Teriyaki Beef With Pepper And Sweet Onion Food

TERIYAKI BEEF STIR FRY

Steps:

• Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
• Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
• Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
• Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
• When the vegetables are ready, add the water chestnuts and return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.

TERIYAKI BEEF ROAST

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

ASPARAGUS BEEF TERIYAKI

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

TERIYAKI BEEF STIR-FRY

Steps:

• In a skillet, brown steak in oil; drain. Sprinkle with 3 tablespoons of teriyaki sauce, seasoned salt and pepper. Cover and cook over medium heat for 5 minutes or until meat is almost tender, stirring frequently. , Stir in onion and red pepper. Cover and cook for 5-8 minutes or until meat and vegetables are tender. In a bowl, combine cornstarch, water and remaining teriyaki sauce until smooth. Add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

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.

BEEF KABOBS WITH RED BELL PEPPER AND SWEET ONION

Steps:

• put in a large bowl the beef and red bell pepper.
• rub into beef and red bell pepper the ff: italian seasonning, worcestershire sauce,olive oil,ground black pepper and monosodium glutamate(optional).
• set aside for about 5 minutes.
• place sweet onions in a plate and put a lit bit of olive oil,italian seasoning and a pinch of salt.
• meanwhile,prepare and mix together olive oil,chopped parsley,garlic crushed,lemon juice to be use later while grilling the kabobs.
• alternately,thread pieces of beef,red bell pepper,and sweet onions on each of four 12 inch skewers or bamboo skewers.
• put aluminum foil on grid and place the kabobs,grill 8 to 10 mins over medium coals turning occasionally.
• brush olive oil mixture on each side while grilling.
• serve with hot plain white cooked rice or mashed potato.

EASY AND QUICK BEEF TERIYAKI

Steps:

• In a wok or stir-fry pan, heat oil on high.
• Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
• Add in the beef strips; cook for about 1 minute.
• Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
• Add in the stock; boil for 5 minutes over medium-low heat.
• Add green onion and onion; stir-fry for 1 minute.
• Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
• Serve on cooked rice.

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.

GROUND BEEF TERIYAKI

Steps:

• Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
• Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
• When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
• Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.