Quick School Videos

Excellent quality, delicious taste, superb consistency – some of the best I’ve ever had

More About Nick Nairn Nick Nairn

Nick's Teriyaki Sirloin Steak

Sirloin Steak glazed with classic Japanese sweet & sticky teriyaki sauce

Prep Time


Cook Time


Cooking Method


Recipe Category

Beef recipes

Recipe Cuisine

Japanese Mix

Recipe Ingredient

Sirloin Steak



Total Time


For the Sirloin Steak

  • 240g of Sirloin Steak   Buy Now
  • 1/3rd clove of garlic
  • Small ginger
  • Salt & pepper
  • 2 tablespoon of vegetable oil

For the Teriyaki Sauce

  • 12g of light Japanese soy
  • 12g of rice wine
  • 20g of honey
  • 10g of lime juice
  • 1/3rd clove of garlic
  • Small ginger
  • 2 tablespoon of vegetable oil


Remove steak from packaging to bring to room temperature. Chop ginger and garlic finely. Season steak with salt and pepper. Pre-heat pan dry for 220 degree and add vegetable oil. Add steak and turn in 3-4 mins each side for medium rare.

Nick’s Tip -Listen for the oil to crackle and then turn. Don’t move the steak too much. 


Keep the steak at the edge of the pan. Check the temperature for 30 degree C and then remove to rest.
For the teriyaki sauce – add ginger, garlic, rice wine, soy sauce, honey and lime juice.

Nick’s Tip -Make more teriyaki mix then you need as not all will stick on the steak.


Check the teriyaki sauce to be ready. Part the mix and it should come back together.
Add steak to pan and cook till glazed.
Serve with lime juice.