TERIYAKI BEEF STEW
As they say, necessity is the mother of invention" I created this recipe because I had a package of stew meat I needed to use. I spotted the ginger beer in the fridge and rest was history. This stew has a delicious sweet-tangy flavor. It's nice to have a different way to serve an inexpensive meal. -Leslie Simms, Sherman Oaks, California
Provided by Taste of Home
Categories Dinner
Time 6h50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, brown beef in batches. Transfer to a 3-qt. slow cooker. , In a small bowl, combine the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef. Cover and cook on low for 6-8 hours, until meat is tender. , Combine cornstarch and cold water until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 528mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
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 BEEF CASSEROLE
This beef teriyaki casserole is so easy to make! It's packed with rice, steak, veggies, and homemade teriyaki sauce. Perfect for busy weeknights!
Provided by Sweet Basil
Categories 50 + Best Easy Asian Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Make the teriyaki sauce per linked directions.
- Place 3/4 cup sauce in a ziploc bag with the meat. Place the meat in the freezer.
- Preheat the oven to 350 degrees.
- Heat a small skillet over medium heat with a dash of oil.
- Whisk the egg in a bowl and put it in the skillet, lifting and tilting the egg to allow more raw egg to run underneath until set, gently flip the egg.
- Cook until set and remove to a cutting board to cut in small pieces.
- Place the oil in a large skillet and add the rice, stirring occasionally for 3 minutes.
- In a small dish, whisk together the soy sauce, brown sugar, white sugar, ginger and red pepper.
- Pour into the rice and stir to coat evenly.
- Add the veggies and set aside in a 9x13-inch baking dish.
- Remove the meat from the freezer and slice thin, putting any you don't use back in the freezer.
- Heat the skillet to medium high heat.
- Add a little oil and once hot, add the steak, cooking for 3-5 minutes. Remove to the casserole dish with the rice and steamed veggies.
- Add the egg pieces to the casserole dish.
- Add a drizzle of teriyaki sauce all over the casserole and toss to coat.
- You can bake to crisp up the top if you'd like or serve as is with another drizzle of teriyaki sauce.
Nutrition Facts : ServingSize 1 bowl, Calories 291 kcal, Carbohydrate 56 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 2500 mg, Fiber 3 g, Sugar 9 g
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
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
BEEF TERIYAKI CASSEROLE
Make and share this Beef Teriyaki Casserole recipe from Food.com.
Provided by Boo Chef in West Te
Categories Asian
Time 55m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Bring 4 quarts of water to a boil in a large pot (with a perforated pasta insert, if available) over high heat. Add 1 tablespoon salt, the beans, and peppers; cook until the vegetables are brightly colored and slightly crunchy, about 1 minute. Remove the vegetables from the boiling water with a slotted spoon (or by lifting out the past insert, if using) and spread out over a paper-towel-lined baking sheet to drain and cool. Return the water to a boil and add the rice; cook until almost tender but still firm to the bite, about 12 minutes. Drain thoroughly.
- Meanwhile, thoroughly pat the meat dry with paper towels. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Distribute half of the meat evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Transfer the meat to a clean plate; set aside. Add 1 more tablespoon oil to the skillet and return to medium-high heat until just smoking; brown the remaining meat and transfer it to the plate.
- Whisk the soy sauce, mirin, sugar, and cornstarch together until the sugar has dissolved; set aside. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the ginger, garlic, and minced scallions; cook until fragrant, about 30 seconds. Briefly re-whisk the soy mixture and add it to the skillet. Bring to a simmer and cook until thickened, 1 to 2 minutes. Off the heat, add the browned meat and toss to coat.
- Spread the rice into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Spread the cooked beans and red peppers over the rice. Spread the beef evenly over the vegetables and sprinkle with the sesame seeds. Bake until the beef looks dark and glossy, 15 to 20 minutes. Sprinkle with the sliced scallion greens. Serve immediately.
Nutrition Facts : Calories 1035.4, Fat 57.9, SaturatedFat 21.1, Cholesterol 222.1, Sodium 1947.7, Carbohydrate 51.8, Fiber 4, Sugar 13.6, Protein 71.3
BEEF TERIYAKI
I got this recipe from the Campbell's site. I add my own stuff when making the marinade as well, so play around with different amounts and spices.
Provided by Color Guard Mom
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips.
- Combine remaining ingredients; pour over steak.
- Marinate 2 hours or more.
- Thread meat on 4 skewers.
- Broil or Grill about 4 inches from heat until desired doneness (5-10 minutes),
- brushing with marinade and turning once.
- Heat remaining marinade; thicken if desired. Serve with meat and rice.
TERIYAKI GROUND BEEF SKILLET
A quick and easy one-pan, kid-friendly skillet dinner with sweet, rich, and flavorful meat and an Asian twist. The perfect weeknight dinner served with white rice.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
- Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Turn the heat down, and simmer for about 5 minutes.
- Sprinkle with sesame seeds and sliced green onion and serve.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 5.5 g, Sodium 2141.8 mg, Sugar 12.8 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.
EASY AND QUICK BEEF TERIYAKI
A wonderful Asian dish thats easy to make, and on your table in around 10 minutes. Serve with hot white rice. To save time you can slice the beef a day ahead or purchase the already sliced stir-fry beef at your grocery store. All amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Meat
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok or stir-fry pan, heat oil on high.
- Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
- Add in the beef strips; cook for about 1 minute.
- Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
- Add in the stock; boil for 5 minutes over medium-low heat.
- Add green onion and onion; stir-fry for 1 minute.
- Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
- Serve on cooked rice.
Nutrition Facts : Calories 661.2, Fat 46.1, SaturatedFat 16.1, Cholesterol 166.6, Sodium 780.5, Carbohydrate 8.6, Fiber 0.8, Sugar 3.8, Protein 50.4
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ONE PAN TERIYAKI BEEF & RICE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
4/5 (2)Total Time 30 minsCategory DinnerCalories 474 per serving
- Add the rice, red bell pepper, broccoli, broth, teriyaki sauce, and garlic to the skillet and mix well. Bring to a boil, then cover and reduce to low and simmer for 20-25 minutes, or until rice is tender.
- Remove from heat. To serve, garnish with your choice of chopped green onion and an extra drizzle of teriyaki sauce and spicy mayo. Enjoy!
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