Best Beef Teriyaki Hors Doeuvre Recipes

EASY BEEF TERIYAKI

Easy Beef Teriyaki image

Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!

Provided by Kelley Simmons

Number Of Ingredients 12

Ingredients

1 pound flank steak (sliced against the grain and cut into bite size pieces)
1/4 cup cornstarch
3 tablespoons oil (divided)
1 garlic clove (minced)
½ teaspoon ginger (minced)
½ cup soy sauce
½ cup mirin
4 tablespoons brown sugar
½ teaspoon sesame oil
a couple of dashes of fish sauce
1 teaspoon cornstarch
1 tablespoon water

Steps:

Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
Heat 2 tablespoons of oil in a large skillet.
When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the same pan.
Add in garlic and ginger and cook for 1-2 minutes.
In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
In a small bowl mix together the cornstarch and water.
Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
Add steak back to the pan and toss to coat the beef with the sauce.
Serve immediately with green onions and sesame seeds if desired.

Nutrition Facts : Calories 393 kcal, Carbohydrate 34 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1910 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

BEEF TERIYAKI HORS D'OEUVRE

Beef Teriyaki Hors D'oeuvre image

Neat way to serve flank steak-sliced thinly and threaded onto skewers. Only need to marinate for 30 minutes. From Bach's Lunch submitted by Mrs. Daus.

Provided by Oolala

Categories Steak

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs flank steaks, partially frozen
1/4 cup chicken bouillon
1/4 cup sherry wine
1/4 cup soy sauce
1 tablespoon honey

Steps:

Slice partially frozen steak thinly on the diagonal (should get about 20 slices).
Prepare marinade by combining rest of ingredients.
Marinate meat at least thrity minutes (or meat can be frozen for several days right in the marinade and then sliced).
Thread on skewers.
Broil at highest heat or grill until brown.

Nutrition Facts : Calories 148.4, Fat 5.7, SaturatedFat 2.4, Cholesterol 27.9, Sodium 477.6, Carbohydrate 3, Fiber 0.1, Sugar 2.1, Protein 15.3