 teaspoon), and black pepper (0.5 teaspoon) until smooth.
- 10
Combine and Serve
Pour the dressing over the shredded cabbage and carrots. Toss to combine until the vegetables are well coated. Refrigerate for at least 15 minutes before serving.