TERIYAKI BEEF STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
- Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
- Serve over rice and garnish with scallions and sesame seeds.
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
- Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
BEEF OR CHICKEN TERIYAKI STICKS
Make and share this Beef or Chicken Teriyaki Sticks recipe from Food.com.
Provided by Iron Woman
Categories High Protein
Time 50m
Yield 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Soak your skewers in water,.
- so that they will not burn on the barbecue.
- Then place your beef or chicken in a bowl.
- Combine sugar, soy sauce, garlic and ginger, marinate beef or chicken, at least 30 minutes.
- Then thread your beef/chicken on the skewers.
- Broil over hot coals for 3 to 5 minutes on each side.
- Serve with rice.
Nutrition Facts : Calories 131, Fat 5.7, SaturatedFat 2.3, Cholesterol 27.9, Sodium 440.4, Carbohydrate 4.1, Fiber 0.1, Sugar 3.7, Protein 15.2
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
BEEF OR CHICKEN TERIYAKI STIR-FRY
I love stir frys and this one is a good one! The longer you marinade the meat in the teriyaki sauce the better it is.
Provided by kzbhansen
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
- Put oil in a wok or a frying pan with a cover and heat.
- Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
- Cook until it is done about 7 minutes.
- Remove the meat from the wok and wipe out the wok with a paper towel.
- Add more oil and stir fry the carrots for about 6 minutes.
- Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
- Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
- Cover and cook for about 5 minutes.
- Serve over rice.
Nutrition Facts : Calories 453.6, Fat 22.7, SaturatedFat 8.7, Cholesterol 77.1, Sodium 3048.1, Carbohydrate 35.5, Fiber 5.2, Sugar 17.5, Protein 30.3
CHICKEN OR BEEF STIR-FRY SAUCE
A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.
Provided by TKinSA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 11.1 g, Fiber 0.2 g, Protein 0.8 g, Sodium 677.8 mg, Sugar 6.5 g
BAKED TERIYAKI CHICKEN STIR FRY
Make and share this Baked Teriyaki Chicken Stir Fry recipe from Food.com.
Provided by Janae
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
- Stir together & simmer until thickened.
- Preheat oven to 375*.
- Place chicken in a greased 9x13 dish.
- Cover chicken with sauce.
- Place in oven.
- Bake for 10 minutes.
- Turn chicken & bake 10 minutes longer.
- Brush chicken with sauce every 5 minutes during baking time.
- Make sure chicken is cooked thoroughly.
- In a large skillet, add 1 T. olive oil and vegetables.
- Stir & put in cut up chicken.
- Stir fry until done.
Nutrition Facts : Calories 94.3, Fat 0.2, Sodium 1060.3, Carbohydrate 20.9, Fiber 2.6, Sugar 15.5, Protein 3.5
BEEF & MUSHROOM TERIYAKI STIR FRY
I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking.
Provided by JenzyGirl
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
- In skillet, heat oil and saute mushrooms for 3 minutes.
- Add cabbage and saute for 2 minutes.
- Add beef and marinade and stir fry for 5 minutes.
- Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.
Nutrition Facts : Calories 331.3, Fat 16.6, SaturatedFat 5, Cholesterol 46.5, Sodium 1079.7, Carbohydrate 16.9, Fiber 3.3, Sugar 9.2, Protein 30.2
CHRISTOPHER'S TERIYAKI STIR FRY
This is a great stir fry recipe for the beginner. A friend's husband makes it for his family of six on a regular basis. His directions are straight forward and simple. Sure to give you great results. Prepping ahead won't take you long and the actually cooking can be complete in under 20 minutes. It's a real hit with the kids. When not making my own teriyaki sauce, my favorite bottled sauce is made by Annie's Organics. The recipe called to stir fry with sesame oil but I choose to fry with other oils with higher smoke points. You can add some sesame oil at the end for flavor.
Provided by Kitchen Witch Steph
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- At least two hours before dinner, combine sliced chicken, garlic, and teriyaki sauce in a bowl.
- Stir, cover, and refrigerate until dinner time.
- Heat wok, or wok-style pan, to high heat; add oil.
- Add chicken and stir until cooked, then add veggies.
- Continue to stir and cook until veggies are firm, then add crushed red pepper flakes to taste and garnish with sesame seeds.
- Serve immediately over rice.
- Note: If you find that your sauce was too liquid the first time you prepare this, try adding a teaspoon of cornstarch to the teriyaki chicken mixture before stir frying next time.
Nutrition Facts : Calories 372.3, Fat 14.2, SaturatedFat 3.4, Cholesterol 69.6, Sodium 2912.3, Carbohydrate 31.6, Fiber 5.9, Sugar 15.3, Protein 32.5
TERIYAKI CHICKEN STIR-FRY
Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.
Provided by echo echo
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
- In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
- Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
- Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
CHICKEN TERIYAKI STIR FRY
I adapted this recipe from Mysterygirl's Chicken Teriyaki (#14610). I updated quantities for the marinade, substituted several ingredients, and basically made it a different recipe in order to reduce prep time. All ingredients come from a can, jar, or freezer bag. In other words: no cutting, no washing, no food prep.
Provided by katkin.michael
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Start defrosting chicken if it's frozen.
- Take the bag of frozen veggies out and let them defrost on your counter.
- Prepare the Marinade: boil water, teriyaki sauce, ginger, onion, garlic powder, and the jarred minced garlic for 2 minutes.
- Cool the marinade while waiting for the chicken to defrost.
- Cut the defrosted chicken into bite sized pieces before marinading.
- Marinate the chicken for 20 minutes: combine the chicken with the marinade in a glass bowl; make sure that all the chicken is coated with marinade.
- Start preparing the spaghetti 5 to 10 minutes before using the marinated chicken. You'll want the spaghetti to be done when you make the left-over marinade into a kind of spaghetti sauce.
- Pluck the chicken out of the marinade with your hands to reserve the marinade in the marinade bowl. Put the chicken on aluminum foil to avoid an extra plate to wash.
- Heat the oil up in a wok or pan.
- Start frying the chicken. You can optionally mess with the foil wrap to recapture any marinade that may have dripped off the chicken.
- While the chicken is cooking for 5-7 minutes, prepare the frozen veggies: open the bag, drain any water, possibly rinse off any frost burn.
- Add veggies to the wok or pan.
- Cook until ready, then distribute it onto serving platters to free up the pan/wok.
- Use a fork to mix cornstarch with 2-3 tablespoons of cold water.
- Pour the remaining marinade (all of about 3 or 4 tablespoons) into the wok and heat to a boil.
- Thicken this meager bit with 1-2 tablespoons of the cornstarch/water mixture. When thickened, consider it sauce.
- Pour said sauce over the spaghetti and mix it up.
- Add the spaghetti to the serving plates and call it a night.
Nutrition Facts : Calories 900.5, Fat 36, SaturatedFat 8.1, Cholesterol 103.5, Sodium 1942.5, Carbohydrate 97.7, Fiber 4.1, Sugar 9.4, Protein 43.8
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