Teriyakisteaklettucewraps Recipes

TERIYAKI STEAK WRAPS

Steps:

• Melt butter in 10-inch skillet over high heat until sizzling. Add beef strips. Cook, stirring constantly, 2-3 minutes or until meat is browned. Remove from heat; drain. Stir in teriyaki marinade.
• Place 1/4 meat mixture into each warmed tortilla. Top with about 1/4 cup coleslaw mix.
• Fold 2 opposite sides of tortilla over filling. Starting at 1 open end, roll up tightly to enclose filling. Cut in half to serve.

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• Combine the soy sauce, the ¼ cup water, the brown sugar, honey, ginger, ½ teaspoon of olive oil, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
• While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
• Bring one tablespoon of oil to medium heat in a large skillet. Add the steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Add the teriyaki sauce you made from step 2 and stir to coat. Cook for another minute or two and remove from heat.
• To build the lettuce wraps: each serving is about 3 1/3 oz steak, so put a little over an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of scallions, two teaspoons of broccoli slaw and a sprinkle of sprouts and serve. One serving is three lettuce wraps.

TERIYAKI CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.

TERIYAKI CHICKEN WRAPS

Steps:

• Combine cabbage and carrots in bowl; set aside.
• Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
• Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

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 STEAK LETTUCE WRAPS

Steps:

• Mix steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minutes to marinate.
• Preheat grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minutes.
• Cut steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

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 CHICKEN LETTUCE WRAPS RECIPE BY TASTY

Steps:

• In a bow,l mix the chicken and teriyaki sauce.
• Place the mixture over the romaine leaves.
• Top with scallions.
• Enjoy!

TERIYAKI STEAK

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.