EASY SOY-GLAZED BEEF AND GREEN BEANS
- Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
- In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.
- Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).
- Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.
Nutrition Facts : Calories 333 g, Fat 15 g, Protein 38 g
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
- To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
- Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.
Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.61 milligram of sodium
SOY-GLAZED BEEF BURGER
- Heat 1 teaspoon of the oil in a skillet over medium-low heat. Add the onion and sauté for about 2 minutes, or until wilted and slightly aromatic but not browned. Add 1 tablespoon of the saké and deglaze the pan, scraping up any browned bits. Remove the pan from the heat and allow the onion to cool to room temperature.
- In a bowl, combine the beef, panko, and egg. Add the miso and the cooled onion and knead with your hands to ensure even distribution. The Japanese will often gather the meat mixture, lift it, and throw it back with force into the bowl, repeating this action 4 or 5 times - a bit like baseball practice. Although the mixture will be fairly soft, the pitching ensures the meat mass will hold together. Divide the meat mixture into 4 equal portions, and shape each portion into an oval patty about 4 inches long, 2 1/2 inches wide, and 3/4 inch thick.
- Add the remaining 1 teaspoon oil to the same skillet you used to sauté the onion and place over medium heat. When hot, add the patties and sear on the first side until browned, about 1 minute. Flip and sear the second side, pressing to flatten. The surface may crack a bit, but this is of no concern. Lower the heat, add the remaining 1 tablespoon saké, cover, and cook for 5 to 6 minutes for medium-rare. To check for doneness, press the meat with your fingertip or the back of a spoon. It should feel fairly firm. Then, poke a patty with a toothpick. The juices should run slightly pink. For a well-done burger, cook, covered, for 8 to 10 minutes. When pressed, the meat will feel very firm and juices will run clear.
- In a small bowl, combine the sugar and hot water and stir to dissolve the sugar. Add the soy sauce and stir again to mix thoroughly. Return the skillet to high heat and pour the soy mixture into it, scraping the bowl with a rubber spatula to make sure all the sugar is added. Shake the skillet to coat the beef patties, and flip them once after a minute to make sure they are evenly glazed.
- Serve the burgers hot, spooning any extra sauce on top.
SWEET SOY-GLAZED CHICKEN
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 8
- Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
- Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
- Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.
SOY-GLAZED RIB-EYE BITES
- Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
- Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
- Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
- Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.
GLAZED CORNED BEEF
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
- In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
- Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
- Slice corned beef across grain and serve.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 38.1 g, Cholesterol 125 mg, Fat 24.3 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 8.1 g, Sodium 1724.8 mg, Sugar 27.5 g
Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 7
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.
Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g
BALSAMIC-GLAZED BEEF SKEWERS
With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. We like them with hot cooked rice and a tossed salad. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. -Carole Fraser, Toronto, Ontario
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 5
- In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.
Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
More about "soy glazed beef recipes"
SOY-GLAZED BEEF & VEGETABLE ROLLS RECIPE | EATINGWELL
Category Healthy Flank Steak RecipesCalories 270 per servingTotal Time 1 hr
- Meanwhile, slice steak in half lengthwise. Cut each half crosswise into 8 strips. Place each strip, cut side up, between 2 pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan until flattened to about 1/8 inch thick. Place the beef in a shallow glass or ceramic baking dish.
- Whisk broth, soy sauce, brown sugar, vinegar, sherry, sesame oil, chile-garlic sauce and garlic in a medium bowl until the sugar has dissolved. Pour the mixture over the beef, turning to coat. Let marinate 10 minutes.
- Add asparagus to the boiling water and simmer over medium heat for 2 minutes. Add scallions and cook for 1 minute more. Drain and rinse with cool water. Cut the asparagus in half. Cut the scallions in half crosswise, then lengthwise. Slice bell pepper into 32 thin strips.
SWEET SOY GLAZE HELLO FRESH - THERESCIPES.INFO
HONEY AND MUSTARD GLAZED ROAST BEEF - SIMPLY BEEF AND LAMB
GLAZED CORNED BEEF RECIPE - RECIPES.NET
FREE EASY AND SAVOURY RECIPES FROM TOP CHEFS | KIKKOMAN
PINEAPPLE-SOY GLAZED BEEF STEAKS - IT'S WHAT'S FOR DINNER
STICKY GLAZED ASIAN BEEF SHORT RIBS - NOT QUITE NIGELLA
SOY-GLAZED BEEF RECIPE
JEAN-GEORGES' SOY-GLAZED BEEF SHORT-RIBS RECIPE - TODAY
MAPLE AND SOY-GLAZED FLANK STEAK RECIPE | MYRECIPES
10 BEST GLAZED BEEF ROAST RECIPES | YUMMLY
SESAME SOY GLAZED BEEF SKEWERS RECIPE | WOOLWORTHS
SOY-GLAZED BEEF BURGER - AMERICAN RECIPES
SOY, HONEY AND GINGER GLAZED GAMMON - KIKKOMAN UK
SOY GLAZED BEEF BRISKET WITH SOY CARAMEL RECIPE | KIKKOMAN
SOY & SESAME-GLAZED BEEF UDON WITH SNOW PEAS & CABBAGE
SLOW COOKER SOY-MISO GLAZED BEEF SHORT RIBS | FOOD FOR NET
SOY-GLAZED BEEF - GLUTEN FREE RECIPES
SOY-GLAZED BEEF MEATBALLS | CANADIAN LIVING
PINEAPPLE-SOY GLAZED BEEF STEAKS - BEEFTIPS.COM
SOY-GLAZED BEEF BURGER - PLAIN.RECIPES
GLAZED BEEF RECIPES ALL YOU NEED IS FOOD
BEEF TARTARE WITH SOY-GLAZED EGG YOLK - GREAT BRITISH CHEFS
SOY-GLAZED MUSHROOM SWISS BURGERS - HOUSE OF NASH EATS
SOY GLAZED ASPARAGUS BEEF ROLL UPS | 20 MINUTES | LOWCARBINGASIAN
BEER AND SOY-GLAZED PORK BELLY RECIPE - GREAT BRITISH CHEFS
SOY-GLAZED MEATLOAF - GOOD HOUSEKEEPING
GRILLED SOY-GLAZED PORK CHOPS RECIPE | MYRECIPES
SOY-GLAZED BEEF & UDON NOODLES - BLUE APRON
STICKY-GLAZED LAMB LOIN CHOPS - BEEF + LAMB NEW ZEALAND
SOY AND GINGER GLAZED BEEF WITH GARLIC GREENS - AUSTRALIAN BEEF
MARKET ON BROADWAY IGA - PINEAPPLE SOY GLAZED BEEF STEAKS
SWEET CHILI & SOY-GLAZED MEATBALLS RECIPE | HELLOFRESH
HONEY SOY-GLAZED BEEF RISSOLES RECIPE | HELLOFRESH
SOY & HOISIN GLAZED CHICKEN PROTEIN BOWL | RECIPES | LEE KUM KEE
HONEY SOY CRISPY BEEF AND NOODLES - SIMPLY DELICIOUS
SLOW COOKER BALSAMIC GLAZED ROAST BEEF RECIPE - MAGIC SKILLET
PINEAPPLE-SOY GLAZED BEEF STEAKS - WABEEF.ORG
You'll also love
Top Asked Questions
How do you make soy sauce glaze?Soy Glaze: Meanwhile, in small bowl, whisk water with cornstarch. In small saucepan, bring soy sauce, maple syrup, vinegar and ginger to boil over medium-high heat, stirring constantly, about 2 minutes. Reduce heat to medium; whisk in cornstarch mixture until sauce thickens, about 1 minute.
How long do you marinate beef in soy sauce?Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
How do you make soy sauce for pizza?In small saucepan, bring soy sauce, maple syrup, vinegar and ginger to boil over medium-high heat, stirring constantly, about 2 minutes. Reduce heat to medium; whisk in cornstarch mixture until sauce thickens, about 1 minute. Remove from heat; stir in sesame oil. Transfer Soy Glaze to large bowl, reserving 1/2 cup for Naan Meatball Pizzas.
What is soy glaze and what does it taste like?In general, soy glaze is a sweet sticky sauce that has a base of soy sauce and honey. It’s a reduction, so the water is reduced, leaving you with a thick and potent, tasty glaze.