|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
31 - 40 of 152 for beef teriyaki
In a bowl mix together ginger, garlic, sugar, oil, and wine to form a paste. Add soy sauce, stir well. Marinate meat in sauce 30 minutes to 1 hour ...
Mix all ingredients and marinate beef or chicken for a few hours or overnight. Cook on grill on skewers or broil in oven.
Thaw meat; sprinkle with tenderizer (unless already tenderized). Mix ingredients in large enough container to hold meat. Marinade for several hours, ...
Trim fat and ... garlic. Stir in beef coating each slice ... stirring, reduce heat. Simmer uncovered 5 minutes. Serve with rice with a vegetable. Serves 6.
Heat all marinade ingredients. Pour over meat in shallow pan and refrigerate 8 hours or overnight. Bake roast at 350 degrees 1 hour or until very ...
Mix well. Cut ... half. Marinate in teriyaki sauce for 7-14 ... days cook on a barbecue grill. Then cut into 1/2 strips. Cut meat cross the grain. Enjoy.
Combine first 6 ingredients. Cut beef into 1/2 inch ... minutes on high; drain. Mix beef and onion into eggs. Serve on a ti leaf or bed or rice. Serves 2.
In skillet over ... same skillet, cook beef until browned. Stir ... sauce, ginger and red pepper. Add cooked vegetables. Heat to boiling. Serve over rice.
Cut steak into ... minute. Pour over beef strips. Marinate 6 ... thread onto bamboo skewers. Grill over charcoal until desired doneness or broil in oven.
Several hours before ... garlic. Stir in beef and refrigerate, covered. ... Broil in oven or cook on grill. May add green pepper and onions to skewers also.
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