TERIYAKI BEEF ROAST
My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.
Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g 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
GARLIC ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
- Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
- Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
- Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.
STUFFED GARLIC BEEF ROAST WITH TERIYAKI SAUCE
This is a very flavorful roast - you cant overdo the garlic on this one. I used a spicy miso teriyaki sauce and it really came out great and very easy to make too!
Provided by RussianMama
Categories Roast Beef
Time 2h20m
Yield 1 roast, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen roast in water with salt in refrigerator for up to 2 days. This brine is optional.
- Peel the garlic cloves, keeping them whole.
- Take defrosted roast and gouge a steak knife into the side about 1 " deep every 2- 3 inches, then twist to make a hole large enough for a clove of garlic. Push garlic into the holes, flip roast and repeat. Brush sauce over both sides pushing into any openings not completely filled with a garlic clove.
- Place roast into roasting pan or glass oven dish.
- Broil on low for 5-7 minutes about 5 inches from the heat.
- Turn oven to 235 degrees and place covered roast into oven.
- Bake till thermometer inserted in center reads 150 degrees.
- Remove from oven and slice. Place meat back into pan with all juices and sauce and bake for another 10-15 minutes at 400 degrees or until it is cooked to your preference.
- Enjoy! Tastes great with recipe # 53987 by BeckyF.
Nutrition Facts : Calories 1078.3, Fat 33.3, SaturatedFat 12, Cholesterol 453.6, Sodium 6522.9, Carbohydrate 18.6, Fiber 0.3, Sugar 12.6, Protein 167.1
BLUE CHEESE BEEF TENDERLOIN
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
Provided by J MILLER
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
- In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 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
ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)
Make and share this Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) recipe from Food.com.
Provided by LeeLee Hansen
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
- You can utilize any fresh herbs you have in your garden or local market such as rosemary.
- Take the steaks out and let them rest about an hour before you start to work with them.
- In the meantime, fire up the oven to 350 degrees F.
- Take your garlic bulbs and slice them in half diagonally.
- Season with olive oil and sea salt.
- Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
- Take out and set aside.
- Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
- Add spinach and saute until spinach is just wilted.
- Season with salt and pepper.
- Chop up the sun-dried tomatoes and toss with the spinach.
- When the spinach has cooled, throw in the brie and the roasted garlic.
- You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
- Mix together very well!
- Season with salt and pepper.
- You can also throw in a teaspoon or so of fresh rosemary at this point.
- Set aside.
- Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
- Carefully stuff the steaks with your roasted garlic stuffing.
- Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
- I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
- A little parsley to garnish.
- For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
- Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
- Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
- Take out the rosemary.
- To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
- Garnish with fresh rosemary.
- It is excellent to have a nice fresh loaf of bread to serve with this.
- I also BBQ up some fresh local corn on the grill to accompany this meal.
- It is a fairly easy and gourmet meal to prepare.
- You can even make the stuffing the night before.
- Enjoy!
- And long live garlic!
TERIYAKI BEEF TENDERLOIN
A beautiful glaze coats this fantastic tenderloin that's as easy as it is delicious. All you have to do is throw some ingredients together and let the marinade do all the work. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a shallow dish; add tenderloin and turn to coat. Cover and refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 425°. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, 45-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes., Meanwhile, in a small saucepan, bring water and remaining marinade to a rolling boil 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce.
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 72 mg cholesterol, Sodium 695 mg sodium, Carbohydrate 7 g carbohydrate, Fiber trace fiber, Protein 24 g protein. Diabetic Exchanges
STUFFED BEEF ROAST WITH RED WINE SAUCE
Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.
Provided by Hag chef
Categories Roast Beef
Time 2h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
- Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
- Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
- Cut a deep pocket into the long side of the roast, almost all the way through.
- Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
- Place on rack in roasting pan. Pour water into bottom of pan.
- Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
- Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
- Red Wine Sauce:.
- Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
- Heat and stir for 1 minute.
- Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
- Serve over slices of beef.
Nutrition Facts : Calories 518, Fat 30.2, SaturatedFat 11.4, Cholesterol 117.9, Sodium 470.9, Carbohydrate 19.4, Fiber 2.1, Sugar 3.9, Protein 36.7
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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.
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