Beef Teriyaki With Mango 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.

MANGO BEEF

Steps:

• Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
• Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
• Peel and cut the mangoes into thick slices.
• Heat a wok or large frying pan until it is very hot, then pour in the oil.
• Add the beef and stir-fry for 2 minutes to brown.
• Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
• Give the mixture a final turn and serve at once.

STIR FRIED BEEF WITH MANGO

Steps:

• Cut beef into thin bite-sized slices.
• Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
• Set wok over a high heat.
• Add oil and wait until it's almost smoking, then reduce heat to moderate.
• Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
• Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
• Stir over the heat about 1 minute.
• Serve over 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.

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.

ASPARAGUS BEEF TERIYAKI

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

BEEF TERIYAKI WITH MANGO

Steps:

• Remove tips and strings from snow peas and set aside until needed.
• Saute mushrooms and onions in butter in a large skillet for 2-3 minutes or until onions soften.
• Add beef and cook until browned, then add beef stock and simmer for 5 minutes.
• Whisk together cornstarch with teriyaki sauce and set aside. Pour mixture into skillet and cook, stirring, until mixture thickens.
• Stir in the mango chunks, snow peas and green onions, and cook until heated through.
• Serve over steamed brown rice.