TERIYAKI STEAK LETTUCE WRAPS
These Teriyaki Steak Wraps feature a homemade sauce for an easy weeknight dinner.
Provided by Emily Bites
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Combine the soy sauce, the ¼ cup water, the brown sugar, honey, ginger, ½ teaspoon of olive oil, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
- Bring one tablespoon of oil to medium heat in a large skillet. Add the steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Add the teriyaki sauce you made from step 2 and stir to coat. Cook for another minute or two and remove from heat.
- To build the lettuce wraps: each serving is about 3 1/3 oz steak, so put a little over an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of scallions, two teaspoons of broccoli slaw and a sprinkle of sprouts and serve. One serving is three lettuce wraps.
Nutrition Facts : Calories 233 kcal, ServingSize 1 serving
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS
Achieve restaurant-quality results in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
- In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 490 mg, Sugar 10 g, TransFat 1/2 g
TERIYAKI STEAK WRAPS
Teriyaki marinade adds great flavor to this hearty steak wrap.
Provided by Land O'Lakes
Categories Lunch Wrap Steak Teriyaki Beef Meat, poultry, and seafood Sandwich and Wrap Main Course
Yield 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in 10-inch skillet over high heat until sizzling. Add beef strips. Cook, stirring constantly, 2-3 minutes or until meat is browned. Remove from heat; drain. Stir in teriyaki marinade.
- Place 1/4 meat mixture into each warmed tortilla. Top with about 1/4 cup coleslaw mix.
- Fold 2 opposite sides of tortilla over filling. Starting at 1 open end, roll up tightly to enclose filling. Cut in half to serve.
Nutrition Facts : Calories 460 calories, Fat 24 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 870 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Sugar grams, Protein 34 grams
TERIYAKI BEEF & LETTUCE CUPS
Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites
Provided by Good Food team
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
- Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
- Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
- Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.19 milligram of sodium
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 PINEAPPLE TERIYAKI CHICKEN WRAPS
Grilled Pineapple Teriyaki Chicken Wraps filled with juicy, seasoned, grilled chicken topped with tart pineapple, and tangy teriyaki sauce all wrapped in soft pita bread. A perfect quick and tasty summertime dish!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Preheat grill to medium heat. Season chicken breasts with garlic powder, chili powder, and salt and pepper to taste. Grill for 5-8 minutes on each side until chicken is cooked through.
- Assemble wraps by placing a grilled chicken breast, onions, pineapple, and any other desired toppings on each pita. Top with teriyaki sauce and sprinkle with sesame seeds and cilantro if desired. Serve immediately.
- For the homemade teriyaki sauce whisk all ingredients together in a small sauce pan. Stir constantly while bringing to a boil. Boil for 1-2 minutes. Reduce heat and transfer to a heat-safe bowl to serve.
Nutrition Facts : Calories 510 kcal, Carbohydrate 76 g, Protein 35 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 3446 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
TERIYAKI BEEF WRAPS
These are wonderful! The asian flavors of sesame oil, rice vinegar, ginger and teriyaki all rolled up together are just heaven!
Provided by Wildflour
Categories Lunch/Snacks
Time 17m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
- The next day, in medium bowl, combine first 6 ingredients.
- Mix well, set aside.
- In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
- *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
- Place a fourth or less of the meat down center of each tortilla.
- Top each with a fourth or less of cole slaw mixture.
- Roll up and enjoy with *more teriyaki sauce!
- *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
- ENJOY!
Nutrition Facts : Calories 741.1, Fat 43.9, SaturatedFat 12, Cholesterol 138.3, Sodium 1306.8, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 55
PINEAPPLE TERIYAKI BEEF
Look for Asian-style stir-fry vegetables, already cut and ready to go, in the frozen foods section. Paired with juicy steak and teriyaki sauce, this is a quick meal to easily prepare on busy week nights.
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium high heat; add garlic and sliced steak.
- Cook until garlic is golden and meat is seared on the outside, about 4 minutes.
- Reduce heat to low; add teriyaki sauce, pineapple and 1/4 cup of its juice.
- Simmer until the pineapple has softened slightly, about 10 minutes.
- Add vegetables and green onions and cook until onions are heated through, about 5 minutes.
- Serve over prepared rice.
Nutrition Facts : Calories 350 calories, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 580 milligrams, Carbohydrate 37 grams, Protein 20 grams
BEEF STEAK WRAP WITH SPICY PINEAPPLE SALSA
Make and share this Beef Steak Wrap with Spicy Pineapple Salsa recipe from Food.com.
Provided by acid.
Categories Lunch/Snacks
Time 2h22m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients; cover and chill.
- Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife.
- Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat.
- Chill 2 hours.
- Remove steak from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan.
- Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.
- Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated.
- Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa.
- Roll up, and serve immediately.
TERIYAKI BEEF WRAPS
Bring the fabulous flavors of Asia to your dinner table with this spicy beef wrap - ready in 25 minutes!
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine coleslaw blend, cilantro, vinegar, oil, sesame oil and ginger; mix well. Set aside.
- In medium nonstick skillet, cook and stir beef and teriyaki sauce over medium-high heat for about 5 minutes or until beef is no longer pink.
- Place 1/4 each of beef mixture and coleslaw mixture down center of each tortilla; roll up. If desired, serve with additional teriyaki sauce.
Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Wrap, Sodium 570 mg, Sugar 4 g
TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS
Achieve restaurant-quality results in 15 minutes!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
- In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.
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TERIYAKI BEEF LETTUCE CUPS + MORE LETTUCE-WRAPPED …
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- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, onion, and seasonings. Cook, stir, and crumble until beef is fully cooked and onion has softened, 5 - 7 minutes.
- Reduce heat to low. Add pineapple, teriyaki, and water chestnuts. Cook and stir until hot and well mixed, about 2 minutes.
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5/5 (2)Calories 250 per servingTotal Time 40 mins
- Remove and discard core from lettuce. Carefully remove at least 16 whole lettuce leaves; set aside. In a medium bowl, combine carrot, sweet pepper, 6 tablespoons vinegar, and salt; toss to combine.
- In a large bowl, combine ground beef and 6 tablespoons teriyaki marinade. Shape beef mixture into 1/2-inch meatballs.
- Heat a 12-inch nonstick skillet over medium-high heat. Add one-fourth of the meatballs to hot skillet. Cook for 3 minutes, turning meatballs to brown on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.
- Return all meatballs to the skillet. Stir in chile pepper, water, 2 tablespoons vinegar, and 2 tablespoons teriyaki marinade. Bring to simmering. Cover and cook for 3 minutes.
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- Place the chicken in a resealable bag and pour the teriyaki sauce over. Seal and marinade for 1 hour or overnight.
- Heat the grill. Cook the chicken breasts for 4-5 minutes then flip and cook for an additional 4-5 minutes or until cooked through. Transfer to a platter and cover. Allow to rest for 10 minutes.
- In a small bowl, whisk together the vinegar, chili paste, honey, soy sauce, ginger and olive oil to combine.
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- Remove from heat and pour half of the Teriyaki Sauce over the tips and stir to coat. Reserve the other half of the sauce for another recipe.
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4.1/5 (9)Category MainCuisine AsianTotal Time 20 mins
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- To assemble, start with a lettuce leaf, spoon in desired amount of coleslaw and top with 2-3 meatballs.
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- Mince the garlic, dates, and ginger. Add all ingredients to a small saucepan and bring to a simmer, stirring occasionally.
- Mix the beef with the teriyaki sauce and form into 4 patties (this can be done in advance, just cover and refrigerate until you're getting ready to start cooking).
- Peel, core and slice the pineapples into 1/4 - 1/2 inch slices. Lay them directly on a well oiled and hot grill for about 3 minutes per side, but turn them often to prevent too much charring.
- Fill each lettuce wrap with grilled pineapple and a burger patty, then pile it high with bacon, red onion, extra teriyaki. Enjoy!
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Reviews 10Category Appetizer, Lunch, Main CourseCuisine American, AsianTotal Time 40 mins
- In a large bowl, combine all meatball ingredients. Using a tablespoon of the meat mixture per meatball, form mixture into balls and place into the greased pan. Bake for 15 to 20 minutes, or until browned and cooked through.
- In a small saucepan over medium-low heat, combine the soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and pineapple juice. Whisk together until the sugar has dissolved. In a small bowl, stir together the cornstarch and cold water with a fork, making a slurry. Pour the slurry into the teriyaki sauce; stirring constantly, cook sauce until thickened. (The sauce should be thick enough to coat the back of the spoon.)
- Meanwhile, toast the sesame seeds over medium heat in a dry pan for 3 to 5 minutes or until lightly browned, stirring occasionally.
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