Teriyaki Meatball Stir Fry Food

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.

CHICKEN TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
• Bake until just cooked through, about 10 minutes. Set aside.
• For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
• For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
• For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
• Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
• Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.

ASIAN MEATBALLS WITH TERIYAKI GLAZE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
• In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
• Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.

TERIYAKI MEATBALL STIR-FRY

Steps:

• Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
• Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
• Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
• Serve.

TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
• Enjoy!

TERIYAKI COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
• Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
• Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
• Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

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.