TERIYAKI UDON WITH BEEF OR CHICKEN BOWL
Have all ingredients chopped and ready prior to cooking. Also, try chopping the vegetables uniformly for an even cook. From Maureen Fraîche at wordpress.
Provided by gailanng
Categories One Dish Meal
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken or steak with 2/3 cup teriyaki sauce and marinate for 3 hours in the refrigerator. If using flank steak, shallowly score one side with a knife to allow a bit more flavor to penetrate the meat.
- Remove meat from the marinade and heat a grill pan or skillet with a medium-high flame. Once heated, add either the chicken or beef and grill/cook until cooked through and the internal temperature reaches 165 degrees (for the chicken) or to desired level of doneness (for the beef). Once done, remove from the heat to a plate and then tent with foil. Set aside.
- Heat the oil over medium-high heat in a large skillet until the oil is shimmering. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add the celery and onion and stir-fry for another 2 minutes. Next, add the water chestnuts, garlic and ginger. Stir-fry until the veggies are crisp tender.
- Meanwhile, put on a large pot of water to boil and cook the udon noodles according to the package's instructions (al dente). Reserve 1/2 cup of the cooking water and then drain and rinse the udon under cold water to remove gumminess.
- Add the noodles to the hot skillet along with the remaining 2/3 cup teriyaki sauce and 1/2 cup of the reserved pasta water. Reduce heat to medium and start tossing the udon, vegetables and sauce together.
- Simmer for a minute. If you're serving flank steak, take this moment to slice it thinly. You can either add the flank steak/chicken directly to the pan and toss or else dish up the udon and top with grilled steak or chicken. Serve in bowls and garnish with green onions.
Nutrition Facts : Calories 544.5, Fat 9.4, SaturatedFat 1.8, Cholesterol 65.8, Sodium 4854.1, Carbohydrate 72.7, Fiber 5.9, Sugar 18.1, Protein 40.5
BEEF TERIYAKI NOODLE BOWL
These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.
Provided by thedailygourmet
Time 1h10m
Yield 5
Number Of Ingredients 13
Steps:
- Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
- Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
- Assemble bowl with noodles and beef mixture. Serve immediately.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g
TERIYAKI BEEF OR CHICKEN RICE BOWL
My humteenth recipe for a rice bowl. I can't help myself. Note: An alternative method would be to marinate the rib eye steak or chicken breasts whole and then grill it. Slice it thinly before serving it on the rice with more of the cooked and thickened teriyaki sauce. The version below is similar to the teriyaki bowls which are familiar to most Americans.
Provided by gailanng
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
- In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
- Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
- Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.
Nutrition Facts : Calories 453.4, Fat 16.7, SaturatedFat 5.7, Cholesterol 38.6, Sodium 4092, Carbohydrate 59.6, Fiber 1.8, Sugar 52.8, Protein 18.8
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