TERIYAKI BEEF FRIED RICE
Steps:
- Melt 1 Tbsp of butter in a large skillet. Add the beaten eggs and season lightly with table salt.
- Cook in a solid sheet. Carefully fold and remove from the skillet. Slice into strips and set aside.
- Drizzle the skillet with olive oil. Add the ground beef, green onion, garlic salt and black pepper. (Reserve 2 Tbsp green onion for garnishing)
- Cook over medium-high until the beef has browned and no pink remains. Drain any excess fat from the pan.
- In a small bowl, whisk together the teriyaki sauce, sesame oil, brown sugar, ground ginger and sriracha sauce.
- Add to the skillet along with the rice and peas. Cook over medium stirring constantly.Cook just until the peas begin to thaw.
- Add the egg strips and remaining butter to the skillet. Stir until the butter has melted then remove from the heat.
- Serve immediately sprinkled with toasted sesame seeds and reserved green onion.
Nutrition Facts : ServingSize 1 serving, Calories 210 kcal, Carbohydrate 6 g, Protein 16 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 112 mg, Sodium 1071 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
BEEF TERIYAKI FRIED RICE
This is the perfect meal for that small amount of left over ground beef that remains after making burgers. I know it sounds weird, but this is so good. I came up with it one night when I had some leftover rice and a bit of ground beef in the fridge. Quick, easy and delicious. You can easily change the vegetables for whatever you have on hand. Measurements are approximate, and should work well being adjusted to whatever is in your fridge.
Provided by C. Taylor
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a nonstick pan, heat the tbs. of oil and then cook the ground beef and garlic till meat is cooked through. Add the soy sauce, ginger and brown sugar, cooking till the sauce thickens. Set aside in a bowl.
- In the same pan add 1 tbs.of oil and cook the vegetables and garlic. Once cooked, set aside.
- Add the remaining oil and heat. Add the cooked rice and stir till heated through. Add the scrambled eggs and the vegetables, mixing through.
- Finally add the ground beef making sure to also add the sauce. Mix thoroughly and enjoy.
Nutrition Facts : Calories 371.2, Fat 17.9, SaturatedFat 4, Cholesterol 122.9, Sodium 954.2, Carbohydrate 40.3, Fiber 1.4, Sugar 14.3, Protein 12.5
TERIYAKI BEEF FRIED RICE
Yield 8 servings
Number Of Ingredients 11
Steps:
- Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips using (7-in.) Santoku Knife. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.Add 1 tsp (5 mL) of the oil to Stir-Fry Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; keep warm. Repeat with remaining oil and steak mixture.Add broccoli, mushrooms, carrot and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add rice, teriyaki baste and glaze and green onions; stir until combined. Return steak mixture to Skillet; stir and serve immediately.
Nutrition Facts :
TERIYAKI BEEF FRIED RICE
Teriyaki Beef Fried Rice There's beef, there's Teriyaki, there's rice... and it's fried. So I think this qualifies as a 'Fried Rice Recipe'. True it probably doesn't conform to fried rice recipe style guidelines, and you won't find this at the Chinese restaurant takeout; but it is damn good, and you may eat it all in one sitting. Ingredients: 1 cup (250 mL) uncooked basmati Rice 1½ cups (375 mL) water or beef or chicken broth 200g beef ¼ tsp (1 mL) baking soda 1 tsp (5 mL) corn starch Black pepper to taste 2-4 Tbsp (30-60 mL) Teriyaki sauce to taste Thumb of ginger to taste 1 bunch (150g) broccoli 2 (120g) carrots 1 bunch (100g) green onions ½ onion (50g) 2 eggs 1 cup (250 mL) frozen peas A few dashes of Shichi-mi tōgarashi High heat cooking oil like grapeseed. Method: Cook the rice by the dry method: 1 part rice to 1.5 parts liquid. When cooked spread on a sheet tray and leave to dry out for about an hour. Slice up the beef into small strips or cubes. Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce. Prep the veg by cutting into small even, easily cooked dice. Par steam the broccoli florets. Crack the eggs into a bowl and fork mix them. Heat the wok over high heat, pour in some oil. Scramble the eggs and then place in a bowl. Stir fry the beef until just cooked, and then place in the bowl with the cooked egg. Stir fry the onions, and then place in the bowl with the cooked egg and beef. Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas. Add the cooked rice to the wok, and stir until heated through. Add the cooked / reserved items back to the wok, and stir until heated through. Check the seasoning and adjust with more teriyaki sauce if desired. Sprinkle on some Shichi-mi tōgarashi . Sprinkle with reserved green onion tops before serving.
Provided by Author: LeGourmetTV
Categories cooking, food, recipes, recipe, Le Gourmet TV
Time 30m
Yield Yield: 4-6
Number Of Ingredients 16
Steps:
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Cook the rice by the dry method: 1 part rice to 1.5 parts liquid. When cooked spread on a sheet tray and leave to dry out for about an hour.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Slice up the beef into small strips or cubes. Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Prep the veg by cutting into small even, easily cooked dice. Par steam the broccoli florets.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Crack the eggs into a bowl and fork mix them.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Heat the wok over high heat, pour in some oil. Scramble the eggs and then place in a bowl.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Stir fry the beef until just cooked, and then place in the bowl with the cooked egg. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Stir fry the onions, and then place in the bowl with the cooked egg and beef.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Add the cooked rice to the wok, and stir until heated through. Add the cooked / reserved items back to the wok, and stir until heated through.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Check the seasoning and adjust with more teriyaki sauce if desired.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Sprinkle on some Shichi-mi tōgarashi . Sprinkle with reserved green onion tops before serving.
Nutrition Facts :
BEEF TERIYAKI FRIED RICE
Steps:
- Beat the egg and add a table spoon of water to eat and beat well then using a little oil fry the egg, then cut the egg into little strips. Put the olive oil in the wok and heat the oil, once the oil is hot enough add the garlic and spring onion after a minute or two add the beef strips and teriyaki. Stir to mix well and cook till the beef is cooked, then add your frozen vegetables. Once the Vegetables have been heated add the cooked rice and stir completely ensuring that the rice mixed completely with the sauce. If you like your rice with a little bit more liquid you can add water to the sauce before adding the rice. Bon Apetit
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