Best Japanese Beef Tongue Stir Fry Recipes

GYUTAN (BBQ BEEF TONGUE)

Gyutan (BBQ Beef Tongue) image

Delicious gyutan recipe, barbecue sliced beef tongue marinated in yuzu pepper, onion, sesame oil and soy sauce.

Provided by Namiko Chen

Time 40m

Number Of Ingredients 8

Ingredients

¼ lb beef tongue slices ((you can buy it in a Japanese supermarket))
1 Tbsp yuzu kosho (Japanese citrus chili paste)
1 Tbsp soy sauce
½ Tbsp sake
½ Tbsp roasted sesame oil
½ tsp yuzu juice (extract) ((or lemon juice))
⅛ onion ((optional))
freshly ground black pepper

Steps:

Gather all the ingredients.
Combine all the seasonings in a small bowl and whisk together.
Spread the sauce on the container.
Spread the beef tongue without overwrapping each other and pour the rest of the sauce on top.
If you like, you can grate onion on top and marinade the beef tongue for at least 30 minutes. Do not over marinade since the tongue will become too salty.
Start the grill, preferably over charcoal.
Grill on high heat for 1-2 minutes.
Flip the meat and cook for another 1-2 minutes. Serve immediately with small amount of yuzu kosho on the side.

Nutrition Facts : Calories 150 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 291 mg, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

JAPANESE BEEF STIR-FRY

Japanese Beef Stir-Fry image

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
½ cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice

Steps:

Slice beef into very thin strips.
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 26.4 g, Cholesterol 38.9 mg, Fat 7.6 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 2.1 g, Sodium 1270.7 mg, Sugar 6.7 g

LENGUA (BEEF TONGUE) STIR-FRY

Lengua (Beef Tongue) Stir-Fry image

Mexicans just love to eat every part of the cow and here's a good way to prepare the tongue. You can cook the tongue a day ahead of time.

Provided by Helena Unzueta

Categories World Cuisine Recipes Latin American Mexican

Time 3h

Yield 10

Number Of Ingredients 8

Ingredients

1 beef tongue
5 fresh green chile peppers
1 tablespoon olive oil
1 white onion, sliced thinly
4 cloves garlic, minced
4 small tomatoes, halved and sliced
2 (15 ounce) cans whole kernel corn, drained
salt to taste

Steps:

Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 20.8 g, Cholesterol 131.1 mg, Fat 24.4 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 318.9 mg, Sugar 5.1 g

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Quick and Easy Teriyaki Beef Stir-Fry image

As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.

Provided by fabeveryday

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

¾ cup water
3 tablespoons soy sauce
3 tablespoons packed brown sugar
1 ½ tablespoons cornstarch
1 tablespoon honey
¼ teaspoon ground ginger
2 tablespoons sesame oil, divided
1 pound beef sirloin steak, cut into strips
1 small head broccoli, broken into florets
6 ounces snow peas
1 medium yellow bell pepper, cut into strips
2 cloves garlic, minced
2 tablespoons chopped green onions

Steps:

Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
Garnish with chopped green onions.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g