Large pieces of cubed sirloin tip roast is sautéed with peppers, onions, and garlic, in this Skillet Beef Teriyaki dish. Finish with green onions and sesame seeds for a quick and easy main!
This is certainly one of those dishes that looks like a million bucks. It tastes like a million bucks too. But, it’s very inexpensive. And, it takes very little time. It’s a dish that would work very well for a family with working parents and kids in school.
Since it takes very little time to prepare this Skillet Beef Teriyaki, it’s a perfect weeknight meal option. The clean up is easy too, which again, makes it a weeknight favourite.
SIRLOIN TIP ROAST
Sirloin tip roast is from the hindquarters. The sirloin tip roast is flavorful. Like most lean cuts, it can be tough and is mostly braised or stewed. I have found that it works very well in a quick fry recipe as well.
You can keep the beef tender and moist. The secret is to cut the roast into large pieces. I try to cut them evenly into 1 1/2 inch cubes. This allows me to sear the outside of the beef on all sides, while keeping the inside pink.
The chunks of beef are too large, so we can’t call them bite-sized. And, they shouldn’t be! If I’m going to eat beef, no matter how it’s cut, I need to eat it with a steak knife. It just doesn’t feel like beef unless I can cut into it. Who’s with me!?
OTHER BEEF OPTIONS
To be perfectly honest, you can use just about any cut of beef you want for this dish. Here’s how I decide. If I’m going to take the time to sear all of the sides, and if I want a dish to be quick and easy, I’ll choose a cut of beef that has a lot of fat or marbling. This helps to keep the beef tender and moist during the frying process.
In terms of sirloin tip roast, the best choices are the center roast or the center steak. The side steak is also a good choice. Of the sirloin tip cuts, these three have the most marbling and will result in a better dish overall.
VEGETABLES
You will note in the photographs that the red and green peppers, as well as the onions, are cut quite large. Since Skillet Beef Teriyaki was designed to be a quick and easy meal, the larger pieces eliminate the need to spend too much time chopping. Additionally, since the pan is quite hot, I wanted to keep the veggies bright and crisp. Nobody likes overcooked peppers!
This dish can be prepared with other quick-cook veggies as well. Let’s see, I would consider using mushrooms, broccoli, celery, cauliflower, green beans, asparagus, etc. These are the types of vegetables that can be easily prepared in a skillet with very little time and effort.
I have prepared this dish using a bag of mixed frozen vegetables too. Don’t judge me. I was in a hurry! It turned out good enough, but there’s really no exception for fresh-cut vegetables. Certainly when it comes to peppers, onions, and garlic!
TERIYAKI SAUCE
Again, this recipe was prepared with quickness and ease in mind. Also, very little clean up was at the forefront too. With that said, you have two options. You can buy a jar of prepared teriyaki sauce at the store. And, that’s perfectly fine!
Or, you can make your own in literally minutes. All you need is a few pantry ingredients and one sauce pan. Yes, another one pan recipe! I have been preparing my own teriyaki sauce for years. If you’ve been a follower of Lord Byron’s Kitchen for any length of time, you may have tried it too.
10 Minute Teriyaki Sauce is prepared with garlic, ginger, honey, brown sugar, and soy sauce. Most of you will have all of those ingredients on hand already! But, like I said, if you prefer to buy a jar of it, you can certainly do that too!
Skillet Beef Teriyaki
Ingredients
- 2 pounds sirloin tip roast, cut into 1 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large green bell pepper, cut into 1 inch pieces
- 1 large red bell pepper, cut into 1 inch pieces
- 1 large white onion, cut into 1 inch pieces
- 3 cloves garlic, minced
- 1 teaspoon dried red chili flakes, optional
- 1/2 cup teriyaki sauce
- 2-3 whole green onions, cut into 1 inch lengths
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Add the beef to a large bowl. Add the salt and pepper and toss well to coat evenly.
- In a large skillet, over medium-high heat, add the olive oil. Fry the beef in batches. Do not overcrowd the skillet! Sear for 2-3 minutes on each side or until browned. Once the beef is seared, move to a plate and fry the next batch.
- Once all of the beef has been seared, add the red and green pepper and onion. Stir to combine and sauté for 1-2 minutes.
- Add the garlic and dried red chili flakes. Stir and sauté for 1-2 minutes more.
- Next, add the teriyaki sauce and beef. Stir to coat and cook for 3-5 minutes or until beef has been heated through.
- Add in the sesame oil, sesame seeds, and green onions. Toss to coat and turn off the heat. Serve immediately.
Nutrition
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