Beefteriyaki Recipes

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

EASY BEEF TERIYAKI

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.

EASY AND QUICK BEEF TERIYAKI

Steps:

• In a wok or stir-fry pan, heat oil on high.
• Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
• Add in the beef strips; cook for about 1 minute.
• Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
• Add in the stock; boil for 5 minutes over medium-low heat.
• Add green onion and onion; stir-fry for 1 minute.
• Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
• Serve on cooked rice.

TERIYAKI BEEF JERKY

Steps:

• Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

BEEF TERIYAKI

Steps:

• Combine all ingredients, including liquid from pineapple, and marinate, covered and refrigerated, 1-3 hours.
• Thread beef and pineapple alternately on metal skewers or soaked wooden skewers. Discard leftover marinade. Grill about 5-8 minutes, turning once, until beef is cooked.

TERIYAKI BEEF MARINADE

Steps:

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

TERIYAKI STEAK WITH PAK CHOI & NOODLES

Steps:

• Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
• Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
• Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

BEEF TERIYAKI STIR FRY

Steps:

• Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Cook beef 10 minutes or until browned. Set beef aside.Stir in mixture of broth, cornstarch, soy sauce, brown sugar and garlic powder. Heat to a boil, stirring often. Return beef to skillet. Reduce heat; simmer 5 minutes. Stir in vegetables.Simmer covered, until beef and vegetables are cooked through - about 5 minutes, stirring occasionally. Serve over rice.

BEEF TERIYAKI STICKS

Steps:

• Soak 12 bamboo skewers in a large bowl of water and set aside.
• Make the marinade by combining the soy sauce, sugar, and ginger in a bowl. Stir until the sugar is completely dissolved.
• Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the slices are covered in the marinade.
• Let marinate for 30-45 minutes in the refrigerator.
• Remove from the refrigerator and thread the marinated beef onto the skewers.
• Turn on the grill and lightly oil the grates. Cook the skewers for about 2 minutes on each side, making sure they are nice and charred.
• Top with an optional sprinkle of sesame seeds and chopped green onions. Eat hot (ideally with samin), and enjoy!

BEEF TERIYAKI

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.