Teriyaki Steak Strips Recipes

BEEF TERIYAKI

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, slice beef into very thin strips.
• In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
• In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

TERIYAKI BEEF STIR-FRY

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.

TERIYAKI STEAK

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

TERIYAKI FILET MIGNON STEAK STRIPS RECIPE FROM DANIEL'S BROILER

Steps:

• strain beef, reserve marinade, heat remaining oil in very hot pan; sear beef about 2 min. add reserve marinade about 2 min or until it starts to boil. transfer to bowl, garnish with onion and sesame seeds. serve with toothpicks

TERIYAKI SIRLOIN STRIPS

Steps:

• Place steak strips into a large glass bowl.
• Combine all remaining ingredients; pour over the meat and toss to coat.
• Cover and refrigerate over night.
• Drain and discard the marinade.
• Thread meat loosely on skewers.
• Grill over coal for 7-10 minutes; until meat reaches desired doneness.

TERIYAKI STEAK SKEWERS

Steps:

• In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.

TERIYAKI STEAK WITH PAK CHOI & NOODLES

Steps:

• Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
• Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
• Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

TERIYAKI SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.

TERIYAKI BEEF STIR-FRY OR MARINADE

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.

SIMPLE TERIYAKI STEAK DINNER

Steps:

• In 12-inch nonstick skillet, melt butter over medium-high heat. Cook bell pepper in butter 2 minutes, stirring frequently. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove vegetable mixture from skillet; cover to keep warm.
• Sprinkle beef steaks with garlic salt and pepper. In same skillet, cook steaks over medium heat 6 to 8 minutes, turning once or twice, until desired doneness.
• Return vegetables to skillet. Stir teriyaki glaze and water into vegetables and spoon over steaks. Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.