Steak Teriyaki Recipes

Steps:

• Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
• Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• For the steak:
• Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
• Pineapple Raft:
• Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
• Serve with the grilled beef, if desired, garnished with scallions.

Steps:

• Lightly salt the steak and set aside for 10 minutes.
• Fry the onions in 1 tablespoon of the oil in frying pan; remove and set aside, keeping warm.
• Add rest of the oil to pan and heat. Pat the meat dry with paper towels and add to pan. Cook til medium rare, about 2 minutes each side; there should be pink in the middle.
• Remove from pan and set aside, keeping warm.
• Reduce heat to low, add sake to pan and let bubble for 30 seconds, then add mirin, sugar and soy. Stir well and simmer for about a minute.
• Slice meat thinly and arrange on top of rice with onions; spoon sauce over.

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.

Steps:

• In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.

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.

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.

Steps:

• Combine all ingredients and pour over salmon in a shallow baking dish.
• Marinade for at least 30 minutes, turning at least once.
• Broil at 500 degrees for 7-10 minutes on each side.
• Serve with wild rice and steamed veggies for a delicious healthy meal.

Steps:

• In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
• Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
• Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
• Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.

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.

Steps:

• Salt the steaks lightly on both sides to season and extract juices.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Sauté the mushrooms and shallot for about 4 to 5 minutes, until the mushrooms and well-cooked. Set aside.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the steaks in the pan and brown on one side uncovered, about 3 to 4 minutes. Flip the steaks and brown on the other side for another 2 minutes. Reduce the heat to medium. Splash on the sake, cover the pan, and allow the steaks to cook for another 2 to 3 minutes for medium doneness. (Add a few more minutes for medium-well or well done.).
• Transfer the steaks to a plate and set aside. Add the mirin and dark soy sauce to the meat juices and sake in the pan. Cook uncovered for another 1 to 2 minutes as the meat glaze thickens (forming the teriyaki sauce). Return the steaks to the pan to coat with the sauce, about 30 seconds more on each side.
• You can either serve the steaks whole or cut them against the grain into 1/2-inch slices. Spoon over with the rest of the teriyaki sauce, the mushrooms, and the shallots. Sprinkle the sesame seeds and scallions on top and serve.

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.

Steps:

• Trim steaks of excess fat.
• In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.
• Add steaks to marinade and turn to coat well.
• Cover and refrigerate for at least 4 hours, but overnight is recommended.
• Drain meat and reserve marinade.
• In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.
• For rare steaks, cook another minute per side.
• For medium steaks, reduce heat and cook another 2 to 3 minutes per side.
• For well-done steaks, cook another 4 to 6 minutes per side.
• In a saucepan, bring reserved marinade to a boil.
• Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.
• Serve steaks with reserved marinade drizzled over top.
• Garnish with finely chopped green onions.

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.