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Beef Teriyaki
In many countries, Japanese restaurants are great places to hang out in, as the food tastes great, and the ambience is cool and relaxed. More and more people are becoming fans of Japanese food, as it is also very healthy; making them look for Japanese food recipes. There are many different dishes offered in Japanese restaurants, and two of the favourites are teriyaki and tempura. To show that Japanese food recipes are easy to follow, we will look at how these two are prepared.
Teriyaki sauce is an example of a Japanese food recipe that's easy to follow. There are plenty of foods that use teriyaki sauce, and it is certainly a great addition to meats, giving it a tangy and sweet taste. You will need a half cup of soy sauce and a half cup of mirin, or Japanese cooking wine. Pour both into a pan and stir. Put it in low heat and let simmer for a couple of minutes. Let cool and place into a jar. Pour onto beef or chicken for a sweet sauce.
Many people cannot resist tempura. This is good food that can be eaten as part of a meal, or even as a snack. Best of all, tempura batter can be done so easily. All you need is an egg, a cup of ice water, and a cup of all-purpose flour. Beat the egg in a bowl and add the ice water in. Slowly add in the sifted flour and mix lightly. Dip the shrimps into the batter and fry. If you are making vegetable tempura, make sure you fry the vegetables first before the shrimps or seafood.
These two are favourites among Japanese food enthusiasts, but are very simple to make. Now you can enjoy these foods in your own home, and serve them to friends and family.
Are you looking to cook delicious Japanese foods? We can show you every step you need to follow to cook over 108 top Japanese recipes! Save money and cook amazing Japanese food, go to http://www.JapaneseCookingDIY.com now!
Does anyone have a recipe for beef stirfry using red wine vinegar or beef broth instead of soy and teriyaki?
Blackened Beef Stir-Fry (with beef broth)
Ingredients
12 ounces boneless beef top sirloin steak or top
round steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
2/3 cup beef broth
2 tablespoons tomato paste
2 teaspoons cornstarch
Nonstick cooking spray
2 cups broccoli florets
1 medium carrot, bias sliced
2 cups sliced fresh mushrooms
1/2 cup bias-sliced green onion
1 8-ounce package frozen baby corn, thawed
2 tablespoons beef broth
2 cups hot cooked rice
Directions:
1. Trim separable fat from beef; partially freeze
meat. Cut meat across the grain into thin bite-size
strips.
2. In a medium bowl stir together paprika, garlic
powder, thyme, black pepper, salt, and red pepper. Add
steak strips; toss to coat well.
3. In a small bowl stir together the 2/3 cup beef
broth, tomato paste, and cornstarch. Set aside.
4. Spray a cold wok or 12-inch skillet with nonstick
cooking spray. Preheat wok or skillet over medium
heat. Stir-fry broccoli and carrot for 3 minutes. Add
mushrooms and onions. Stir-fry 2 minutes more. Add
corn; stir-fry 2 minutes more. Remove vegetables from
wok. Carefully add the 2 tablespoons broth to the wok.
Add the meat and stir-fry for 2 to 3 minutes or until
cooked through.
5. Push meat from center of wok. Stir broth-cornstarch
mixture; add to center of wok. Cook and stir until
thickened and bubbly. Return vegetables to wok. Heat
through. Serve over rice. Makes 4 servings.
this one isnt using soy nor teriyaki but dry sherry
Szechuan Stir-Fry
Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Meats
Amount Measure Ingredient -- Preparation Method
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil -- * see note
1 tablespoon ginger root -- minced
1 garlic clove -- crushed
1 pound broccoli stalks and flowerets - sliced
2 celery stalks -- diagonally cut
1/4 cup water chestnuts, canned -- chopped
6 green onions -- diagonally cut
1 green bell pepper -- julienned
1 red bell pepper -- julienned
2 cups cooked beef -- cut in 1 x 3" slice
* Use your choice of oils, or use canola or peanut oil with dash of
sesame oil added.
Prepare all vegetables and meat before beginning to cook this recipe.
In small bowl, combine sherry, oyster sauce, water, pepper flakes and
the cornstarch. Mix well.
1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3
minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3
minutes.
6. Add the waterchestnuts and stir-fry one minute more.
Tangy Beef Stir Fry
Sauce:
1/2 cup Worcestershire sauce
1/2 cup water
2 tbsp sugar
2 tsp cornstarch
1/2 tsp ground ginger
1/2 tsp garlic powder
Stir-Fry
1 pound thinly sliced beef steak
3 cups sliced bell peppers
Combine ingredients for sauce. Marinade beef in 1/4 cup sauce for 5
minutes. Heat 1 tbsp oil in a large skillet or wok over high heat.
Stir fry beef in batches for 5 minutes or until lightly browned.
Add peppers, cook 2 minutes. Add remaining sauce; stir fry until
sauce thickens. Serve over hot cooked rice. Serves 4
MEXICAN BEEF STIR-FRY
Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
Info: http://diabeticgourmet.com/book_archive/details/74.shtml
INGREDIENTS
- 1 tablespoon canola oil
- 1-1/2 pound lean sirloin steak, cut into 3-inch strips, trimmed of all fat
- 3 garlic cloves, minced
- 1 medium onion, minced
- 1 small red pepper, cut into thin strips
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 teaspoon cumin
DIRECTIONS
In a wok over medium-high heat, heat the oil. Add the
beef and saute until the beef loses its pinkness.
Drain any accumulated fat. Remove the beef from the wok.
Add the garlic and onions and saute for 5 minutes.
Add the red pepper and saute for 5 more minutes.
Add the chili powder and lime juice to coat the vegetables.
Add the beef back to the skillet and add the cumin.
Heat 1 more minute.
Stir-Fried Beef and Vegetables
INGREDIENTS:
2 T Dry red wine
1 T Soy sauce
1/2 t Sugar
1-1/2 t Grated, peeled ginger root
1 lb Boneless round steak, fat trimmed and cut across grain into 1-1/2" strips,
raw
1 T Corn oil
2 Onions (medium), each cut into 8 wedges
1/2 lb Fresh mushrooms, rinsed, trimmed, and sliced
2 Celery stalks, bias cut into 1/4" slices (about 1/2 cup)
2 Green peppers (small), cut into thin lengthwise strips
2 c Broccoli flowerets
1 c Water chestnuts, drained and sliced
1 T Corn oil
2 T Cornstarch
1/4 c Water
6 c Cooked rice
PREPARATION METHOD
Prepare marinade mixing together wine, soy sauce, sugar and ginger.
Marinate meat in mixture while preparing vegetables. Heat 1 Tbsp.
oil in large skillet or wok. Stir-fry onions and mushrooms 3
minutes over medium-high heat. Add celery and cook 1 more minute.
Add remaining vegetables and cook 2 minutes or until green pepper
is tender crisp. Transfer vegetables to warm bowl. Add remaining
1 Tbsp. oil to skillet. Stir-fry meat in oil about 2 minutes or
until meat loses its pink color. Blend cornstarch and water. Stir
into meat. Cook and stir until thickened. Return vegetables to
skillet; stir gently and serve over cooked rice. Makes 6 servings.
Italian Beef Stir-Fry
1 lb. beef round tip steaks, cut 1/8 to 1/4 inch thick
2 cloves garlic, crushed
1 TBS. olive oil
2 small zucchini, thinly sliced
1 c. cherry tomato, halved
1/4 c. reduced-calorie, bottled Italian salad dressing
2 c. hot cooked spaghetti
1 TBS. Parmesan cheese, grated
Cut beef steaks crosswise into 1-inch wide strips; cut each strip
crosswise in half. Cook and stir garlic in oil in large nonstick
skillet over medium-high heat for 1 minute. Add beef strips (half at
a time); stir-fry 1 to 1 1/2 minutes. Season with salt and pepper.
Remove with slotted spoon; keep warm. Add zucchini to same skillet;
stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet
with tomato halves and dressing; heat through. Serve beef mixture
over hot spaghetti; sprinkle with Parmesan cheese.
TERIYAKI BEEF / SEEDA & OKI (GEEK)
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12 each: Jack Links Beef Jerky (46312)
$29.89 Sold as one unit. (1 unit = 12 each.) 1.25 oz. Seasoned with teriyaki flavor. 100% beef. 100 calories; 10 calories from fat. 17 grams of protein. 97% fat free. 6 grams of carbohydrates. No trans fat. Bagged . Manufacturer number: 46312. SKU #: 9125311. Country of origin: (TBA). Distributed by Jack Link's Snack Foods.... |
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1 package of 1 oz . Gary West® World Famous Steak Strips
$50.00 18 - ct. Gary West Steak Strips. Moist, tender, rich flavor from Oregon, celebrated from America to Japan, as seen on Good Morning America and The Food Network! These are 96% fat-free, natural (NO liquid smoke, MSG, nothing artificial) and delicious! Natural hickory-smoked jerky Steak Strips that are USDA approved and way taste-approved! Made in Jacksonville, Oregon, U.S.A. State Flavor. For gifts... |
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Ostrim Jerkee Teriyaki - 10 pack,(Protos)
$10.90 Ostrim Jerkee Teriyaki are shelf-stable (require no refrigeration) and offered in user-friendly packaging for convenience and portability. They taste great, are easy to chew and offer the same, or more nutritional benefits as sports nutrition bars. They are formulated for the serious athlete, physical fitness enthusiast and anyone "on the go" - from kids and soccer moms to weekend warriors. Ostrim... |
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