TERIYAKI BEEF STIR-FRY
I combined slices of steak with tasty peppers and onions to create this satisfying stir-fry.-Rhonda Olivieri, East Earl, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, brown steak in oil; drain. Sprinkle with 3 tablespoons of teriyaki sauce, seasoned salt and pepper. Cover and cook over medium heat for 5 minutes or until meat is almost tender, stirring frequently. , Stir in onion and red pepper. Cover and cook for 5-8 minutes or until meat and vegetables are tender. In a bowl, combine cornstarch, water and remaining teriyaki sauce until smooth. Add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 241 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 986mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
TERIYAKI BEEF STIR-FRY FOR 3
"I love creating delicious beef stir fry recipes. Try substituting chicken, shrimp or tofu for the beef, and add a healthy mix of water chestnuts, bean sprouts or nuts" - Jennifer Wickes, Pine Beach, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm., Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
TERIYAKI BEEF STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
- Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
- Serve over rice and garnish with scallions and sesame seeds.
BEEF TERIYAKI STIR FRY
This is so good, because the meat gets so tender and flavorful after being marinated. It's a great one dish meal, and if you don't have a wok, a skillet will do just fine.
Provided by KittyKitty
Categories One Dish Meal
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Partially freeze steak, slice diagonally across grain into 3 quarter inch strips. The partial freezing, makes slicing easy, and the diagonal cut makes the strips tender.
- Combine next 5 ingredients in a large bowl. Add meat; cover and marinate in the fridge 4 to 6 hours, stirring occasionally.
- Pour 1 tablespoon oil around top of a preheated wok, coating sides, heat medium high for 2 minutes. Add vegetables and stir fry 4 minutes; remove from wok.
- Pour 1 tablespoon oil around top of wok. Remove steak from marinade, reserving marinade; add steak to wok, stir fry, until browned, do not over cook.
- Combine cornstarch and reserved marinade, stirring well, stir mixture into beef. Cook, stirring constantly until thickened.
- Combine veggies and rice, place on a serving dish. Spoon meat mixture over rice.
Nutrition Facts : Calories 294.8, Fat 9.4, SaturatedFat 2.4, Cholesterol 68, Sodium 624.1, Carbohydrate 23.9, Fiber 1.9, Sugar 9.8, Protein 27.3
TERIYAKI BEEF STIR-FRY OR MARINADE
Yet another recipe from Chatelaine, but this was originally in the magazine as a salad. The salad didn't appeal to me, but I used it as a base for a great stirfry and used the dressing as a marinade. I then added some things here and there to give it a unique flavor. Cooking time does not include marinating in fridge.
Provided by Cathy17
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients together for the marinade.
- Cut the beef into one inch strips and add to the marinade.
- Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
- To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
- Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
- Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
- Add the beef, mixing well to blend all the flavors and ingredients.
- If you want, you can add some more of the marinade with the beef.
- Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
- It went great with a bottle of Cabernet Shiraz Merlot red wine.
- Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
- If you don't mind the salty flavor, you can add more for your taste.
Nutrition Facts : Calories 525.2, Fat 35.2, SaturatedFat 11.4, Cholesterol 111.1, Sodium 926.2, Carbohydrate 16.7, Fiber 2, Sugar 9.3, Protein 35
TERIYAKI BEEF STIR-FRY
Serves 2
Provided by JulieAO
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat oil in a large pan over a medium- high heat.
- Add ginger and cook for minutes or until cooked through.
- Add veggies, cook and stir for 5 minutes until tender crisp.
- Stir in teriyaki sauce until well mixed and heated through.
- Add in sesame seeds.
- Service with cooked courgette noodles if required.
TERIYAKI BEEF STIR-FRY
Add an Asian flavor to your family's flavorful dinner! Enjoy ground beef and vegetable stir-fry served with Chinese noodles - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, mix beef, soy sauce, 1/2 teaspoon of the gingerroot, the green onions and garlic.
- Spoon beef mixture by rounded tablespoonfuls into 10-inch skillet. Cook over medium-high heat about 6 minutes, turning occasionally with spatula, until beef is no longer pink in center. Remove beef from skillet; keep warm. Drain drippings, reserving 1 tablespoon.
- In same skillet, cook remaining 1/2 teaspoon gingerroot in drippings over medium-high heat 30 seconds. Add bell pepper, red onion and bok choy. Cook, stirring occasionally, until crisp-tender. Stir in teriyaki sauce.
- Return beef to skillet; cook until hot. Meanwhile, cook and drain noodles as directed on package. Serve beef mixture over noodles.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 45 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 2170 mg, Sugar 7 g, TransFat 0 g
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- For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
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- Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
- Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
- Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
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