About this recipe: A really quick-yet-elegant party nibble - perfect for Christmas and New Year's parties.
These were tasty. I used london broil and marinated for 2 hours. I would recommend a longer marinating time than that as the flavor did not penetrate the meat as much as I would have liked. I think 4 hours would do the trick well. I also had more than 1lb of meat so I doubled the marinade as well as the garlic and garlic chili sauce since we like things hot. I only added about 2 tsp of sesame oil since I don't LOVE it and it can quickly overpower the flavor of a recipe but that is certainly personal taste. I broiled mine for about 5 mins on each side and also cut some larger than others as I like my beef "mooing" off my plate. I would certainly say to toast the sesame seeds before garnishing as it adds a wonderful flavor. Also as a side note dont forget to let the meat rest for a few minutes before you go poking em with toothpicks (I didn't use toothpicks in mine) to let the juices settle a bit otherwise they are gonna run all over the plate instead of staying in the meat like they need to. All in all a good solid recipe they will make a great appy or a great meat for dinner!! - 14 Sep 2009 (Review from Allrecipes US | Canada)
This recipe received mixed reviews from my very picky family...some loved it, and some hated it. Because beef tenderloin is SO expensive, I used some rib eye steak from the freezer. Rib eye is not quite as expensive as tenderloin, but it is still an excellent cut! I had two pounds of meat, so I doubled the marinade, but only used 1/3 cup of teriyaki sauce later on. I also used fresh chives from my garden instead of green onion. Because of my picky family, who hates anything remotely spicy, I skipped the chile garlic sauce. I marinated the beef for 2 hours before I broiled it. After the beef was cooked through, I transferred everything to a large skillet, and brought the liquid to a boil. I whisked about a teaspoon of cornstarch into the 1/3 cup of teriyaki sauce that I used, poured this into the skillet, and brought it back to a boil. This way, the juices adhered to the beef, and locked in all that flavor. This beef does offer a beautiful presentation...I put rice into the bowls, topped it off with some of the beef, sprinkled it with sesame seeds and chopped fresh chives, and served with Ginger Veggie Stir-Fry from this site...it was the perfect accompaniment! Thanks for sharing this recipe...it is very tasty! - 18 Sep 2009 (Review from Allrecipes US | Canada)
These are yummy! I used sirloin (because tenderloin is pretty expensive here) and it came out good. I marinated for about 2½ hours and the flavour was noticeable - next time I will marinate longer. Made my own teriyaki sauce and ended up putting the finished bites into a saucepan with the teriyaki (because I wanted the sauce to stick more.) Added a bit of cornstarch to thicken it up - Worked perfectly! Must have taken a few minutes to do. I didn't serve it as an appetizer, but instead served this over vegetable lo mien which I stir fried in some teriyaki sauce to compliment the bites. It was great! Yummy! I will definitely make this again - just as an appetizer or to serve with another dish. Great both ways. Thanks for sharing. - 15 Sep 2009 (Review from Allrecipes US | Canada)