Teriyaki Beef Sandwiches Food

TERIYAKI SANDWICHES

Steps:

• Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender. , Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1-1/2 cups. , Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. , Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions.

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.

TERIYAKI BEEF STIR-FRY

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 SUBS

Steps:

• In a large bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside. In a large skillet or wok, stir-fry the steak, peppers and onion in oil for 5 minutes Add garlic; cook 1 minute longer. Stir in reserved sauce; top with pineapple. , Cover and simmer for 5 minutes or until heated through. Spoon meat mixture onto rolls; top each with two pineapple slices.

TERIYAKI STEAK SANDWICH WITH A TWIST

Steps:

• Marinade.
• Place all the marinating ingredients in a large shallow bowl and stir well.
• Next add the sirloin steak slices to the marinade, cover the bowl and place in the fridge to marinate 8 to 24 hours.
• When ready to assemble your sandwich take the marinated meat out of the fridge and set on counter until needed. The meat should be at room temperature before frying it.
• Vegetable Topping.
• In a large pot sauté the cabbage, garlic, salt and pepper in the sesame oil for 3 to 5 minutes.
• Next add the vegetable broth, vinegar and miring and braise on medium low heat for 10 to 15 minutes, until tender. Taste and season with additional salt and pepper if desired. Keep warm till needed.
• Assembling Sandwich.
• Remove the steak from the marinade, reserving marinade in a small covered pot. Place the pot on medium high heat and boil for 10 minutes, watching that it doesn't boil dry. Simmer on lowest heat until needed.
• Panfry the steak slices on high heat in vegetable oil until lightly browned, remove from pan and put back in boiled marinade and simmer on lowest heat.
• Lightly toast and butter the Kaiser rolls; add the sliced steak and top with cabbage.
• Best when served warm.

CROCK POT TERIYAKI SANDWICHES

Steps:

• Trim excess fat from steak; cut into thin, bite-sized slices. In a 3 1/2 to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the LOW setting for 7 to 9 hours or on the HIGH setting for 3 to 4 hours.
• Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more.
• Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted.
• Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops.

TERIYAKI BEEF SANDWICHES

Steps:

• Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix beef, 1 tablespoon marinade, the water chestnuts, pepper, onions and garlic. Shape mixture into 2 patties, each about 3/4 inch thick.
• Place patties on grill. Close grill. Grill 8 to 10 minutes, brushing with 1 tablespoon marinade, until meat thermometer inserted in center of patties reads 160°F.
• Serve burgers on bread; top with bell pepper rings.