Teriyaki Beef Roast Recipes

ORANGE TERIYAKI BEEF ROAST

Steps:

• Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce., Close oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours., Preheat oven to 325°F. Cut six 1/2-inch slits in top of oven bag. Tuck ends of bag in pan., Bake 35 to 45 minutes or until meat thermometer reads 145°F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with sliced green onions.

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.

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.

TERIYAKI BEEF ROAST

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

BEEF TERIYAKI

Steps:

• Place the beef in a 6 quart crock pot.
• Place sliced onions on top and pour the teriyaki sauce over the top of the beef.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Serve warm over rice and enjoy!

OVEN-BAKED TERIYAKI TRI-TIP

Steps:

• Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
• Add beef to marinade. Chill at least two hours, turning occasionally.
• Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
• When oven is ready, roast meat for 10 minutes.
• After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
• Remove foil, and continue roasting for another 15 minutes.
• By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
• Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
• Slice across the grain and serve using the marinade as a sauce.

TERIYAKI POT ROAST

Steps:

• Combine pineapple syrup (save pineapple chunks for later) with soy sauce, ginger, sugar, and garlic powder.
• Pour over roast.
• Cover and simmer for 3 hours; turning occasionally and adding 1/2 cup water as needed.
• When roast is done blend cornstarch into 1/4 Celsius water and stir into pan juices until thickened.
• Add the pine apple chunks and green onion.
• Simmer only until pineapple and green onion is heated but still crisp.
• When substitued round steak: cut into serving size pieces and simmer only until steak is tender (about 2-2 1/2 hours).

TERIYAKI BEEF

Steps:

• Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.

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.

CROCK POT TERIYAKI STEAK

Steps:

• Gather the ingredients.
• Cut the round steak into serving-size pieces and pound to 1/8 inch in thickness.
• Combine the ginger, brown sugar, sesame oil, soy sauce, wine, and garlic in a small bowl. Reserve.
• Place the beef in the slow cooker or crockpot and pour the sauce over it. Cover and cook on LOW for 6 to 7 hours.
• Make a slurry combining the cornstarch with the water. Pour it into the slow cooker, mix well and increase the heat to HIGH. Cook for 15 to 20 minutes, or until the sauce has thickened.
• Sprinkle with the sesame seeds and green onions, and serve with your favorite sides.
• Enjoy!