TERIYAKI BEEF & BEAN RICE BOWLS FROM DEL MONTE®
Use your slow cooker for this Asian-inspired beef stew with green beans and kidney beans in a teriyaki sauce; it's ready to serve when you get home.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 8h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
- About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
- Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 36.8 g, Cholesterol 78.2 mg, Fat 21 g, Fiber 5.6 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1115.2 mg, Sugar 1.9 g
TERIYAKI UDON WITH BEEF OR CHICKEN BOWL
Have all ingredients chopped and ready prior to cooking. Also, try chopping the vegetables uniformly for an even cook. From Maureen Fraîche at wordpress.
Provided by gailanng
Categories One Dish Meal
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken or steak with 2/3 cup teriyaki sauce and marinate for 3 hours in the refrigerator. If using flank steak, shallowly score one side with a knife to allow a bit more flavor to penetrate the meat.
- Remove meat from the marinade and heat a grill pan or skillet with a medium-high flame. Once heated, add either the chicken or beef and grill/cook until cooked through and the internal temperature reaches 165 degrees (for the chicken) or to desired level of doneness (for the beef). Once done, remove from the heat to a plate and then tent with foil. Set aside.
- Heat the oil over medium-high heat in a large skillet until the oil is shimmering. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add the celery and onion and stir-fry for another 2 minutes. Next, add the water chestnuts, garlic and ginger. Stir-fry until the veggies are crisp tender.
- Meanwhile, put on a large pot of water to boil and cook the udon noodles according to the package's instructions (al dente). Reserve 1/2 cup of the cooking water and then drain and rinse the udon under cold water to remove gumminess.
- Add the noodles to the hot skillet along with the remaining 2/3 cup teriyaki sauce and 1/2 cup of the reserved pasta water. Reduce heat to medium and start tossing the udon, vegetables and sauce together.
- Simmer for a minute. If you're serving flank steak, take this moment to slice it thinly. You can either add the flank steak/chicken directly to the pan and toss or else dish up the udon and top with grilled steak or chicken. Serve in bowls and garnish with green onions.
Nutrition Facts : Calories 544.5, Fat 9.4, SaturatedFat 1.8, Cholesterol 65.8, Sodium 4854.1, Carbohydrate 72.7, Fiber 5.9, Sugar 18.1, Protein 40.5
EASY BEEF TERIYAKI RICE BOWL
Make and share this Easy Beef Teriyaki Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut beef across the grain into 1/4-inch thick strips.
- Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tablespoons of mixture and pour over beef in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
- Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over heat; add beef and saute 1-2 minutes.
- Add teriyaki sauce mixture. Continue to cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon beef and sauce over rice in large individual serving bowls. Serve vegetables on the side, if desired.
Nutrition Facts : Calories 307.3, Fat 12.6, SaturatedFat 3, Cholesterol 85, Sodium 1459.4, Carbohydrate 13.1, Fiber 0.1, Sugar 11.4, Protein 33.5
TERIYAKI BEEF & BEAN RICE BOWLS FROM DEL MONTE®
Use your slow cooker for this Asian-inspired beef stew with green beans and kidney beans in a teriyaki sauce; it's ready to serve when you get home.
Provided by Del Monte
Categories Del Monte
Time 8h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
- About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
- Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 36.8 g, Cholesterol 78.2 mg, Fat 21 g, Fiber 5.6 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1115.2 mg, Sugar 1.9 g
TERIYAKI BEEF & BEAN RICE BOWLS FROM DEL MONTE®
Use your slow cooker for this Asian-inspired beef stew with green beans and kidney beans in a teriyaki sauce; it's ready to serve when you get home.
Provided by Del Monte
Categories Del Monte
Time 8h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
- About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
- Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 36.8 g, Cholesterol 78.2 mg, Fat 21 g, Fiber 5.6 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1115.2 mg, Sugar 1.9 g
TERIYAKI BEEF OR CHICKEN RICE BOWL
My humteenth recipe for a rice bowl. I can't help myself. Note: An alternative method would be to marinate the rib eye steak or chicken breasts whole and then grill it. Slice it thinly before serving it on the rice with more of the cooked and thickened teriyaki sauce. The version below is similar to the teriyaki bowls which are familiar to most Americans.
Provided by gailanng
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
- In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
- Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
- Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.
Nutrition Facts : Calories 453.4, Fat 16.7, SaturatedFat 5.7, Cholesterol 38.6, Sodium 4092, Carbohydrate 59.6, Fiber 1.8, Sugar 52.8, Protein 18.8
TERIYAKI MEATBALL BOWLS
Make and share this Teriyaki Meatball Bowls recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
- Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
- In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
- While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes.
- Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
- When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.
Nutrition Facts : Calories 651.1, Fat 19.7, SaturatedFat 6.7, Cholesterol 85.5, Sodium 1506.5, Carbohydrate 93, Fiber 3.2, Sugar 19.3, Protein 23.3
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