Teriyaki Beef Casserole Recipes

BEEF TERIYAKI CASSEROLE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 450 degrees. Bring 4 quarts of water to a boil in a large pot (with a perforated pasta insert, if available) over high heat. Add 1 tablespoon salt, the beans, and peppers; cook until the vegetables are brightly colored and slightly crunchy, about 1 minute. Remove the vegetables from the boiling water with a slotted spoon (or by lifting out the past insert, if using) and spread out over a paper-towel-lined baking sheet to drain and cool. Return the water to a boil and add the rice; cook until almost tender but still firm to the bite, about 12 minutes. Drain thoroughly.
• Meanwhile, thoroughly pat the meat dry with paper towels. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Distribute half of the meat evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Transfer the meat to a clean plate; set aside. Add 1 more tablespoon oil to the skillet and return to medium-high heat until just smoking; brown the remaining meat and transfer it to the plate.
• Whisk the soy sauce, mirin, sugar, and cornstarch together until the sugar has dissolved; set aside. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the ginger, garlic, and minced scallions; cook until fragrant, about 30 seconds. Briefly re-whisk the soy mixture and add it to the skillet. Bring to a simmer and cook until thickened, 1 to 2 minutes. Off the heat, add the browned meat and toss to coat.
• Spread the rice into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Spread the cooked beans and red peppers over the rice. Spread the beef evenly over the vegetables and sprinkle with the sesame seeds. Bake until the beef looks dark and glossy, 15 to 20 minutes. Sprinkle with the sliced scallion greens. Serve immediately.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

SLOW-COOKER TERIYAKI BEEF AND VEGETABLES

Steps:

• In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
• Cover; cook on Low heat setting about 6 hours.
• About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables.
• Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.

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.