Mix all ingredients. Soak beef 4 hours or overnight in
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.
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.
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.
Cook soba noodles in boiling salted water until tender then drain.
Meanwhile, heat peanut oil in a wok over medium-high heat. Stir-fry beef until browned. Add spring onions and stir-fry until soft. Add teriyaki sauce and noodles and stir-fry until heated through. Remove from heat and add bean sprouts, tossing gently to combine.
Heat 2 tbsp oil in a wok. Cook steak for 3 mins. Remove from pan. Add pepper, mushrooms and red onion. Stir-fry for 5 mins.
Meanwhile, cover egg noodles with boiling water. Set aside for 5 mins.
Return beef to pan along with cilantro and teriyaki sauce. Stir-fry for 1 min. Drain noodles, add to pan and cook, tossing gently, for 1 min.
n medium-high heat. Add beef; cook and stir for 1
he marinade.
Cut the beef into one inch strips and
Marinate beef pieces approximately 1 hour in teriyaki sauce, making sure all pieces
toss thinly cut steak with teriyaki sauce, cover and marinate 6
Mix teriyaki sauce, soy sauce, brown sugar,
Place beef in shallow glass or plastic
Toss beef with five-spice powder and
Trim fat from beef.
Cut beef into thin, bite-size strips.<
Place beef tenderloin cubes onto soaked bamboo
Heat oil in large skillet over medium-high heat.
Add ginger and veggies, cook and stir 5 minutes until tender-crisp.
Add beef and cook/stir 3 minutes or until cooked through.
Stir in teriyaki sauce until well mexed and heated through.
Serve with cooked rice or noodles.
Toss the beef in the cornstarch and lightly coat the pieces.
Heat the oil in a wok or frypan, have high heat add the beef and brown tossing for 3 minutes.
Turn the heat to medium add fresh ginger,garlic, Teriyaki sauce, sherry, chow mein noodles, salt& pepper.
Keep tossing another 3 minutes.
Add chopped green onions just before removing from the heat.
Split the meat into 4 portions and pile on the toasted buns.
Top with the pickled ginger and waterchestnuts.
Serve hot.