Asian BBQ Beef Strips

Sweet with a hint of tartness.  Another quick one-pot meal where the sauce makes itself.  Recipe is for 2 servings, but can easily be doubled. Healthy meal that’s easy on calories too.

I take advantage of my rice cooker whenever I can.  Not only does it produce wonderful and tasty meals, it’s very economical too because you can literally cook your entire dinner in it.

This dish starts out with nice, lean sirloin steak or sirloin tip steak.  It’s sliced really thin, and that’s easily done by slicing the meat with a very sharp knife when it is partially frozen.

All ingredients are placed in the rice cooker and when it goes to “WARM” setting it should be done.  It is done when the sauce is thickened and glossy, but not *too* thick.  A rice cooker cooks by reduction so it is perfect for these types of recipes.

This can be served on any kind of hard roll or over rice/pasta.  

Asian BBQ Beef Strips

• 4 oz lean sirloin steak, sliced very thin
• 1/4 cup low-sodium soy sauce
• 2 tbs brown sugar
• 2 tbs dry sherry or dry white wine
• 1 tbs rice vinegar (white may be substituted)
• 1 tsp dark sesame oil
• 2 tbs sesame teryaki basting sauce or glaze (I buy this in Aldi, but it is available in the Asian section of most groceries)
• 1 cup water
• 1 large garlic clove, crushed
• 1 slice fresh ginger or 1/4 tsp ginger powder

Place all ingredients in a 7 or 10-cup rice cooker.  Switch to “COOK.”  This should be done in about 30 minutes.  The sauce should be the consistency of maple syrup.  If it is not, re-set the cooker and cook until sauce reaches that consistency.


Serve on a hard roll or with rice/pasta and a salad.

Makes 2 servings.

Asian BBQ Beef Strips

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