Oh this recipe is incredible, we finally got it just right! Better than any take-out around! Thinly sliced, finest beef, crispy fried and lavishly smothered in a reduction of ginger-laced teriyaki that clings to every bite. This is the recipe for keeping.
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6Servings


  • 2 (6-ounce) rib-eye or sirloin steaks
  • 4 tablespoons cornstarch

  • vegetable oil, for frying

  • 1 hot red chili, seeded and thinly sliced
  • 2 cups cooked Jasmine rice

Teriyaki glaze

  • 1/4 cup reduced sodium soy sauce

  • 1/4 cup brown sugar, packed

  • 1/4 cup sugar
  • 2 tablespoons freshly squeezed orange juice

  • 2 tablespoons rice vinegar

  • 2 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon Sriracha, optional

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds

  • 1 green onion, thinly sliced


Heat vegetable oil in large skillet or wok over medium heat. In large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to stockpot.
Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to paper towel-lined plate.

In medium saucepan over medium heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.

Serve immediately, garnished with sesame seeds and green onion, with Jasmine rice.