|Sushi and Sashimi, Teriyaki and Tempura|
|by Ian Sidaway|
This title aims to bring a fresh touch to Japanese cuisine - from the delicacy of an almost translucent tray of fresh sushi or sashimi to tempura ...
1 - 10 of 163 for steak teriyaki
Place 1 1/2 to 2 lbs. round steak in a covered ... temperature for 30 minutes before cooking. Broil meat for best flavor or slice thinly and use in stir fries.
Tip: Soak bamboo skewers in water for 15 minutes before using to prevent burning. Spear sirloin, pineapple, green peppers and onions alternately on ...
Note: Soak skewers in water for 30 minutes before using to prevent burning. Arrange sirloin, pineapple, green peppers and onions alternately on ...
Cut steak into pieces and ... Sauce: Use equal teriyaki to equal water. ... and vegetables. Simmer until sauce thickens. Pour over cooked rice and serve.
Cut your steak into small pieces. Place in bowl. Pour some teriyaki sauce over it; ... with rice and rolls. Beef flavored Rice-A-Roni goes well with this.
Place steak or chicken in bowl. Pour in teriyaki sauce and let sit overnight. Cook on grill until desired.
Marinate shark steaks in mixture of teriyaki sauce, brown sugar ... minutes, basting often. Turn fish and broil 5 minutes more until fish flakes. Serves 6.
Pound steak until thin, cut ... until brown. Add teriyaki sauce and cook over low heat until tender. You may need to add water as it cooks. Serve over rice.
Mix well and pour over flank steak. Marinate flank steak overnight. Grill to medium rare and slice against grain.
Marinate 24 hours, turning several times. Grill to desired "doneness". Pour marinade over thinly sliced platter of steak.
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