Bluephoenix Beef Teriyaki Recipes

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.

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:

• 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.

BLUEPHOENIX BEEF TERIYAKI

Steps:

• Add your beef strips to a wok or large sauce pan on medium heat. Once the beef is browned, remove from wok and set aside.
• Add onions, carrots, celery & broccoli to wok on medium heat. Cook for 10-15 minutes, stir consistently.
• Add red bell pepper, green onion & mushrooms to your wok. Cook for another 5-10 minutes, stirring consistently.
• Add your cooked beef strips back into the wok and mix.
• Reduce heat to low and add your teriyaki sauce (see below). Add as much or as little according to your taste preferences. You might not need all of the sauce.
• Add tamarai sauce, beef broth, ginger, garlic, and honey to a small sauce pan on medium heat.
• Bring to a light boil, stirring consistently so it doesn't burn and watch so that it doesn't boil over.
• In a glass measuring cup, combine 1/2 cup water and 3 tbsp tapioca flour mixing well. Slowly stir this into your sauce until the sauce starts to thicken. You may not need all of the water/tapioca flour mixture depending how thick you want your sauce.