Teriyaki Steak Sandwich With A Twist Recipes

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TERIYAKI STEAK SANDWICH WITH A TWIST



Teriyaki Steak Sandwich With a Twist image

We really enjoyed this steak sandwich, it takes teriyaki to a new level. The longer it marinates the better it tastes. Tastes great at 8 hours but is even better after 24 hours. Please note that preparation time does not include the marinating time.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 lb sirloin steak, thinly sliced
3 tablespoons vegetable oil
1 tablespoon mirin
2 tablespoons brown sugar
2 green onions, finely chopped
1 teaspoon ginger, fresh, minced
1 teaspoon garlic, finely chopped
1 teaspoon sesame oil
2 tablespoons dark soya sauce
1/2 teaspoon salt
1/2 green cabbage, small size finely shredded
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable broth
1/4 cup rice vinegar
1/8 cup mirin
4 kaiser rolls, sliced, toasted and lightly buttered

Steps:

  • Marinade.
  • Place all the marinating ingredients in a large shallow bowl and stir well.
  • Next add the sirloin steak slices to the marinade, cover the bowl and place in the fridge to marinate 8 to 24 hours.
  • When ready to assemble your sandwich take the marinated meat out of the fridge and set on counter until needed. The meat should be at room temperature before frying it.
  • Vegetable Topping.
  • In a large pot sauté the cabbage, garlic, salt and pepper in the sesame oil for 3 to 5 minutes.
  • Next add the vegetable broth, vinegar and miring and braise on medium low heat for 10 to 15 minutes, until tender. Taste and season with additional salt and pepper if desired. Keep warm till needed.
  • Assembling Sandwich.
  • Remove the steak from the marinade, reserving marinade in a small covered pot. Place the pot on medium high heat and boil for 10 minutes, watching that it doesn't boil dry. Simmer on lowest heat until needed.
  • Panfry the steak slices on high heat in vegetable oil until lightly browned, remove from pan and put back in boiled marinade and simmer on lowest heat.
  • Lightly toast and butter the Kaiser rolls; add the sliced steak and top with cabbage.
  • Best when served warm.

TERIYAKI STEAK



Teriyaki Steak image

My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 large eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions

Steps:

  • Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

TERIYAKI BEEF SANDWICHES



Teriyaki Beef Sandwiches image

Enjoy these sandwiches made using ground beef and teriyaki that are ready in just 20 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 9

1/2 lb extra-lean (at least 90%) ground beef
1 tablespoon teriyaki marinade
2 tablespoons finely chopped water chestnuts
Dash pepper
2 medium green onions, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
1 tablespoon teriyaki marinade
2 slices French bread (1/2 inch thick), toasted if desired
1/2 small bell pepper (any color), cut into rings

Steps:

  • Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix beef, 1 tablespoon marinade, the water chestnuts, pepper, onions and garlic. Shape mixture into 2 patties, each about 3/4 inch thick.
  • Place patties on grill. Close grill. Grill 8 to 10 minutes, brushing with 1 tablespoon marinade, until meat thermometer inserted in center of patties reads 160°F.
  • Serve burgers on bread; top with bell pepper rings.

Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 6 g, TransFat 1 g

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