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
BEEF TERIYAKI WITH CUCUMBER SALSA
This is a nice light red meat recipe. It is very low fat, I would recommend using lean cuts of beef in smallish serving sizes. It is incredibly quick once you have marinaded the steak, and the cucumber salsa can be prepared up to a day before. This makes quite a bit of salsa, we eat it on the side as well. Marinade time is not included in the time to make. As you can see in the picture, Bethany has elected to make this more family friendly by using flank steak. This is a nice variation on my more steak style version which would be easier if you were serving only a few people.
Provided by Sassy Syrah
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients for marinade.
- Immerse steak in marinade, turning to coat.
- Refrigerate at least half an hour.
- Peel cucumber and dice into 1cm cubes.
- Slice capscicum into strips and then across ways to be about the same size as the cucumber.
- Slice spring onions on the diagonal (make sure you use some of the green bit) Combine in a salad bowl.
- In a small saucepan, combine the sugar, vinegar and 2 tbs water.
- Boil, stirring until the sugar has dissolved, and them simmer for 2 minutes, or until it has thickened slightly.
- Squeeze in the lemon juice.
- Allow to cool for a few minutes, and then poor directly over the salsa.
- Cook the meat to your liking.
- Retain the marinade.
- I use the GF and have it rare.
- Allow it to rest at least 10 minutes.
- Slice the steak into thin strips, retaining the shape of the steak.
- Boil the marinade for 3 minutes to remove any bacteria.
- Keep warm until serving.
- Serve the steak on a bed of plain rice.
- Top with some reserved marinade, and the salsa and finally with the sesame seeds.
Nutrition Facts : Calories 179.3, Fat 2.6, SaturatedFat 0.4, Sodium 1370.4, Carbohydrate 23.5, Fiber 2.7, Sugar 13.8, Protein 5.2
SPICY TERIYAKI BEEF SALAD
Cool cucumber and avocado combine with spicy marinated steak to create a fun and tasty balance of flavors your guests will love. If the spice is too much, remove the cayenne and red pepper flakes from the avocado mixture.-Ning Watson of San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside. , Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
Nutrition Facts : Calories 405 calories, Fat 18g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 6180mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 36g protein.
BEEF TERIYAKI
Make and share this Beef Teriyaki recipe from Food.com.
Provided by mtchbx20
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1.Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.
- 2.Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
- 3.Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Nutrition Facts : Calories 303.8, Fat 0.9, SaturatedFat 0.3, Sodium 866, Carbohydrate 64.7, Fiber 0.7, Sugar 3.6, Protein 8.8
BEEF TERIYAKI
I got this recipe from the Campbell's site. I add my own stuff when making the marinade as well, so play around with different amounts and spices.
Provided by Color Guard Mom
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips.
- Combine remaining ingredients; pour over steak.
- Marinate 2 hours or more.
- Thread meat on 4 skewers.
- Broil or Grill about 4 inches from heat until desired doneness (5-10 minutes),
- brushing with marinade and turning once.
- Heat remaining marinade; thicken if desired. Serve with meat and rice.
TERIYAKI MACKEREL WITH TANGY CUCUMBER SALAD
Add a taste of Asia to your midweek meal with this healthy recipe
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Put the mackerel into a shallow dish, splash over the marinade and scatter with half the spring onions. Set aside. Put the rice into a pan, cover with a fingertip of water, season with salt, then bring to the boil. Turn down heat, stir, then cover and simmer for 10 mins until all of the water has disappeared. Take off the heat, cover and leave to steam for 5 mins.
- Mix the cucumber with the remaining onions, spinach leaves and beansprouts. Stir together the sugar and vinegar with some seasoning. Lift the fish out of the marinade and put onto 2 plates. Drizzle with more marinade from the dish, if you like. Spoon the rice alongside, then toss the salad with the dressing and serve.
Nutrition Facts : Calories 489 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.86 milligram of sodium
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
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- Put the steaks in a non-metallic dish. Combine the soy sauce, mirin, sake, garlic and ginger and pour over the steaks. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Put the cucumber, capsicum and spring onion in a bowl. Put the sugar, rice wine vinegar and ¼ cup water in a saucepan and stir over heat until the sugar dissolves. Increase the heat and simmer rapidly for 3–4 minutes, or until thickened. Pour over the cucumber salad, stir well and leave to cool completely.
- Brush a chargrill plate or barbecue grill plate with oil and heat until very hot. Drain the steaks and reserve the marinade. Cook for 3–4 minutes on each side, or to your taste. Rest the meat for 5–10 minutes before slicing.
- Put the sugar and reserved marinade in a saucepan and heat, stirring, until the sugar has dissolved. Bring to the boil, then simmer for 2–3 minutes.
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