steak bites with cranberry miso sauce

Steak Bites with Cranberry Miso Sauce

These next-level steak bites are made with tender Black Angus New York Strip steak, cubed and soaked in an umami-filled ginger-soy-sake marinade. Paired with crisp rice cakes and covered with an absolutely delicious blended cranberry miso sauce, these bites add up to an exceptional eating experience.

Prep Time: 1 Hour
Cook Time: 20 Minutes



  • New York Strip Steak
  • 1-2 New York Strip Steaks
  • Cranberry Miso Sauce
  • 2 Tbsp red onion, minced
  • 2 pieces scallions (end white part)
  • 1 14 oz. can cranberry sauce (with whole berry)
  • 1 Tbsp Japanese rice vinegar
  • 1 Tbsp orange juice
  • ¾-1 tsp miso paste (white)
  • 1 Tbsp cooking oil
  • Marinade Sauce
  • 1 ½ Tbsp light soy sauce
  • 1 ½ Tbsp sake (can use ginrei instead of sake for a lower sugar option)
  • 1 ½ Tbsp mirin (pro tip: can sub dry sherry, dry white wine, or sweet marsala)
  • 1 Tbsp sugar
  • 1 tsp ginger juice
  • Pinch of salt and dash of black pepper
  • Rice Cake Crispies
  • 1 Cup cooked rice
  • ¾ Tbsp rice vinegar
  • ½ tsp salt
  • Cooking oil


  1. Prepare your marinade, mix all marinade ingredients in a Ziploc bag and mix well
  2. Cut steak into 1 ¼ inch cubes and place in the Ziploc bag with the marinade, then refrigerate for a minimum of 2 hours to overnight
  3. In a heated pan, lightly brown the shallots and scallions until fragrant, then add the rest of the cranberry miso sauce ingredients to the pan
  4. Mix well, cook, and simmer over medium heat for 2 minutes, or until the sauce gets bubbly, then turn to low heat and simmer for a few more minutes
  5. Remove a few berries from the mixture and blend the rest in the blender
  6. Set sauce aside until ready to use
  7. Reheat cooked rice to be slightly hot, then in a box mix all seasoning ingredients and stir well
  8. Tear a large sheet of wax paper, lay it on a flat surface and place a layer of rice (1/2 inch thick) onto paper, then fold paper over to flatten the rice evenly and press down to pack the rice together
  9. Place a plastic film wrap directly over the uncovered rice, then put a cookie cutter over the plastic film to mold the rice and cut
  10. Use fingers to firmly press the plastic film into the cooked rice to make sure the rice is evenly spread inside the mold and is firm
  11. Push out the cut rice from the mold
  12. Heat pan and add a thin layer of cooking oil, then fry each rice cake over medium heat until one side is firm, lightly brown, and crisp (flip over and repeat)
  13. Remove rice cakes from the pan and lightly pat dry excess oil on on paper towel, then set cooked rice crispies aside
  14. Remove marinated beef from the refrigerator
  15. Heat cooking oil in wok or pan to high heat
  16. Cook steak on all sides until it’s nicely charred, about 5-8 minutes total, or until the steak reaches your preferred internal temperature
  17. Let rest for at least 5 minutes
  18. Stick each piece of steak with a toothpick
  19. Place tooth-picked steak on top of each rice cake crispie
  20. Lightly spoon cranberry sauce over steak bites and enjoy!

From 1855 Ambassador Shirley Lim


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