Beef Teriyaki Fried Rice Food

ORANGE TERIYAKI BEEF WITH PINEAPPLE EDAMAME FRIED RICE.

Steps:

• To make the rice, heat a large skillet over medium high heat. Add 2 tablespoons sesame oil, the pineapple, shelled edamame and cashews. Cook until caramelized, about 5 minutes. Remove from the skillet and place on a plate. Add the remaining 2 tablespoons oil and the rice, cook 5 minutes or until the rice is toasted. Stir in the pineapple, edamame and cashews. Add the soy sauce and green onions, toss well. Remove from the heat and keep warm.
• To make the beef, in a square baking dish or gallon size ziplock bag, combine the orange juice, soy sauce, brown sugar, rice wine, ginger, garlic and honey. Add the sliced beef and allow it to sit in the marinade for 10-30 minutes.
• Meanwhile, whisk the corn starch with 1/4 cup cold water.
• Heat a large skillet or wok over medium high heat, add a drizzle of oil. Remove the beef from the marinade (do not throw the marinade away). Add the beef in batches to the hot skillet and sear until just browned and cooked through, about 3-4 minutes. Remove from the skillet and repeat with any remaining beef. Once all the beef has been cooked, add a little oil if needed and then add the mushrooms + broccoli. Cook for about 5 minutes or until just tender. Pour the reserved marinade and the Chinese five spice, in with the veggies and bring to a boil, whisk in the cornstarch mixture until smooth. Reduce the heat to medium and add the beef. Simmer until the sauce has thickened and coats the beef, about 4-5 minutes.
• Serve the beef over the fried rice. Top with orange segments, sesame seeds and fresh basil.

EASY BEEF TERIYAKI

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.

TERIYAKI CHICKEN FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
• Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

Steps:

• Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
• In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
• In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
• Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!

TERIYAKI BEEF CASSEROLE

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.

BEEF & BROCCOLI FRIED RICE RECIPE BY TASTY

Steps:

• Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
• In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
• In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
• Serve garnished with scallions.
• Enjoy!

BEEF TERIYAKI

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.

TERIYAKI BEEF FRIED RICE

Steps:

• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Cook the rice by the dry method: 1 part rice to 1.5 parts liquid. When cooked spread on a sheet tray and leave to dry out for about an hour.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Slice up the beef into small strips or cubes. Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Prep the veg by cutting into small even, easily cooked dice. Par steam the broccoli florets.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Crack the eggs into a bowl and fork mix them.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Heat the wok over high heat, pour in some oil. Scramble the eggs and then place in a bowl.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Stir fry the beef until just cooked, and then place in the bowl with the cooked egg. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Stir fry the onions, and then place in the bowl with the cooked egg and beef.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Add the cooked rice to the wok, and stir until heated through. Add the cooked / reserved items back to the wok, and stir until heated through.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Check the seasoning and adjust with more teriyaki sauce if desired.
• p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Sprinkle on some Shichi-mi tōgarashi . Sprinkle with reserved green onion tops before serving.

TERIYAKI FRIED RICE

Steps:

• 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
• 2. Divide the fried rice between two or three thermoses.

TERIYAKI BEEF STIR FRY

Steps:

• Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
• Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
• Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
• Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
• When the vegetables are ready, add the water chestnuts and return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.

TERIYAKI BEEF FRIED RICE

Steps:

• Melt 1 Tbsp of butter in a large skillet. Add the beaten eggs and season lightly with table salt.
• Cook in a solid sheet. Carefully fold and remove from the skillet. Slice into strips and set aside.
• Drizzle the skillet with olive oil. Add the ground beef, green onion, garlic salt and black pepper. (Reserve 2 Tbsp green onion for garnishing)
• Cook over medium-high until the beef has browned and no pink remains. Drain any excess fat from the pan.
• In a small bowl, whisk together the teriyaki sauce, sesame oil, brown sugar, ground ginger and sriracha sauce.
• Add to the skillet along with the rice and peas. Cook over medium stirring constantly.Cook just until the peas begin to thaw.
• Add the egg strips and remaining butter to the skillet. Stir until the butter has melted then remove from the heat.
• Serve immediately sprinkled with toasted sesame seeds and reserved green onion.

BEEF FRIED RICE

Steps:

• In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.
• Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.
• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

BEEF FRIED RICE

Steps:

• In a skillet, cook beef untilno longer pink, and drain.
• In a large bowl, beat eggs, and pepper.
• In a skillet, heat 2 tablespoons, oil over medium heat.
• Add eggs to skillet.
• As eggs set, lift the edges, letting uncooked portion flow underneath.
• When eggs are completely cooked, remove from skillet, and cut into strips.
• Return to pan.
• Stir in remaining ingredients.
• Cook and stir over low heat in remaining oil for 5 minutes, or until heated through.