TERIYAKI BEEF STIR-FRY FOR 3
"I love creating delicious beef stir fry recipes. Try substituting chicken, shrimp or tofu for the beef, and add a healthy mix of water chestnuts, bean sprouts or nuts" - Jennifer Wickes, Pine Beach, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm., Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
TERIYAKI SAUCE
This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
Provided by Esther Clark
Categories Condiment
Time 15m
Yield Makes 1 medium sized jar
Number Of Ingredients 8
Steps:
- Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
- Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein, Sodium 0.33 milligram of sodium
TERIYAKI VENISON JERKY RECIPE
Provided by Elise New
Number Of Ingredients 6
Steps:
- Mix ingredients together thoroughly. If you're multiplying this recipe, a general rule of thumb is one minute of mixing per pound of meat.
- roll or pat out on parchment paper to between 1/8 and 1/4 of an inch.
- Cut into one inch wide strips.
- Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on your temperature and air flow).
- Store in an airtight container for up to two weeks in the refrigerator.
- Enjoy!
Nutrition Facts : ServingSize 1/4 recipe, Calories 102 calories, Sugar 11.8 g, Sodium 668.7 mg, Fat 1.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 15.6 g, Fiber 0.2 g, Protein 6.2 g, Cholesterol 17 mg
EASY AND QUICK BEEF TERIYAKI
A wonderful Asian dish thats easy to make, and on your table in around 10 minutes. Serve with hot white rice. To save time you can slice the beef a day ahead or purchase the already sliced stir-fry beef at your grocery store. All amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Meat
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 661.2, Fat 46.1, SaturatedFat 16.1, Cholesterol 166.6, Sodium 780.5, Carbohydrate 8.6, Fiber 0.8, Sugar 3.8, Protein 50.4
SLOW COOKED TERIYAKI VENISON
My husband is an avid hunter and venison lover. I never really cared for venison roast until now. This roast is so tender and tasty it will have you coming back for more.
Provided by KGora
Categories Meat and Poultry Recipes Game Meats Venison
Time 6h25m
Yield 8
Number Of Ingredients 7
Steps:
- Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
- Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 30.8 g, Cholesterol 85.8 mg, Fat 2.5 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 783.3 mg, Sugar 28 g
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
EASY BEEF TERIYAKI
Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
Provided by Kelley Simmons
Number Of Ingredients 12
Steps:
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat 2 tablespoons of oil in a large skillet.
- When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan.
- Add in garlic and ginger and cook for 1-2 minutes.
- In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
- Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
- In a small bowl mix together the cornstarch and water.
- Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
- Add steak back to the pan and toss to coat the beef with the sauce.
- Serve immediately with green onions and sesame seeds if desired.
Nutrition Facts : Calories 393 kcal, Carbohydrate 34 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1910 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
TERIYAKI VENISON
My family gobbles this up every time I cook it, which is pretty often since we eat mainly venison over beef. Has no gamey taste and can also be used with cubed beef. Let it marinate for 4-12 hours, preferably overnight.
Provided by Rose Martin Meirs
Categories Meat and Poultry Recipes Game Meats Venison
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
- Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
- Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 30 g, Cholesterol 85.7 mg, Fat 30.4 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 5.3 g, Sodium 1675.5 mg, Sugar 3.5 g
TERIYAKI BEEF STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
TERIYAKI BEEF
Provided by Food Network
Categories main-dish
Time 1h21m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.
TERIYAKI BEEF STIR FRY
This healthy Teriyaki Beef Stir Fry comes together quickly and features tender beef in an easy homemade teriyaki sauce with any of your favorite vegetables.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 (of 3); about 1 2/3 cup of stir fry per serving (without rice), Calories 436 kcal, Carbohydrate 40 g, Protein 39 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 92 mg, Fiber 6 g, Sugar 18 g
TERIYAKI JERKY
After borrowing my mums dehydrator, I lost my mind and started dehydrating everything. When I suddenly remembered all the gamey meat, I refuse to eat (I hate the gamey flavor), I decided to try making it into jerky, that I knew my husband at least, would like. After searching the internet over, I found this one, and added my own hutspuh to it. It turned out so well, I even like it! And everyone I've offered it to wants more. I've made it with beef, deer and elk now, and it always turns out marvelous! I hope you like as much as we have!
Provided by Luvinmyfamily
Categories Deer
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except meat and Coke.
- Whisk well together and pour into ziplock bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
- Finally add the coke. Mix together, making sure all the meat is coated. Open up and let all the air out and seal again.
- Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
- Strain meat, and discard juices and bag.
- Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
- When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
- Bon Appetite!
Nutrition Facts : Calories 153.6, Fat 1.9, SaturatedFat 0.7, Cholesterol 63.5, Sodium 1509.6, Carbohydrate 13.9, Fiber 0.2, Sugar 12.3, Protein 19.4
BEEF TERIYAKI
Steps:
- In a pan fry, heat cooking oil over medium heat.
- Sauté sliced onion with cooking oil for about 2 minutes until fragrant. Then add garlic and grated ginger and continue to cook for 1 minute.
- Add beef, soy sauce, and sugar. Stir until well combined and allow them to be cooked for 3 minutes.
- Add salt, sesame oil and white pepper, stir again.
- Turn off the heat.
- Lastly, add chopped green onion and sesame seeds.
- Enjoy!
VENISON TERIYAKI
Absolutely delicious, much like those served in Chinesee restaurants. No one will know this is venison. They can also be made with cubed beef. My children devour these! Prep time includes 3-1/2 hours marinating time.
Provided by BeachGirl
Categories Deer
Time 4h3m
Yield 12 skewers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak wooden skewers in warm water for 20 minutes.
- Cut cubed venison in 2-inch wide strips.
- Place in sealable plastic bag.
- In large bowl mix all marinade ingredients and pour over venison.
- Push air out of bag when sealing.
- Marinade for 3 hours or overnight, but not more than 24 hours.
- Mix Glaze ingredients together.
- This can be saved unrefrigerated for several months.
- Preheat outdoor grill to HIGH.
- Remove venison from marinade, reserving marinade in cup for basting.
- Thread venison on skewers.
- Grill close to heat source for 2 minutes, basting twice.
- Turn, baste again, and grill 1 more minute.
- Cooking time will vary with different grills, but do not overcook as the meat will dry out.
- Remove skewers from grill and place on platter.
- Immediately brush with Glaze.
- Serve.
Nutrition Facts : Calories 356.4, Fat 3, SaturatedFat 1.1, Cholesterol 95.2, Sodium 1904.5, Carbohydrate 41.4, Fiber 0.4, Sugar 38.1, Protein 29.1
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
TERIYAKI BEEF STIR-FRY
Serves 2
Provided by JulieAO
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat oil in a large pan over a medium- high heat.
- Add ginger and cook for minutes or until cooked through.
- Add veggies, cook and stir for 5 minutes until tender crisp.
- Stir in teriyaki sauce until well mixed and heated through.
- Add in sesame seeds.
- Service with cooked courgette noodles if required.
BEEF TERIYAKI STICKS
Beef Teriyaki Sticks is a very popular Hawaii dish. Super flavorful and easy to make. Locals call it, "teri beef sticks." These hot and juicy skewers are often served as a side dish to accompany a comforting bowl of samin. Just marinate the beef and grill until it's nice and charred. It's super onolicious ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Soak 12 bamboo skewers in a large bowl of water and set aside.
- Make the marinade by combining the soy sauce, sugar, and ginger in a bowl. Stir until the sugar is completely dissolved.
- Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the slices are covered in the marinade.
- Let marinate for 30-45 minutes in the refrigerator.
- Remove from the refrigerator and thread the marinated beef onto the skewers.
- Turn on the grill and lightly oil the grates. Cook the skewers for about 2 minutes on each side, making sure they are nice and charred.
- Top with an optional sprinkle of sesame seeds and chopped green onions. Eat hot (ideally with samin), and enjoy!
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VENISON TERIYAKI STIR FRY - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
Ratings 13Calories 320 per servingCategory Entree, Main Course
- Mix marinade ingredients together and pour over sliced venison. Stir. You can refrigerate overnight but if you have the time, let them marinate for 2 hours. If they are frozen, you don't have to refrigerate them, unless it's very warm out.
- In a large frying pan, or wok add about a tablespoon of oil, over high heat.. Peanut oil works well but any higher temperature oil will work.
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- Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.
- Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving ware, and add the Teriyaki Sauce on top. Garnish with sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.
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- Mix all the meatball ingredients together in a bowl. Mix all the sauce ingredients in another bowl.
- Form meatballs anywhere from the size of a walnut to the size of golf ball. For best results, set the meatballs on a baking sheet and put it into the fridge for an hour to firm up. But you can cook the meatballs straight away if you'd like.
- Cook the meatballs. You can deep fry them at 360°F for about 5 minutes, or you can poach them in simmering water for about the same amount of time (they're ready when they float); or you can bake the meatballs at 400°F for about 20 minutes.
- Glaze the meatballs. Whisk the sauce together so the starch doesn't stick to the bottom of the bowl, and pour it into a large saute pan. Bring it to a boil and add the cooked meatballs. Roll them around in the hot sauce to glaze for 30 seconds or so. Move the meatballs to a serving plate and sprinkle sesame seeds over them. Serve hot as an appetizer or with rice.
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- For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
- For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
- Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
TERIYAKI BEEF & BROCCOLI STIR FRY - FOODLAND
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Servings 8Calories 190 per servingTotal Time 25 mins
- Slice beef across the grain into very thin strips, trimming and discarding any excess fat. Place in a bowl with 1 tsp (5 mL) cornstarch and soy sauce. Let sit 10 min.
- Heat 2 tsp (10 mL) oil in a large skillet over medium-high heat. Add beef and stir-fry until no longer pink, about 3 min. Transfer to a plate.
- Return skillet to heat and add remaining oil. Add broccoli and red pepper and stir-fry until tender-crisp, about 3 min. Add beef and cooking sauce, tossing to coat; cook until hot. In a small bowl, whisk remaining cornstarch with beef broth until smooth; stir into skillet. Bring to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 2 min. Transfer to a platter and top with green onions.
BEEF TERIYAKI STIR FRY-- QUICK AND EASY! | HEATHER LIKES FOOD
From heatherlikesfood.com
5/5 (18)Total Time 25 minsCategory Main CourseCalories 531 per serving
- Whisk the soy sauce, sugar,mirin, garlic, cornstarch, red pepper flakes, and sesame oil together and set aside.
- In a saute pan with a lid, steam broccoli florets w/ ¼ C of water over med-high heat until just tender and bright green. Remove from the heat and set aside.
- Heat 1-2 tbsp of oil in a large skillet or wok over medium high heat and and brown the meat, about 3-4 minutes, then transfer to a bowl. Working in batches if needed.
- Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer. Cook until thickened- about 2 minutes.
17 TERIYAKI RECIPES YOU MUST MAKE AT HOME - JUST ONE COOKBOOK
From justonecookbook.com
- Teriyaki Sauce 照り焼きのたれ. Before we start, let’s learn how to make the authentic teriyaki sauce. This homemade sauce recipe will be the backbone of all your teriyaki dishes and it is how we make it in Japan.
- Chicken Teriyaki チキン照り焼き. Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared in the authentic Japanese cooking method will be on your dinner routine.
- Teriyaki Salmon 鮭の照り焼き. Get your Omega-3 intake with this Teriyaki Salmon recipe with an authentic Japanese homemade teriyaki sauce. Pair it with white wine for a relaxing weekday dinner.
- Teriyaki Tofu 照り焼き豆腐. Crispy on the bite, yet delicately soft, this pan-fried Teriyaki Tofu is incredibly flavorful! Enjoy as an appetizer, or as a main dish with rice.
- Beef Teriyaki 照り焼き牛ステーキ. Say goodbye to boring weeknight dinner with this classic Beef Teriyaki recipe! Over here, tender beef steak is grilled until slightly charred and glazed with a sweet-savory homemade Japanese teriyaki sauce.
- Teriyaki Pork Donburi 豚の照り焼き丼. Love a good rice bowl recipe for weeknight dinner? This Teriyaki Pork Donburi will answer your call. Under the delicious grilled pork with teriyaki glaze is a bed of shredded lettuce and steamed rice.
- Teriyaki Steak Rolls 野菜の牛肉巻き. Teriyaki Steak rolls or Beef Rolls (牛肉巻き) are staples in Japanese home cooking and bento recipes. You can literally stuff the steak rolls with anything!
- Teriyaki Wings 手羽先の照り焼き. Cooked in one pot and finished up in the broiler to get the perfect char, these Teriyaki Wings are sticky and finger-licking delicious!
- Yellowtail Teriyaki ぶりの照り焼き. Yellowtail Teriyaki, or Buri no Teriyaki, is a staple fish dish you can find in many Japanese households. Before you pan-fry the fish in a frying pan, lightly coat it with flour to give it a crispy texture.
- Teriyaki Salmon Onigirazu 照り焼きサーモン. If you have any leftover teriyaki salmon, use the extra fillet to make this delicious teriyaki salmon onigirazu. Sandwiched in steamed rice, grilled asparagus and wrapped in nori, it makes a great work or school lunch.
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