TERIYAKI SHEETPAN PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm.
- Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
- Garnish with cilantro leaves and serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
TERIYAKI GRILLED PORK STEAKS
Plan ahead the steaks need to marinade for 8-24 hours (24 hours is even better!) I made these on my indoor grill they are very good, they could also be broiled in the oven and of coarse an outdoor grill. If you can fit a few more pork steaks in the marinade then go ahead! This marinade will also work well for pork tenderloins and cubed pork for kabobs.
Provided by Kittencalrecipezazz
Categories Pork
Time 8h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
- Using a fork poke holes all over in the pork steaks.
- Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
- Place the bag into a large bowl to prevent any leaks.
- Cover and refrigerate for 8-24 hours turning occasionally.
- When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
- Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).
RHIANNON'S SOY TERIYAKI PORK STEAKS
This is a fast, simple, easy recipe great for when you need to throw something together on a weeknight. You can use either pork steaks or pork chops with this. They stay moist and are super flavorful with soy and teriyaki being the main ingredients. I like to serve this over jasmine rice. We use the leftover sauce on top. I also make a side of green beans mixed with soy sauce and sesame seeds. It's a meal even my 4-year-old loves!
Provided by Rhiannon
Categories Asian Recipes
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Mix together soy sauce, teriyaki sauce, aji mirin, garlic, and ginger in a large resealable plastic bag. Place pork steaks into marinade, knead several times to coat meat, and squeeze out air. Seal bag and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove pork steaks from marinade and discard used marinade. Place pork steaks into a large baking dish and cover dish with aluminum foil.
- Bake in the preheated oven for 30 minutes; uncover dish and bake until juices run clear and an instant-read meat thermometer inserted into the thickest steak reads at least 145 degrees F (65 degrees C), about 10 more minutes.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 9.7 g, Cholesterol 71.1 mg, Fat 15.6 g, Fiber 0.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 3074.2 mg, Sugar 6.1 g
TERIYAKI STEAK
My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
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