Teriyaki Steak Wraps Food

TERIYAKI WRAPS

Steps:

• In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
• Place 1/4 of the rice and vegetables in each tortilla, and roll up.

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY

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!

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• Combine the soy sauce, the ¼ cup water, the brown sugar, honey, ginger, ½ teaspoon of olive oil, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
• While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
• Bring one tablespoon of oil to medium heat in a large skillet. Add the steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Add the teriyaki sauce you made from step 2 and stir to coat. Cook for another minute or two and remove from heat.
• To build the lettuce wraps: each serving is about 3 1/3 oz steak, so put a little over an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of scallions, two teaspoons of broccoli slaw and a sprinkle of sprouts and serve. One serving is three lettuce wraps.

TERIYAKI BEEF & LETTUCE CUPS

Steps:

• Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
• Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
• Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
• Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.

TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS

Steps:

• In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
• In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.

TERIYAKI STEAK WRAPS

Steps:

• 1. In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight. The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside. In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference. *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully. Place a fourth or less of the meat down center of each tortilla. Top each with a fourth or less of cole slaw mixture. Roll up and enjoy with *more teriyaki sauce for dipping!

TERIYAKI STEAK WRAPS

Steps:

• Melt butter in 10-inch skillet over high heat until sizzling. Add beef strips. Cook, stirring constantly, 2-3 minutes or until meat is browned. Remove from heat; drain. Stir in teriyaki marinade.
• Place 1/4 meat mixture into each warmed tortilla. Top with about 1/4 cup coleslaw mix.
• Fold 2 opposite sides of tortilla over filling. Starting at 1 open end, roll up tightly to enclose filling. Cut in half to serve.

GENUINE HAWAIIAN TERIYAKI SAUCE

Steps:

• Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
• Let cool and store in a glass jar in refrigerator.
• A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
• I use my parmesan cheese grater to grate ginger--comes out well that way.
• This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.

TERIYAKI STEAK WRAPS

Steps:

• Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate.
• Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips.
• Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.

TERIYAKI BEEF WRAPS

Steps:

• In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
• The next day, in medium bowl, combine first 6 ingredients.
• Mix well, set aside.
• In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
• *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
• Place a fourth or less of the meat down center of each tortilla.
• Top each with a fourth or less of cole slaw mixture.
• Roll up and enjoy with *more teriyaki sauce!
• *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
• ENJOY!

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 BEEF WRAPS

Steps:

• Pre-heat oven to 350°F (180°C). Wrap tortillas in foil. Place in hot oven; then turn oven off.
• Spray large non-stick skillet generously with PAM® Orignal Spray; heat over medium-high heat. Add mushrooms, onion, and all of the peppers. Stir-fry for about 5 minutes or until peppers start to soften. Set aside on plate covered in foil to keep warm.
• Add beef to pan in batches or the pan may get too crowded and the beef may steam. Stir-fry for 3 to 5 minutes or until browned. Stir in VH® Teriyaki Stir-Fry Sauce until warmed through.
• Layer each tortilla with cooked beef and vegetable mixture. Wrap it up to serve. Yum!

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.

BEEF TERIYAKI STIR-FRY(QUICK AND EASY RECIPE)

Steps:

• How to cut the beef for the beef teriyaki.Since you will need to cook the beef very quickly, on high heat, follow the following instructions to prepare the beef for the stir-fry. Choose the right cut of beef(mentioned above). Cut against the grain. Keeping in mind, that beef shrinks in size when cooked, cut the beef into very thin bite-size pieces. How to marinate the beef for the teriyaki stir-fry.Place the beef in a bowl then marinate the beef slices with salt(1/2 tsp)and pepper(1/2 tsp) for 10-20 minutes. How to prepare the vegetables for the beef teriyaki.For the vegetables, in beef teriyaki, you can use, any type of vegetable that cooks fast. I used cauliflower because that's what I had. For example, broccoli, button mushrooms, green peas, asparagus and green beans are great options instead of cauliflower. How to cut the cauliflower for the beef teriyaki.Wash the cauliflower. break the cauliflower into large florets and then cut them into smaller florets. Cut the bell pepper into thin slices and discard the seeds. Making the teriyaki sauce. Into a small pan add, sugar(1/4 cup), water(1/2 cup), soy sauce(1/4 cup). minced ginger and garlic(1 tbs), oil(1 tbs). Over low heat, cook the ingredients until sugar dissolves. 2 minutes. While the sauce is still cooking over low heat. dissolve cornstarch with 2 tablespoons of warm water and add the cornstarch mixture to the teriyaki sauce. Slowly stir until the teriyaki sauce thickens, check if the sauce is seasoned to your preference like salt and sugar. Add oil to the wok/frying pan, once the oil is warm add the beef and stir-fry the beef until they are cooked through, regulate heat between medium, high and medium again. Stir-fry between 5-10 minutes. Once done, transfer the beef slices to a plate. Wipe or wash away any dark bits leftover by stirfrying the beef. Add oil(1 tablespoon) followed by cauliflower, bell pepper slices into the wok, season with a pinch of salt and stir-fry the vegetables for 3-5 minutes over low-medium fire. The vegetables need to be a little soft and crispy. You can add a few tablespoons(2-3) of water to soften them if need be. Add the crispy stir-fried beef into the wok and combine well over low heat. Reduce heat and add the homemade teriyaki sauce onto the beef slices and vegetables. cook over medium heat. Check for seasoning and serve warm. Always serve the beef teriyaki warm.

TERIYAKI BEEF WRAPS

Steps:

• In medium bowl, combine coleslaw blend, cilantro, vinegar, oil, sesame oil and ginger; mix well. Set aside.
• In medium nonstick skillet, cook and stir beef and teriyaki sauce over medium-high heat for about 5 minutes or until beef is no longer pink.
• Place 1/4 each of beef mixture and coleslaw mixture down center of each tortilla; roll up. If desired, serve with additional teriyaki sauce.

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minute to marinate.
• PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minute for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minute.
• CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• Mix steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minutes to marinate.
• Preheat grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minutes.
• Cut steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.