Cooking Instructions

• In a liquid measuring cup or salad shaker whisk together the cornstarch and juice or water until no lumps remain. Add the soy sauce, honey, sriracha, rice vinegar, garlic and ginger and whisk or shake until fully combined.
• Pat the beef dry and use a sharp chef’s knife to cut the meat into bite-sized cubes. Season the meat with big pinches of salt and pepper.
• In a large cast iron skillet, heat the avocado oil over medium-high heat. Add the steak cubes in an even layer and cook for 1-2 minutes per side, for a total of 6-8 minutes, until fully cooked through and there is a bit of golden brown caramelization on each piece. The meat will likely release a bit of fat/moisture- I like to take a paper towel and blot up any excess moisture so the steak gets a nice sear, instead of steaming in the excess liquid.
• Reduce the heat to low and add the sauce. Bring to a simmer and cook for 2-3 minutes until sauce is thickened and coats the steak pieces.
• Serve teriyaki steak bites with any grain and veggie of choice. Drizzle on some extra teriyaki sauce and top with thinly sliced green onions and sesame seeds.