EASY BEEF TERIYAKI
Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
Provided by Kelley Simmons
Number Of Ingredients 12
Steps:
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat 2 tablespoons of oil in a large skillet.
- When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan.
- Add in garlic and ginger and cook for 1-2 minutes.
- In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
- Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
- In a small bowl mix together the cornstarch and water.
- Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
- Add steak back to the pan and toss to coat the beef with the sauce.
- Serve immediately with green onions and sesame seeds if desired.
Nutrition Facts : Calories 393 kcal, Carbohydrate 34 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1910 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
GROUND BEEF TERIYAKI
Quick, easy, and delicious. Perfect for a filling lunch or dinner. Serve this over warm rice, noodles, or zoodles if desired! You could also wrap up in lettuce leaves for tasty lettuce wraps.
Provided by Rebekah Rose Hills
Categories World Cuisine Recipes Asian Japanese Main Dishes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
- Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
- When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
- Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 26.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 2062.7 mg, Sugar 18 g
THE BEST TERIYAKI BEEF JERKY
I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.
Provided by Michael_Simes
Categories Lunch/Snacks
Time 6h20m
Yield 3 lbs
Number Of Ingredients 16
Steps:
- Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
- Mix ingredients in extra large bowl with whisk until completely blended.
- If beef is more than one inch thick, slice across to create equal thickness.
- Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
- Incorporate beef into ingredients to cover.
- Marinate beef overnight.
- Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
- Hang beef skewers across oven rack so beef hangs freely.
- Cover entire oven rack with skewers of meat.
- Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
- Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
- Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
- Once finished,
- Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
- Remove beef strips from skewers and store them in an airtight container.
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
GROUND BEEF TERIYAKI
Make and share this Ground Beef Teriyaki recipe from Food.com.
Provided by Steve P.
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In skillet over medium heat, in hot oil, cook onions, celery, carrots and bell pepper until tender-crisp.
- Remove from skillet and set aside.
- In same skillet, cook ground beef until browned.
- Drain off fat; stir in gravy, soy sauce, ginger and red chilies.
- Add vegetables and heat to boiling, stirring occasionally.
- Serve over rice.
SESAME BEEF BITES
A really quick-yet-elegant finger food perfect for holiday parties!
Provided by KerriJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Spread the beef cubes onto the prepared baking sheet. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of beef with a toothpick and place onto a serving platter. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 2.3 g, Cholesterol 47.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 405.7 mg, Sugar 1.7 g
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- Trim steaks and cut into two centimeter cubes and transfer to a bowl with the teriyaki sauce, ginger, and garlic to marinate for two hours, refrigerated.
- To assemble the bites: slice white and light green parts of green onions into five centimeter lengths. Save the dark green ends in the fridge for something yummy (like a black forest ham omelette) in the morning. Thread soaked toothpicks through one cube of marinated beef, then a piece of green onion, and finally a mushroom half.
- Preheat a grill pan over medium-high heat. Drizzle the skewers with a bit of the oil and place on the preheated pan. Cook, turning occasionally, for about five to seven minutes total. Steak pieces should be tender and mushrooms and green onions softened and lightly caramelized. Occasionally brush the skewers with additional sauce (fresh, not from the marinade dish). Note: teriyaki sauce does contain sugar so be careful that it doesn’t get overly charred during cooking; lower the temperature to medium if needed.
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