Teriyaki Barbecue Beef Recipes

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TERIYAKI BARBECUE BEEF



Teriyaki Barbecue Beef image

Enjoy this skillet dinner made using beef, noodles and veggies flavored with barbecue sauce and teriyaki baste and glaze - a delicious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 10

1 pound beef flank steak
1/4 cup barbecue sauce
1/4 cup teriyaki baste and glaze (from 12-ounce bottle)
2 tablespoons rice or white wine vinegar
1 medium red bell pepper, cut into julienne strips
1 medium zucchini, cut into 1/4-inch slices
1 can (14 ounces) baby corn nuggets, drained
1/4 cup water
4 cups uncooked fine egg noodles (8 ounces)
1/4 cup chopped fresh cilantro

Steps:

  • Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Place beef in shallow glass or plastic dish. Mix barbecue sauce, teriyaki baste and glaze and vinegar; pour 1/4 cup of sauce mixture over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours, spooning marinade over beef occasionally. Refrigerate remaining sauce mixture.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 4 to 6 minutes or until brown. Add bell pepper; stir-fry 1 minute.
  • Stir in zucchini, corn, reserved sauce mixture and water. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender.
  • Meanwhile, cook and drain noodles as directed on package. Toss noodles and 1/4 cup sauce mixture from skillet. Divide noodles among bowls. Top with beef mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 475, Carbohydrate 64 g, Cholesterol 110 mg, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg

TERIYAKI BEEF MARINADE



Teriyaki Beef Marinade image

When I grill steak, the gingery, garlicky marinade fills the air with delicious smells and sizzling sounds. -Jeri Dobrowski, Beach, North Dakota

Provided by Taste of Home

Time 5m

Yield about 3/4 cup.

Number Of Ingredients 8

1/2 cup reduced-sodium soy sauce
1/4 cup cider vinegar
2 tablespoons brown sugar
2 tablespoons finely chopped onion
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon ground ginger
1/8 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

BEEF TERIYAKI



Beef Teriyaki image

This is a very easy and simple recipe to make and very hearty and tasty as well!!

Provided by CORWYNN DARKHOLME

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ cups uncooked glutinous white rice
1 ⅔ cups water
1 pound boneless beef sirloin steak (3/4 inch thick)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
¼ teaspoon garlic powder
4 cups fresh broccoli florets

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.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g

KOREAN BARBECUE SHORT RIBS TERIYAKI



Korean Barbecue Short Ribs Teriyaki image

We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.

Provided by Chef John

Time 4h15m

Yield 4

Number Of Ingredients 8

½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
¼ cup packed brown sugar
2 teaspoons finely grated ginger
2 tablespoons finely minced green onions
1 teaspoon ground turmeric
2 pounds beef short ribs, cut flanken-style

Steps:

  • Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
  • Preheat a charcoal grill for high heat.
  • Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
  • Serve immediately, spooning or brushing on any accumulated juices from the plate.

Nutrition Facts : Calories 623.9 calories, Carbohydrate 24.4 g, Cholesterol 93.1 mg, Fat 41.6 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 17.6 g, Sodium 1858 mg, Sugar 21.7 g

GROUND BEEF TERIYAKI



Ground Beef Teriyaki image

Quick, easy, and delicious. Perfect for a filling lunch or dinner. Serve this over warm rice, noodles, or zoodles if desired! You could also wrap up in lettuce leaves for tasty lettuce wraps.

Provided by Rebekah Rose Hills

Categories     World Cuisine Recipes     Asian     Japanese     Main Dishes

Time 40m

Yield 4

Number Of Ingredients 16

1 pound lean ground beef
3 medium carrots, peeled and diced
½ large red bell pepper, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large zucchini, diced
½ cup soy sauce
⅓ cup water
2 tablespoons water
2 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon garlic powder

Steps:

  • Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
  • Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
  • When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
  • Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 26.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 2062.7 mg, Sugar 18 g

EASY TERIYAKI BEEF KABOBS



Easy Teriyaki Beef Kabobs image

Super easy teriyaki beef kabobs, just serve with rice or salad for an instant meal.

Provided by Dawnsigkap

Time 4h35m

Yield 4

Number Of Ingredients 8

1 pound beef top round steak
¼ cup light brown sugar
¼ cup soy sauce
2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground ginger
1 clove garlic, minced
1 small pineapple, cut into 1-inch chunks

Steps:

  • Cut steak into 1-inch chunks.
  • Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
  • Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
  • Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 15.7 g, Cholesterol 57 mg, Fat 9.9 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 946.2 mg, Sugar 13.9 g

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