Beef Teriyaki With Cucumber Salsa Food

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 STIR-FRY

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

Steps:

• Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.

STEAKS WITH CUCUMBER SAUCE

Steps:

• Place steaks in a shallow dish; add teriyaki sauce and turn to coat. Cover; refrigerate overnight. In a bowl, combine the cucumber, sour cream, mayonnaise, chives, dill and salt. Cover and refrigerate., Drain steaks, discarding marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with cucumber sauce.

BEEF TERIYAKI

Steps:

• Combine all ingredients, including liquid from pineapple, and marinate, covered and refrigerated, 1-3 hours.
• Thread beef and pineapple alternately on metal skewers or soaked wooden skewers. Discard leftover marinade. Grill about 5-8 minutes, turning once, until beef is cooked.

TERIYAKI BEEF ROAST

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

BEEF TERIYAKI

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.

SPICY TERIYAKI BEEF SALAD

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside. , Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.

TERIYAKI BEEF MARINADE

Steps:

• In a small bowl, mix all ingredients. Use to marinate beef.

TERIYAKI BEEF & LETTUCE CUPS

Steps:

• Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
• Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
• Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
• Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.

BEEF TERIYAKI

Steps:

• Put beef in freezer for 20 minutes to harden (it is easier for cutting). Cut meat into 1/4-inch thick slices, 4 inches long, 2 inches wide. Put on 6-inch bamboo skewers.
• Mix flavorings together until smooth; pour over beef and marinate for at least 2 hours.
• Heat fryolator or grill to 350°F; cook 10 minutes.

BEEF TERIYAKI WITH CUCUMBER SALSA

Steps:

• Combine ingredients for marinade.
• Immerse steak in marinade, turning to coat.
• Refrigerate at least half an hour.
• Peel cucumber and dice into 1cm cubes.
• Slice capscicum into strips and then across ways to be about the same size as the cucumber.
• Slice spring onions on the diagonal (make sure you use some of the green bit) Combine in a salad bowl.
• In a small saucepan, combine the sugar, vinegar and 2 tbs water.
• Boil, stirring until the sugar has dissolved, and them simmer for 2 minutes, or until it has thickened slightly.
• Squeeze in the lemon juice.
• Allow to cool for a few minutes, and then poor directly over the salsa.
• Cook the meat to your liking.
• Retain the marinade.
• I use the GF and have it rare.
• Allow it to rest at least 10 minutes.
• Slice the steak into thin strips, retaining the shape of the steak.
• Boil the marinade for 3 minutes to remove any bacteria.
• Keep warm until serving.
• Serve the steak on a bed of plain rice.
• Top with some reserved marinade, and the salsa and finally with the sesame seeds.

GROUND BEEF TERIYAKI

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.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

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.

GROUND BEEF TERIYAKI

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.

TERIYAKI BEEF STEW

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.

TERIYAKI GROUND BEEF SKILLET

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.