Sirloin With Teriyaki Broth

Total Time:
25 min
15 min
10 min

4 servings

  • 1 bunch radishes (with greens)
  • 5 tablespoons teriyaki sauce
  • 3 tablespoons oyster sauce
  • 3 teaspoons grated peeled ginger
  • Freshly ground pepper
  • 1 1/2 pounds boneless sirloin steak (about 1 1/2 inches thick)
  • Vegetable oil, for the pan
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon packed brown sugar
  • 2 small sweet potatoes, peeled and cut into 1/4-inch-thick rounds
  • 1 bunch scallions, white and green parts separated, cut into
  • 1 1/2 -inch pieces
  • Toasted sesame oil, for drizzling
  • Roughly chop the radish greens. Cut the radishes into eighths.
  • Heat a grill pan over medium-high heat. Mix 2 tablespoons teriyaki sauce, 2 tablespoons oyster sauce, 1 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.

  • Meanwhile, bring the remaining 3 tablespoons teriyaki sauce, 1 tablespoon oyster sauce and 2 teaspoons ginger, the vinegar, brown sugar and 2 1/2 cups water to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes.

  • Add the radish and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil.

  • Per serving: Calories 336; Fat 9 g (Saturated 3 g); Cholesterol 69 mg; Sodium 403 mg; Carbohydrate 24 g; Fiber 3 g; Protein 38 g

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    FN_FN Kitchens Homemade Frozen Chicken Fingers.tif

    This recipe is featured in:

    Healthy Weeknight Dinners