Japanese Take Out Teriyaki Beef Or Chicken Recipes

BEEF OR CHICKEN TERIYAKI STIR-FRY

Steps:

• Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
• Put oil in a wok or a frying pan with a cover and heat.
• Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
• Cook until it is done about 7 minutes.
• Remove the meat from the wok and wipe out the wok with a paper towel.
• Add more oil and stir fry the carrots for about 6 minutes.
• Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
• Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
• Cover and cook for about 5 minutes.
• Serve over rice.

TERIYAKI GROUND BEEF SKILLET

Steps:

• Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
• Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Turn the heat down, and simmer for about 5 minutes.
• Sprinkle with sesame seeds and sliced green onion and serve.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

TERIYAKI BEEF OR CHICKEN RICE BOWL

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.