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06 March 2011

Diced Steak Marinated in Teriyaki Sauce & Lime

This has got to be the easiest recipe I have ever done and perhaps the fastest too. Even if I marinated the meat for just a few minutes, the result was so tasty!   To enjoy the meat at its best, you have to eat it as soon as you take it away from the griddle.  If cooked with the correct number of minutes, you should have a very tender & juicy diced steak.  Do not overcook or you will end up with a chewy & dry meat.

The best way to cook this is on a stove top griddle.  If you don't have one, just cook it on a thick bottomed non-stick sauce pan.  Drizzle it with oil and wipe off the excess with a kitchen paper towel. Honestly, I never tried cooking it on a thick bottomed pan but I am speculating that it can be a good alternative.

I personally loved this meat, redolent of Japanese cooking.  After I cooked it for dinner, I did it again for lunch the following day.  In both meals, the meat was completely depleted as fast as I cooked. 

Diced Steak Marinated in Teriyaki Sauce & Lime

Serves 2
  • 350 grams beef steak, diced
  • 1/2 lime, juice
  • 1 tablespoon soy sauce
  • 1/4 cup teriyaki sauce
  • 1 clove garlic, minced
  • pepper
  1. Mix all the ingredients in a bowl.  Leave the meat in the marinade between 15 - 30 minutes. 
  2. Oil the stove top griddle with extra virgin olive oil.  Wipe off excess with a kitchen paper towel.   When the griddle is hot, start cooking.  Keep the fire on medium - high.
  3. Brown both sides of the meat in the griddle, between 3 - 5 minutes each, depending on the thickness of the meat cubes.  Do not overcook because the meat will dry up & harden.  Serve immediately.