Teriyaki Beef Wraps Recipes

TERIYAKI BEEF WRAPS

Steps:

• Pre-heat oven to 350°F (180°C). Wrap tortillas in foil. Place in hot oven; then turn oven off.
• Spray large non-stick skillet generously with PAM® Orignal Spray; heat over medium-high heat. Add mushrooms, onion, and all of the peppers. Stir-fry for about 5 minutes or until peppers start to soften. Set aside on plate covered in foil to keep warm.
• Add beef to pan in batches or the pan may get too crowded and the beef may steam. Stir-fry for 3 to 5 minutes or until browned. Stir in VH® Teriyaki Stir-Fry Sauce until warmed through.
• Layer each tortilla with cooked beef and vegetable mixture. Wrap it up to serve. Yum!

TERIYAKI BEEF WRAPS

Steps:

• In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
• The next day, in medium bowl, combine first 6 ingredients.
• Mix well, set aside.
• In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
• *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
• Place a fourth or less of the meat down center of each tortilla.
• Top each with a fourth or less of cole slaw mixture.
• Roll up and enjoy with *more teriyaki sauce!
• *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
• ENJOY!

TERIYAKI BEEF WRAPS

Steps:

• In medium bowl, combine coleslaw blend, cilantro, vinegar, oil, sesame oil and ginger; mix well. Set aside.
• In medium nonstick skillet, cook and stir beef and teriyaki sauce over medium-high heat for about 5 minutes or until beef is no longer pink.
• Place 1/4 each of beef mixture and coleslaw mixture down center of each tortilla; roll up. If desired, serve with additional teriyaki sauce.

TERIYAKI STEAK WRAPS

Steps:

• Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate.
• Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips.
• Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.

TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS

Steps:

• In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
• In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.

TERIYAKI BEEF SANDWICHES

Steps:

• Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix beef, 1 tablespoon marinade, the water chestnuts, pepper, onions and garlic. Shape mixture into 2 patties, each about 3/4 inch thick.
• Place patties on grill. Close grill. Grill 8 to 10 minutes, brushing with 1 tablespoon marinade, until meat thermometer inserted in center of patties reads 160°F.
• Serve burgers on bread; top with bell pepper rings.

TERIYAKI BEEF & LETTUCE CUPS

Steps:

• Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
• Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
• Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
• Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY

Steps:

• In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
• Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
• Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
• Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
• Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
• Roll the steak up over the vegetables and secure it with a toothpick.
• In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
• Boil for about one minute, take off the heat, and set aside to use as a glaze.
• In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
• Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
• Cook for about one minute longer and remove from heat. Top with sesame seeds.
• Enjoy!

TERIYAKI VEGGIE WRAPS

Steps:

• In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender., Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.

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.

LOW-FAT TERIYAKI VEGETARIAN BEEF WRAPS

Steps:

• In bowl, toss beef strips with teriyaki sauce, cover and marinate.
• Meanwhile, in medium bowl combine first 6 ingredients, mix well and set aside.
• Heat vegetable oil in non-stick skillet. Add beef strips and stir fry over medium-high heat for 2 minutes.
• Place a fourth of the meat down center of each tortilla.
• Top each with a fourth of cole slaw mixture and a scallion, if using.
• Roll up and enjoy with more teriyaki sauce if desired.