Sweet Heat Beef Teriyaki Marinade Food

SWEET HEAT BEEF TERIYAKI MARINADE

Steps:

• Cut beef steak into 1-1/4 inch pieces. Combine marinade ingredients in a bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
• Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
• Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

SWEET TERIYAKI MARINADE

Steps:

• Place all contents into sealable bag and thoroughly mix. If you want to make a side-sauce for dipping later, remove 1 cup of the marinade and set aside.
• Add in meat of choice (Beef, Chicken, Pork, etc) and let marinade for minimum of 3 hours (the longer the better; overnight is preferred). Remove meat from marinade and it is now ready to grill.
• If you wish to make a sauce, heat contents and bring to a slow boil. Mix cornstarch and a small amount of cool water together before adding mixture to sauce. Simmer for a minute or two and remove from heat and allow to cool.
• Contents of recipe are easily adjusted to make more/less depending on crowd. Works great on just about any meat as well as basted on fish!

SWEET HEAT BEEF TERIYAKI MARINADE

Steps:

• Cut beef steak into 1-1/4 inch pieces. Combine marinade ingredients in a bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
• Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers.
• Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

TERIYAKI BEEF MARINADE

Steps:

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

TERIYAKI BEEF WITH PEPPER AND SWEET ONION

Steps:

• In a baking pan season the tri tip with salt, pepper onion and garlic powder. Set marinade for 30 minutes. In a medium bowl add teriyaki glaze and oil and mix. Pour over the roast and into heavy duty zip loc bag and into the refrigerator overnight.
• Place into a hot grill. After 10 minutes turn the tri tip and brush with glaze and repeat the step. When the tri tip is medium remove and let rest for 15 minutes before slicing.
• In a wok over a high heat add in about peanut oil add garlic and ginger and after stir-fry add bell peppers and onion and sauté the mixture. After 2 minutes pour in the teriyaki glaze and Shao Hsing wine and when it comes to a boil thicken with cornstarch to form a light sauce. Season with salt and pepper.
• Pour into a alum pan and top with the sliced tri tip and glaze with teriyaki sauce.