Teriyaki Steak Tips Food

TERIYAKI STEAK

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.

TERIYAKI SIRLOIN STEAK

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.

TERIYAKI STEAK TIPS

Steps:

• Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Serve steak tips with sauce in a bowl on the side.

SAUCY TERIYAKI STEAK TIPS

Steps:

• Combine steak tips, beef broth, teriyaki sauce, garlic, salt, and pepper in a large saucepan and cook over medium-high heat until the liquid thickens and the steak is firm, but tender, 30 to 45 minutes. Add onions during the last 10 minutes.

HAWAIIAN TERIYAKI STEAK

Steps:

• For the steak:
• Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
• Pineapple Raft:
• Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
• Serve with the grilled beef, if desired, garnished with scallions.

TERIYAKI STEAK WITH PAK CHOI & NOODLES

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.

OVEN-BAKED TERIYAKI TRI-TIP

Steps:

• Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
• Add beef to marinade. Chill at least two hours, turning occasionally.
• Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
• When oven is ready, roast meat for 10 minutes.
• After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
• Remove foil, and continue roasting for another 15 minutes.
• By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
• Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
• Slice across the grain and serve using the marinade as a sauce.

TERYAKI STEAK TIPS (CROCK POT/SLOW COOKER)

Steps:

• Toss all ingredients into crockpot.
• Cook on Low for 6 -7 hours.
• Eat!