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Asian Beef Strips Recipe

These tender sirloin strips from Joe Varga of Collingswood, New Jersey are marinated in a soy sauce mixture that gives them a wonderful Asian flavor. For a more ethnic version, you could use Japanese rice wine (sake). The beef strips can also be grilled.
TOTAL TIME: Prep: 15 min. + marinating Broil: 5 min. YIELD:2 servings


  • 1/2 pound beef top sirloin steak, cut into 1/4-inch strips
  • 2 green onions, thinly sliced
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons white wine or unsweetened apple juice
  • 4 garlic cloves, minced
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional


  • 1. Flatten each strip of steak to 1/8-in. thickness. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
  • 2. Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired. Yield: 2 servings.

Nutritional Facts

3 ounce-weight: 195 calories, 7g fat (2g saturated fat), 63mg cholesterol, 436mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews for Asian Beef Strips

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greatwithoutgluten User ID: 6330173 158862
Reviewed Jul. 11, 2013

"I made this recipe on a work day and it turned out to be very easy and tasty! I made minor changes due to what ingredients I had available.I used gluten free soy sauce and did not have sesame seeds so I left those out. My husband could not stop talking about how much he enjoyed this recipe too.I'm certain we will be having this recipe again soon!"

purromaniac User ID: 5624082 95151
Reviewed Jul. 19, 2012

"This is a great way to jazz up an ordinary steak. The beef strips were easy to prepare. They turned out tender and delicious. The whole family enjoyed them."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.