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 STIR-FRY FOR 3
"I love creating delicious beef stir fry recipes. Try substituting chicken, shrimp or tofu for the beef, and add a healthy mix of water chestnuts, bean sprouts or nuts" - Jennifer Wickes, Pine Beach, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm., Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
TERIYAKI BEEF STIR-FRY
I combined slices of steak with tasty peppers and onions to create this satisfying stir-fry.-Rhonda Olivieri, East Earl, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, brown steak in oil; drain. Sprinkle with 3 tablespoons of teriyaki sauce, seasoned salt and pepper. Cover and cook over medium heat for 5 minutes or until meat is almost tender, stirring frequently. , Stir in onion and red pepper. Cover and cook for 5-8 minutes or until meat and vegetables are tender. In a bowl, combine cornstarch, water and remaining teriyaki sauce until smooth. Add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 241 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 986mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
BEEF STIR-FRY
"The best thing about a stir-fry is that you can substitute the vegetables you like most."
Provided by Trisha Yearwood
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
- Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL
This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.
Provided by thedailygourmet
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
- Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
- Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.
Nutrition Facts : Calories 743.5 calories, Carbohydrate 85.3 g, Cholesterol 24.5 mg, Fat 37.1 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 834.6 mg, Sugar 22.5 g
TERIYAKI BEEF STIR-FRY OR MARINADE
Yet another recipe from Chatelaine, but this was originally in the magazine as a salad. The salad didn't appeal to me, but I used it as a base for a great stirfry and used the dressing as a marinade. I then added some things here and there to give it a unique flavor. Cooking time does not include marinating in fridge.
Provided by Cathy17
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients together for the marinade.
- Cut the beef into one inch strips and add to the marinade.
- Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
- To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
- Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
- Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
- Add the beef, mixing well to blend all the flavors and ingredients.
- If you want, you can add some more of the marinade with the beef.
- Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
- It went great with a bottle of Cabernet Shiraz Merlot red wine.
- Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
- If you don't mind the salty flavor, you can add more for your taste.
Nutrition Facts : Calories 525.2, Fat 35.2, SaturatedFat 11.4, Cholesterol 111.1, Sodium 926.2, Carbohydrate 16.7, Fiber 2, Sugar 9.3, Protein 35
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
BEEF TERIYAKI STIR FRY
This is so good, because the meat gets so tender and flavorful after being marinated. It's a great one dish meal, and if you don't have a wok, a skillet will do just fine.
Provided by KittyKitty
Categories One Dish Meal
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Partially freeze steak, slice diagonally across grain into 3 quarter inch strips. The partial freezing, makes slicing easy, and the diagonal cut makes the strips tender.
- Combine next 5 ingredients in a large bowl. Add meat; cover and marinate in the fridge 4 to 6 hours, stirring occasionally.
- Pour 1 tablespoon oil around top of a preheated wok, coating sides, heat medium high for 2 minutes. Add vegetables and stir fry 4 minutes; remove from wok.
- Pour 1 tablespoon oil around top of wok. Remove steak from marinade, reserving marinade; add steak to wok, stir fry, until browned, do not over cook.
- Combine cornstarch and reserved marinade, stirring well, stir mixture into beef. Cook, stirring constantly until thickened.
- Combine veggies and rice, place on a serving dish. Spoon meat mixture over rice.
Nutrition Facts : Calories 294.8, Fat 9.4, SaturatedFat 2.4, Cholesterol 68, Sodium 624.1, Carbohydrate 23.9, Fiber 1.9, Sugar 9.8, Protein 27.3
GINGER BEEF STIR-FRY
Based on Miraklegirl's "Crispy Ginger Beef" (recipe #107072). I modified her recipe based on the ingredients I had on hand. The sauce turned out really yummy, so I'm posting my version here for safe-keeping. (My husband and I aren't huge stir-fry fans, so now that I've found a recipe we both enjoy I'd better not lose it...) Of course, the meat and veggies can be substituted for whatever you have handy (or make it meatless if you want).
Provided by Recipe Book Worm
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Note, because this cooks pretty fast, have all your measuring, chopping, etc done beforehand. Also, if you are planning on serving it on rice or noodles, they should be ready or almost-ready when you begin stir-frying.
- Combine cornstarch and water in a medium bowl. Add beef strips & toss to coat.
- Heat oil in wok or large skillet (on high heat). Toss in beef and stir-fry until cooked (3-5 minutes or so). Remove and set aside.
- Put veggies, garlic & ginger in the pan & stir-fry for about 5 minutes or so.
- Combine soy sauce, vinegar, brown sugar & cayenne pepper; add to pan.
- Bring to a boil, then add the cooked beef.
- Continue to stir-fry until heated through. Top with sesame seeds.
Nutrition Facts : Calories 807.5, Fat 32.8, SaturatedFat 9.9, Cholesterol 83.7, Sodium 1457.3, Carbohydrate 100.7, Fiber 5.4, Sugar 60.8, Protein 29.6
TERIYAKI BEEF STIR FRY
This healthy Teriyaki Beef Stir Fry comes together quickly and features tender beef in an easy homemade teriyaki sauce with any of your favorite vegetables.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 (of 3); about 1 2/3 cup of stir fry per serving (without rice), Calories 436 kcal, Carbohydrate 40 g, Protein 39 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 92 mg, Fiber 6 g, Sugar 18 g
BEEF & MUSHROOM TERIYAKI STIR FRY
I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking.
Provided by JenzyGirl
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
- In skillet, heat oil and saute mushrooms for 3 minutes.
- Add cabbage and saute for 2 minutes.
- Add beef and marinade and stir fry for 5 minutes.
- Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.
Nutrition Facts : Calories 331.3, Fat 16.6, SaturatedFat 5, Cholesterol 46.5, Sodium 1079.7, Carbohydrate 16.9, Fiber 3.3, Sugar 9.2, Protein 30.2
GINGER TERIYAKI BEEF STIR-FRY
Make and share this Ginger Teriyaki Beef Stir-Fry recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat.
- Add ginger and veggies, cook and stir 5 minutes until tender-crisp.
- Add beef and cook/stir 3 minutes or until cooked through.
- Stir in teriyaki sauce until well mexed and heated through.
- Serve with cooked rice or noodles.
Nutrition Facts : Calories 424.2, Fat 22, SaturatedFat 5.9, Cholesterol 102.8, Sodium 2861.4, Carbohydrate 17.6, Fiber 1.6, Sugar 12.8, Protein 37.5
TERIYAKI BEEF STIR-FRY
Serves 2
Provided by JulieAO
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat oil in a large pan over a medium- high heat.
- Add ginger and cook for minutes or until cooked through.
- Add veggies, cook and stir for 5 minutes until tender crisp.
- Stir in teriyaki sauce until well mixed and heated through.
- Add in sesame seeds.
- Service with cooked courgette noodles if required.
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- Slice beef across the grain into very thin strips, trimming and discarding any excess fat. Place in a bowl with 1 tsp (5 mL) cornstarch and soy sauce. Let sit 10 min.
- Heat 2 tsp (10 mL) oil in a large skillet over medium-high heat. Add beef and stir-fry until no longer pink, about 3 min. Transfer to a plate.
- Return skillet to heat and add remaining oil. Add broccoli and red pepper and stir-fry until tender-crisp, about 3 min. Add beef and cooking sauce, tossing to coat; cook until hot. In a small bowl, whisk remaining cornstarch with beef broth until smooth; stir into skillet. Bring to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 2 min. Transfer to a platter and top with green onions.
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- Whisk the soy sauce, sugar,mirin, garlic, cornstarch, red pepper flakes, and sesame oil together and set aside.
- In a saute pan with a lid, steam broccoli florets w/ ¼ C of water over med-high heat until just tender and bright green. Remove from the heat and set aside.
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- Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer. Cook until thickened- about 2 minutes.
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- Whisk the Teriyaki Sauce ingredients together in a small bowl. Remove 1/4 cup and add it to bag with the sliced beef. Massage to coat steak. Marinate at room temperature for 30 minutes (only recommend if using top sirloin) or refrigerate for up to 24 hours.
- Heat a drizzle of vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add pineapple and stir fry until caramelized, about 2 minutes; remove pineapple to a plate.
- Heat 1-2 tablespoons vegetable oil in the now empty skillet over HIGH heat until very hot and sizzling. Drain/pat off excess marinade from beef (if there is any). Add half of the beef to the skillet in a single layer and sear for about 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
- To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 2 minutes. (Don’t over-cook because they will continue to cook in sauce.)
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- For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
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- Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
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- In a small bowl, mix water, gingerroot, garlic, soy sauce, honey, and cornstarch. Stir thoroughly to ensure the cornstarch has been mixed in well.
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