Cut beef across the grain into 1/
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.
edium-high heat. Carefully add beef brisket and brown the meat
op bag.
Add the beef or chicken and marinate for
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.
Start with the boneless beef then make a marinade.
dditional 2 minutes. Add ground beef and cook until there is
In a wok or stir-fry pan, heat oil on high.
Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
Add in the beef strips; cook for about 1 minute.
Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
Add in the stock; boil for 5 minutes over medium-low heat.
Add green onion and onion; stir-fry for 1 minute.
Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
Serve on cooked rice.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
The partial freezing, makes slicing easy, and the diagonal cut makes
toss thinly cut steak with teriyaki sauce, cover and marinate 6
Remove tips and strings from snow peas and set aside until needed.
Saute mushrooms and onions in butter in a large skillet for 2-3 minutes or until onions soften.
Add beef and cook until browned, then add beef stock and simmer for 5 minutes.
Whisk together cornstarch with teriyaki sauce and set aside. Pour mixture into skillet and cook, stirring, until mixture thickens.
Stir in the mango chunks, snow peas and green onions, and cook until heated through.
Serve over steamed brown rice.
Mix soy sauce, sherry, brown sugar and seasonings.
Add beef; let stand 10 minutes to marinate.
Stir-fry beef in hot oil in skillet until browned.
Add vegetables and stir-fry until tender and crisp.
Mix broth and cornstarch; add to skillet.
Bring to boil
1 minute.
Prepare rice as directed.
Serve beef mixture over rice.
This recipe will serve 5 people.
Place the steaks, teriyaki sauce, ginger and garlic in
Combine teriyaki sauce and sugar in measuring
HEAT oil in large nonstick skillet on medium-high heat.
Add meat; cook 3 minute or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir.
Cover and cook 5 minute or until heated through.
SERVE over the rice.
KITCHENS TIPS:
If you can't find beef stir-fry strips in your supermarket, substitute any grilling steak, cut into thin strips.
Make it easy by using jarred minced ginger for the fresh gingerroot.
Place teriyaki sauce, sherry, sugar, garlic and ginger in shallow 2 1/2 quart microproof casserole; mix well.
Add steak and stir until coated.
Cover and marinate at room temperature 30 minutes; stirring occasionally.
Push meat to center of casserole. Arrange vegetables around steak.
Cover with casserole lid and cook on 80 for 10-13 minutes.
Serve with unseasoned rice.
Makes 4 servings.
Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.
Place one chicken breast in center of a square of alumium foil and salt and pepper.
Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
Put 1 tsp butter on top of pineapple slice.
Seal up alumium foil by folding edges together.
Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.
very sharp knife slice beef very thinly diagonally to make