Maple Beef Teriyaki Food

EASY AND QUICK BEEF TERIYAKI

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.

MAPLE TERIYAKI SALMON FILLETS

Steps:

• In a small bowl, whisk the first five ingredients until blended. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes.

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.

THE BEST TERIYAKI BEEF JERKY

Steps:

• Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• Mix ingredients in extra large bowl with whisk until completely blended.
• If beef is more than one inch thick, slice across to create equal thickness.
• Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• Incorporate beef into ingredients to cover.
• Marinate beef overnight.
• Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• Hang beef skewers across oven rack so beef hangs freely.
• Cover entire oven rack with skewers of meat.
• Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
• Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• Once finished,
• Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• Remove beef strips from skewers and store them in an airtight container.