TERIYAKI SANDWICHES
The meat for these sandwiches comes out of the slow cooker tender and flavorful. Living in the foothills of the Cascades, we frequently have deer and elk in the freezer. I sometimes substitute one or the other in this recipe, and it never tastes like game. -Bernice Muilenburg, Molalla, Oregon
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427 calories, Fat 19g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 875mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, ginger, honey, lime, sriracha sauce, bell pepper, carrot, zucchini, asparagus, red onion, sesame seed, toothpick
Provided by Vaughn Vreeland
Categories Dinner
Yield 8 roll-ups
Number Of Ingredients 14
Steps:
- In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
- Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
- Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
- Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
- Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
- Roll the steak up over the vegetables and secure it with a toothpick.
- In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
- Boil for about one minute, take off the heat, and set aside to use as a glaze.
- In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
- Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
- Cook for about one minute longer and remove from heat. Top with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 13 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, Sugar 8 grams
TERIYAKI STEAK
My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
TERIYAKI CHICKEN SANDWICHES
Steps:
- Preheat the oven to 250 degrees F.
- If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
- Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
- Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
- If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
- Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
- Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
- Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
- Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
- Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.
TERIYAKI STEAK SANDWICH WITH A TWIST
We really enjoyed this steak sandwich, it takes teriyaki to a new level. The longer it marinates the better it tastes. Tastes great at 8 hours but is even better after 24 hours. Please note that preparation time does not include the marinating time.
Provided by Baby Kato
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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.
TERIYAKI STEAK SUBS
We love these at our house. The best part about them is the flavor--the second best part is how quick and easy they go together! From Taste of Home's Quick Cooking.
Provided by Chef SuzyQ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside.
- In a skillet or wok, stir-fry steak, peppers, onion and garlic in oil for 5 minutes.
- 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.
Nutrition Facts : Calories 579.1, Fat 24.6, SaturatedFat 8.2, Cholesterol 76, Sodium 627.2, Carbohydrate 61.5, Fiber 5.2, Sugar 23.1, Protein 29.5
PHILLY CHEESE STEAK
Teriyaki sauce provides a tasty kick to the classic Philly Cheese Steak. It's simple to make, filling and the perfect comfort food!
Provided by Kikkoman Recipes
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add oil to a large non-stick skillet.
- Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft.
- Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine.
- Place cheese on the meat and stir until melted, mixing meat, onions and cheese together.
- Scoop meat mixture onto sandwich rolls. *(Freeze meat first for easier slicing).
TERIYAKI STEAK WITH PAK CHOI & NOODLES
Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
- Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
- Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.
Nutrition Facts : Calories 460 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium
TERIYAKI STEAK SANDWICHES
Make and share this Teriyaki Steak Sandwiches recipe from Food.com.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy nonstick skillet over medium-high heat.
- Saute steak strips, garlic and ginger about 5 minutes, stirring frequently, until steak is no longer pink.
- Transfer steak to a platter and set aside.
- Add mushrooms and onions to same skillet and saute 3-4 minutes, stirring frequently, until tender.
- Combine cornstarch and broth in a jar with tight-fitting lid and shake vigoroudly. Season with salt and pepper to taste.
- Add teriyaki and honey and shake again. Stir teriyaki mixture into mushrooms in skillet and simmer about 3 minutes, stirring frequently, until sauce begins to thicken.
- Return steak to skillet and cook for another 1-2 minutes or until steak is heated through.
- Serve steak over toasted bread.
Nutrition Facts : Calories 545, Fat 19.5, SaturatedFat 6.8, Cholesterol 69.7, Sodium 1174.5, Carbohydrate 46.2, Fiber 2.6, Sugar 5.2, Protein 43.9
TERIYAKI SIRLOIN STEAK
Since a co-worker shared this recipe with me, I seldom make steak any other way. It's an excellent entree for folks like my husband who really savor tasty meat, and it's earned me many compliments on my cooking.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
Nutrition Facts :
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