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
BEEF TERIYAKI CASSEROLE
Make and share this Beef Teriyaki Casserole recipe from Food.com.
Provided by Boo Chef in West Te
Categories Asian
Time 55m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Bring 4 quarts of water to a boil in a large pot (with a perforated pasta insert, if available) over high heat. Add 1 tablespoon salt, the beans, and peppers; cook until the vegetables are brightly colored and slightly crunchy, about 1 minute. Remove the vegetables from the boiling water with a slotted spoon (or by lifting out the past insert, if using) and spread out over a paper-towel-lined baking sheet to drain and cool. Return the water to a boil and add the rice; cook until almost tender but still firm to the bite, about 12 minutes. Drain thoroughly.
- Meanwhile, thoroughly pat the meat dry with paper towels. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Distribute half of the meat evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Transfer the meat to a clean plate; set aside. Add 1 more tablespoon oil to the skillet and return to medium-high heat until just smoking; brown the remaining meat and transfer it to the plate.
- Whisk the soy sauce, mirin, sugar, and cornstarch together until the sugar has dissolved; set aside. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the ginger, garlic, and minced scallions; cook until fragrant, about 30 seconds. Briefly re-whisk the soy mixture and add it to the skillet. Bring to a simmer and cook until thickened, 1 to 2 minutes. Off the heat, add the browned meat and toss to coat.
- Spread the rice into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Spread the cooked beans and red peppers over the rice. Spread the beef evenly over the vegetables and sprinkle with the sesame seeds. Bake until the beef looks dark and glossy, 15 to 20 minutes. Sprinkle with the sliced scallion greens. Serve immediately.
Nutrition Facts : Calories 1035.4, Fat 57.9, SaturatedFat 21.1, Cholesterol 222.1, Sodium 1947.7, Carbohydrate 51.8, Fiber 4, Sugar 13.6, Protein 71.3
GROUND BEEF TERIYAKI
Quick, easy, and delicious. Perfect for a filling lunch or dinner. Serve this over warm rice, noodles, or zoodles if desired! You could also wrap up in lettuce leaves for tasty lettuce wraps.
Provided by Rebekah Rose Hills
Categories World Cuisine Recipes Asian Japanese Main Dishes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
- Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
- When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
- Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 26.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 2062.7 mg, Sugar 18 g
TERIYAKI GROUND BEEF SKILLET
A quick and easy one-pan, kid-friendly skillet dinner with sweet, rich, and flavorful meat and an Asian twist. The perfect weeknight dinner served with white rice.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
- Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Turn the heat down, and simmer for about 5 minutes.
- Sprinkle with sesame seeds and sliced green onion and serve.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 5.5 g, Sodium 2141.8 mg, Sugar 12.8 g
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 STEW
As they say, necessity is the mother of invention" I created this recipe because I had a package of stew meat I needed to use. I spotted the ginger beer in the fridge and rest was history. This stew has a delicious sweet-tangy flavor. It's nice to have a different way to serve an inexpensive meal. -Leslie Simms, Sherman Oaks, California
Provided by Taste of Home
Categories Dinner
Time 6h50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, brown beef in batches. Transfer to a 3-qt. slow cooker. , In a small bowl, combine the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef. Cover and cook on low for 6-8 hours, until meat is tender. , Combine cornstarch and cold water until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 528mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
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- 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.
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