Best 6 Teriyaki Steak With Crunchy Onions And Peppers 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 SUBS

Steps:

• In a large bowl, combine steak sauce, brown sugar, soy sauce and ginger; set aside. In a large skillet or wok, stir-fry the steak, peppers and onion in oil for 5 minutes Add garlic; cook 1 minute longer. Stir in reserved sauce; top with pineapple. , Cover and simmer for 5 minutes or until heated through. Spoon meat mixture onto rolls; top each with two pineapple slices.

TERIYAKI STEAK TIPS

Steps:

• Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Serve steak tips with sauce in a bowl on the side.

TERIYAKI STEAK

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

TERIYAKI STEAK WRAPS

Steps:

• Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate.
• Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips.
• Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.