HAWAIIAN TERIYAKI STEAK
Provided by Food Network
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the steak:
- Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
- Pineapple Raft:
- Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
- Serve with the grilled beef, if desired, garnished with scallions.
EASY BEEF TERIYAKI
Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
Provided by Kelley Simmons
Number Of Ingredients 12
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.
Nutrition Facts : Calories 393 kcal, Carbohydrate 34 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1910 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
TERIYAKI STEAK
My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
TERIYAKI SIRLOIN STEAK
Since a co-worker shared this recipe with me, I seldom make steak any other way. It's an excellent entree for folks like my husband who really savor tasty meat, and it's earned me many compliments on my cooking.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
Nutrition Facts :
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
GRILLED TERIYAKI STEAK
For your next BBQ, try this amazing Grilled Teriyaki Steak from Delish.com!
Categories steak grilled teriyaki steak teriyaki steak teriyaki beef grilled steak
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cut steak crosswise into 3 equal pieces.
- In a large bowl, whisk together teriyaki sauce, garlic, ginger, scallions, and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
- After the steak has time to marinate, preheat grill (or grill pan) to medium-high and oil the grates.
- Once hot, remove the meat from the marinade and place on the grill. Add scallions to the grill and brush with oil. Season both with salt and pepper. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
- Remove steak from grill and transfer it to a cutting board. Cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.
- Garnish with sesame seeds.
STEAK TERIYAKI
This is NOT like the thick sauce you get from a bottle, so please be warned! It is however absolutely melt in the mouth divine, and a real treat in our home! Recipe is from The Age newspaper (I think!), can easily be doubled.
Provided by currybunny
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Lightly salt the steak and set aside for 10 minutes.
- Fry the onions in 1 tablespoon of the oil in frying pan; remove and set aside, keeping warm.
- Add rest of the oil to pan and heat. Pat the meat dry with paper towels and add to pan. Cook til medium rare, about 2 minutes each side; there should be pink in the middle.
- Remove from pan and set aside, keeping warm.
- Reduce heat to low, add sake to pan and let bubble for 30 seconds, then add mirin, sugar and soy. Stir well and simmer for about a minute.
- Slice meat thinly and arrange on top of rice with onions; spoon sauce over.
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 STEAK MARINADE
This easy teriyaki steak marinade has flavor in every bite of meat making it tender and juicy! This simple recipe can also be used for other types of meat and seafood as well!
Provided by Jamielyn Nye
Categories Condiment
Time 50m
Number Of Ingredients 8
Steps:
- Trim any fat and cube steak if desired. Place the meat in a glass bowl or zip top bag. Set aside.
- Combine the soy sauce, water, oil, honey, Worcestershire sauce, garlic and ginger in a small bowl. Whisk until combined.
- Pour sauce over the steak. Seal bowl or bag and place the in the refrigerator and allow to marinate for at least 30 minutes. Best when marinated for 4-6 hours, or overnight.
- Cook steak as desired (notes below for cooking on grill). Let rest for 5 minutes, before serving. Slice against the grain. Serve while warm.
Nutrition Facts : Calories 151 kcal, Carbohydrate 6 g, Protein 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 618 mg, Sugar 3 g, ServingSize 1 serving
SALMON STEAKS TERIYAKI
Provided by Metro
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Combine first three ingredients in a large dish.Add salmon steaks and marinate 1 hour, turning occasionally.Preheat barbecue or grill pan to medium-hot.Cook steaks 8-10 minutes, giving them a quarter turn to ensure beautiful grill marks.
TERIYAKI STEAK WITH PAK CHOI & NOODLES
Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
- Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
- Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.
Nutrition Facts : Calories 460 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium
CROCK POT TERIYAKI STEAK
Steps:
- Gather the ingredients.
- Cut the round steak into serving-size pieces and pound to 1/8 inch in thickness.
- Combine the ginger, brown sugar, sesame oil, soy sauce, wine, and garlic in a small bowl. Reserve.
- Place the beef in the slow cooker or crockpot and pour the sauce over it. Cover and cook on LOW for 6 to 7 hours.
- Make a slurry combining the cornstarch with the water. Pour it into the slow cooker, mix well and increase the heat to HIGH. Cook for 15 to 20 minutes, or until the sauce has thickened.
- Sprinkle with the sesame seeds and green onions, and serve with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 275 kcal, Carbohydrate 4 g, Cholesterol 102 mg, Fiber 0 g, Protein 36 g, SaturatedFat 4 g, Sodium 625 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
GRILLED TERIYAKI STEAK
Grilled teriyaki steak recipe is full of flavor from being marinated and then grilled to perfection. This easy recipe is a guaranteed hit.
Provided by Eating on a Dime
Categories Main Course
Time 5h7m
Number Of Ingredients 8
Steps:
- Whisk together all the marinade ingredients in a small bowl (all the ingredients except for the steak).
- Cover the steaks with the marinade by placing them in a storage bag or bowl. Allow the steaks to marinade for at least 4 hours but you can also marinade over night.
- Remove the steaks from your refrigerator 45-60 minutes prior to grilling to allow them to come to room temperature.
- Heat grill to 400 degrees F.
- Spray or wipe oil onto the grill grates to prevent the steaks from sticking to the grill.
- Place steaks on a hot grill and cook for 3 to 5 minutes depending on your Steak Doneness preference.
- Flip the steak over and grill for an additional 3 to 5 minutes until steak is cooked to your preference.
- Remove from the grill and allow to rest a minimum of 5 minutes before cutting or serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 23 g, Protein 34 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 798 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
TERIYAKI STEAK
Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.
Provided by Boysmom
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h30m
Yield 4
Number Of Ingredients 3
Steps:
- Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
- Preheat oven to broil OR preheat a barbecue grill.
- When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 23.4 g, Cholesterol 54.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 36.3 g, SaturatedFat 3.4 g, Sodium 5575.6 mg, Sugar 20.3 g
STEAK TERIYAKI
This recipe was found on the Appetite for China blog which features a variety of delicious Asian recipes. When developing the recipe, the blogger, Diana Kuan, was inspired by a steak teriyaki recipe in the cookbook Japanese Cooking: A Simple Art.
Provided by PanNan
Categories Japanese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Salt the steaks lightly on both sides to season and extract juices.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Sauté the mushrooms and shallot for about 4 to 5 minutes, until the mushrooms and well-cooked. Set aside.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the steaks in the pan and brown on one side uncovered, about 3 to 4 minutes. Flip the steaks and brown on the other side for another 2 minutes. Reduce the heat to medium. Splash on the sake, cover the pan, and allow the steaks to cook for another 2 to 3 minutes for medium doneness. (Add a few more minutes for medium-well or well done.).
- Transfer the steaks to a plate and set aside. Add the mirin and dark soy sauce to the meat juices and sake in the pan. Cook uncovered for another 1 to 2 minutes as the meat glaze thickens (forming the teriyaki sauce). Return the steaks to the pan to coat with the sauce, about 30 seconds more on each side.
- You can either serve the steaks whole or cut them against the grain into 1/2-inch slices. Spoon over with the rest of the teriyaki sauce, the mushrooms, and the shallots. Sprinkle the sesame seeds and scallions on top and serve.
Nutrition Facts : Calories 981, Fat 64.5, SaturatedFat 20.2, Cholesterol 255.2, Sodium 1330.6, Carbohydrate 11.8, Fiber 1.2, Sugar 2.8, Protein 74.7
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