TERIYAKI BARBECUE BEEF
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
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
EASY TERIYAKI BEEF KABOBS
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
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
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
KOREAN BARBECUE SHORT RIBS TERIYAKI
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
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
GRILLED BEEF TERIYAKI
Pineapple juice and soy sauce combine to make an easy and delightful marinade in this sweet-savory recipe that's a favorite with Lou Dubrule in El Paso, Texas. TASTY TIP: For a sizzling variation on her Grilled Beef Teriyaki, Lou Dubrule suggests cutting the flank steak in cubes, then marinating and cooking on skewers. Also, the pineapple-soy sauce marinade is great on chicken, she adds
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.
Nutrition Facts : Calories 196 calories, Fat 8 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 210 mg sodium, Carbohydrate 6g carbohydrate (5 g sugars, Fiber 1 g fiber), Protein 23 g protein. Diabetic Exchanges
BEEF TERIYAKI
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
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
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ROAST BEEF WITH TERIYAKI SAUCE | RED MEAT RECIPES
From weber.com
Servings 6Total Time 1 hr 30 minsCategory Red Meat
- For the teriyaki sauce, on a side burner, stove top or using a small Weber casserole dish on the barbecue, heat all the teriyaki sauce ingredients. Bring the mixture to a simmer and cook for 15 to 20 minutes, stirring occasionally, until reduced and thickened. Set aside until required.
- Lightly coat the beef with olive oil and season with salt and pepper. Calculate the cooking time for your roast (see tip 1).
- When there is 40 minutes left of the cooking time, lay the pancetta over the beef. If desired, roughly lay the pancetta for a crispier result. Place the whole garlic bulb onto the barbecue in the indirect heat zone. Continue to roast the beef and garlic for 40 minutes. This is also great time to add any cut vegetables for roasting.
- Once the beef is cooked to your liking and the garlic bulb has softened, remove from the barbecue. Leave the beef roast to rest for 10 to 15 minutes before carving.
BEEF TERIYAKI SKEWERS
From jocooks.com
4.6/5 (22)Total Time 25 minsCategory Appetizer, LunchCalories 274 per serving
- Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
- In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
- Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
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