Teriyaki Beef Roast Recipes

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.

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.

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.

Steps:

• Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce., Close oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours., Preheat oven to 325°F. Cut six 1/2-inch slits in top of oven bag. Tuck ends of bag in pan., Bake 35 to 45 minutes or until meat thermometer reads 145°F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with sliced green onions.

Steps:

• In a small bowl, mix all ingredients. Use to marinate beef.

Steps:

• Combine pineapple syrup (save pineapple chunks for later) with soy sauce, ginger, sugar, and garlic powder.
• Pour over roast.
• Cover and simmer for 3 hours; turning occasionally and adding 1/2 cup water as needed.
• When roast is done blend cornstarch into 1/4 Celsius water and stir into pan juices until thickened.
• Add the pine apple chunks and green onion.
• Simmer only until pineapple and green onion is heated but still crisp.
• When substitued round steak: cut into serving size pieces and simmer only until steak is tender (about 2-2 1/2 hours).

Steps:

• SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
• ADD orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze oven bag to blend in flour. Add beef to oven bag. Turn oven bag to coat beef with sauce.
• CLOSE oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours.
• PREHEAT oven to 325°F Cut six 1/2-inch slits in top of oven bag.
• BAKE 35 to 45 minutes or until meat thermometer reads 145° F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with chopped green onions.

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.