Transfer the steak to a cutting board and use a sharp knife to chop it into bite-sized pieces.

Place the chunks of steak in a large zip lock bag with ½ cup of teriyaki sauce. Seal the bag and move everything around so that all of the steak is saturated in sauce. Refrigerate for at least 15 minutes, but ideally 1 to 3 hours and up to 24 hours.

When you’re ready to cook the steak bites, heat 1 to 2 tablespoons of avocado oil, vegetable oil, olive oil, or cooking oil of choice in a large cast iron skillet. I recommend using a 12-inch cast iron skillet if you have one so that you can cook all of the bites at the same time and they will have plenty of space. Allow the skillet to heat over medium-high heat until it is sizzling hot.

Carefully place the pieces of steak onto the hot skillet, allowing excess marinade to drip off before placing the bites on the skillet. Cook 2 minutes per side on two sides, or until the steak bites are crispy on the outside and reach your desired level of doneness. The cooking time depends on how well you like your steak cooked. Stick with two minutes on two sides for medium-rare over medium-high heat or cook on medium heat for a longer period of time to get a glazed effect. Note: it can be difficult to get medium-rare steak bites and also have a crispy crust. For the best results, be sure the skillet is very hot and carefully monitor the steak bites so that they don’t overcook but still get deeply golden brown on the outside.

If you aren’t as concerned about medium-rare steak bites, just be sure to get the optimal golden brown crust on the outside.

For a caramelized effect, add teriyaki sauce to the skillet at the end of the cooking process and continue stirring or flipping until the sauce caramelizes around the steak bites.

Serve teriyaki steak bites with extra teriyaki sauce or stir fry sauce and your favorite side dishes. If you’re serving them as an appetizer, be sure to include a small bowl of teriyaki sauce to the side for dipping and garnish with sesame seeds and green onions.