Best 9 Teriyaki Steak Stir Fry Recipes

TERIYAKI STEAK STIR-FRY WITH PEPPERS

Steps:

• Marinate steak: In a baking dish, season steak with salt and pepper, then add teriyaki sauce, garlic, ginger, and cayenne. Transfer to the fridge and let marinate, 30 minutes.
• When ready to cook, heat oil in a large skillet over medium-high heat. Add steak and cook, undisturbed, 6 minutes, then flip and cook 4 minutes more or until steak reaches your desired doneness. Transfer to a cutting board to let rest, then slice.
• Drain all but a tablespoon of fat from skillet. Add peppers and cook until soft, 4 minutes, then return steak to skillet and add spinach, tossing until wilted.

TERIYAKI BEEF STIR-FRY

Steps:

• In a skillet, brown steak in oil; drain. Sprinkle with 3 tablespoons of teriyaki sauce, seasoned salt and pepper. Cover and cook over medium heat for 5 minutes or until meat is almost tender, stirring frequently. , Stir in onion and red pepper. Cover and cook for 5-8 minutes or until meat and vegetables are tender. In a bowl, combine cornstarch, water and remaining teriyaki sauce until smooth. Add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened.

TERIYAKI STEAK AND RAINBOW CHARD STIR-FRY

Steps:

• Prepare the rice according to the package directions.
• Combine the soy sauce, brown sugar, salt, garlic, ginger and 2 tablespoons water in a small saucepan set over medium-low heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and set the sauce aside.
• Meanwhile, cut 4 of the scallions into 2-inch lengths. Finely chop the remaining scallion and set aside for serving.
• Strip the chard leaves from the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate.
• Heat the oil in a large cast-iron skillet over medium-high heat until very hot. Add the 4 scallions and chard stems and cook, stirring, until just starting to wilt and pick up color, 2 to 3 minutes. Add the steak to the skillet and cook, stirring occasionally, until the steak is browned, 3 to 4 minutes. Remove from the heat. Add the sauce and chard leaves and stir until the chard just wilts.
• Divide the rice between two bowls and spoon the stir-fry over the top. Sprinkle with the finely chopped scallion and sesame seeds.

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

BEEF OR CHICKEN TERIYAKI STIR-FRY

Steps:

• Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
• Put oil in a wok or a frying pan with a cover and heat.
• Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
• Cook until it is done about 7 minutes.
• Remove the meat from the wok and wipe out the wok with a paper towel.
• Add more oil and stir fry the carrots for about 6 minutes.
• Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
• Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
• Cover and cook for about 5 minutes.
• Serve over rice.

TERIYAKI BEEF STIR-FRY OR MARINADE

Steps:

• Mix all ingredients together for the marinade.
• Cut the beef into one inch strips and add to the marinade.
• Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
• To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
• Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
• Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
• Add the beef, mixing well to blend all the flavors and ingredients.
• If you want, you can add some more of the marinade with the beef.
• Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
• It went great with a bottle of Cabernet Shiraz Merlot red wine.
• Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
• If you don't mind the salty flavor, you can add more for your taste.

HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL

Steps:

• Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
• Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
• Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

TERIYAKI BEEF STIR-FRY FOR 3

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm., Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.

TERIYAKI BEEF STIR-FRY

Steps:

• In large bowl, mix beef, soy sauce, 1/2 teaspoon of the gingerroot, the green onions and garlic.
• Spoon beef mixture by rounded tablespoonfuls into 10-inch skillet. Cook over medium-high heat about 6 minutes, turning occasionally with spatula, until beef is no longer pink in center. Remove beef from skillet; keep warm. Drain drippings, reserving 1 tablespoon.
• In same skillet, cook remaining 1/2 teaspoon gingerroot in drippings over medium-high heat 30 seconds. Add bell pepper, red onion and bok choy. Cook, stirring occasionally, until crisp-tender. Stir in teriyaki sauce.
• Return beef to skillet; cook until hot. Meanwhile, cook and drain noodles as directed on package. Serve beef mixture over noodles.