Beef Teriyaki Casserole Recipes

GROUND BEEF TERIYAKI

Steps:

• Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
• Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
• When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
• Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.

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.

TERIYAKI BEEF CASSEROLE

Steps:

• Make the teriyaki sauce per linked directions.
• Place 3/4 cup sauce in a ziploc bag with the meat. Place the meat in the freezer.
• Preheat the oven to 350 degrees.
• Heat a small skillet over medium heat with a dash of oil.
• Whisk the egg in a bowl and put it in the skillet, lifting and tilting the egg to allow more raw egg to run underneath until set, gently flip the egg.
• Cook until set and remove to a cutting board to cut in small pieces.
• Place the oil in a large skillet and add the rice, stirring occasionally for 3 minutes.
• In a small dish, whisk together the soy sauce, brown sugar, white sugar, ginger and red pepper.
• Pour into the rice and stir to coat evenly.
• Add the veggies and set aside in a 9x13-inch baking dish.
• Remove the meat from the freezer and slice thin, putting any you don't use back in the freezer.
• Heat the skillet to medium high heat.
• Add a little oil and once hot, add the steak, cooking for 3-5 minutes. Remove to the casserole dish with the rice and steamed veggies.
• Add the egg pieces to the casserole dish.
• Add a drizzle of teriyaki sauce all over the casserole and toss to coat.
• You can bake to crisp up the top if you'd like or serve as is with another drizzle of teriyaki sauce.

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.

TERIYAKI BEEF STEW

Steps:

• In a large nonstick skillet, brown beef in batches. Transfer to a 3-qt. slow cooker. , In a small bowl, combine the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef. Cover and cook on low for 6-8 hours, until meat is tender. , Combine cornstarch and cold water until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired.

BEEF TERIYAKI CASSEROLE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 450 degrees. Bring 4 quarts of water to a boil in a large pot (with a perforated pasta insert, if available) over high heat. Add 1 tablespoon salt, the beans, and peppers; cook until the vegetables are brightly colored and slightly crunchy, about 1 minute. Remove the vegetables from the boiling water with a slotted spoon (or by lifting out the past insert, if using) and spread out over a paper-towel-lined baking sheet to drain and cool. Return the water to a boil and add the rice; cook until almost tender but still firm to the bite, about 12 minutes. Drain thoroughly.
• Meanwhile, thoroughly pat the meat dry with paper towels. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Distribute half of the meat evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Transfer the meat to a clean plate; set aside. Add 1 more tablespoon oil to the skillet and return to medium-high heat until just smoking; brown the remaining meat and transfer it to the plate.
• Whisk the soy sauce, mirin, sugar, and cornstarch together until the sugar has dissolved; set aside. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the ginger, garlic, and minced scallions; cook until fragrant, about 30 seconds. Briefly re-whisk the soy mixture and add it to the skillet. Bring to a simmer and cook until thickened, 1 to 2 minutes. Off the heat, add the browned meat and toss to coat.
• Spread the rice into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Spread the cooked beans and red peppers over the rice. Spread the beef evenly over the vegetables and sprinkle with the sesame seeds. Bake until the beef looks dark and glossy, 15 to 20 minutes. Sprinkle with the sliced scallion greens. Serve immediately.

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.

GROUND BEEF TERIYAKI

Steps:

• In skillet over medium heat, in hot oil, cook onions, celery, carrots and bell pepper until tender-crisp.
• Remove from skillet and set aside.
• In same skillet, cook ground beef until browned.
• Drain off fat; stir in gravy, soy sauce, ginger and red chilies.
• Add vegetables and heat to boiling, stirring occasionally.
• Serve over rice.