In a shallow dish, combine beef and teriyaki. Cover and marinate for 30 mins.
Heat oil in a large wok over high heat. Working in batches, stir-fry beef for 2-3 mins, or until cooked to your liking.
Spread mayonnaise over rolls and top with mixed greens. Divide beef between rolls. Combine remaining ingredients then sprinkle over sandwiches to serve.
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
Cover, and cook on Low 6 hours, stirring occasionally.
Fill a large saucepan 2/3 full of water.
Bring to a boil.
When water boils, add ramen noodles and cook 3 minutes.
Drain.
Meanwhile, in a wok or large frying pan, heat oil on high heat.
Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
Stir fry until beef is cooked through.
Add noodles and toss to combine.
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
op bag.
Add the beef or chicken and marinate for
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
In a small bowl, combine beef, teriyaki sauce and garlic. Marinate for 10 mins.
Oil a large frying pan and place over high heat. Cook beef for 3-4 mins per side. Let rest for 5 mins then slice thinly.
Working with 1 sheet of rice paper at a time, dip rice paper into warm water until softened then place on a clean tea towel. Arrange 2 mint leaves down center then top with pineapple, beef and noodles. Roll up like a burrito to enclose filling. Repeat with remaining ingredients.
Serve with extra teriyaki sauce.
Remove fat from beef.
Place in a 4 qt crock pot.
Top with onion.
Mix teriyaki and orange peel; pour over meat and onions.
Cover and cook on low for 8 to 10 hours or until beef is tender.
Remove beef from crock pot to a cutting board; cover to keep warm.
Mix water and cornstarch.
Slowly pour cornstarch mixture into juices left in the crockpot.
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
Cut beef across the grain into thin slices.
Serve sauce with beef.
eavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the
Combine the beef, teriyaki sauce, ginger and chili pepper in a medium bowl. Let stand at least 15 mins.
Drain the beef and reserve the marinade. Heat half the oil in a wok on high heat. Stir-fry the beef until browned. Remove from the wok.
Heat the remaining oil in the wok. Stir-fry the shallot and pepper until the pepper is tender. Add the bok choy and reserved marinade and stir-fry until the sauce boils and the bok choy wilts. Season to taste. Serve topped with bean sprouts.
eady first to actually make Beef Jerky with some preparation. I
Cook rice according to package directions without butter or salt. While rice is cooking, brown beef in a large skillet, breaking it up with the back of a wooden spoon. Drain excess fat, then stir in teriyaki sauce, ketchup, ginger and hot cooked rice. Sprinkle with green onions.
Nutrition Per Serving: (153 g): 380 calories, 23 g protein, 14 g total fat (4.5 g sat., 1 g trans), 39 g carbohydrate, 0 g fiber, 13 g sugar, 70 mg cholesterol, 1200 mg sodium, 9 points.
Put all ingredients into a blender (except the green onions, if using add them in after blending).
Blend for 30-40 seconds.
Mix in in green onions.
This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
*NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Thread onion wedges and beef alternately onto 12 skewers.
Combine teriyaki sauce, tomato paste, garlic and sugar in small bowl and brush over skewers. Cover; refrigerate for 3 hours or overnight.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook skewers until browned all over and cooked to desired doneness. Serve sprinkled with green onions.