TERIYAKI BEEF ROAST
My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.
Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g protein.
SHEET PAN CHICKEN TERIYAKI AND VEGETABLES
A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
- Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
- Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
- Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
- Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
- Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.
ROASTED VEGETABLES IN ORANGE TERIYAKI SAUCE
This is very tasty. It comes from a cookbook called "On Rice" and I fell in love with it the first time I made it. Definitely use a low-sodium soy sauce unless you love salt! If you choose to bake the rice using the Perfect Brown Rice recipe, cook the rice for 30 minutes and then for the final 30 minutes add your pan of veggies to roast and everything will come out at the same time.
Provided by MsBindy
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook brown rice.
- Prepare vegetables: Cut broccoli stems into 1/4 inch rounds; cut tops into florets; peel carrots and cut into 1/4 inch rounds; slice mushroom into 1/2 inch slices. Put the broccoli stems and carrots in one bowl and the florets and mushrooms in another.
- Mix up the teriyaki sauce: Combine all the teriyaki ingredients into a large cup and whisk.
- Lightly oil a large roasting pan (about 12X17 size). I use a cookie sheet.
- Pour about 1/2 the teriyaki sauce onto the bowl of broccoli stems and carrots and toss. Pour them onto the roasting pan and roast at 400F for 15 minutes. (If your baking rice at the same time, 350F will be fine).
- After 15 minutes, remove from oven. Pour the remaining teriyaki sauce over the florets and mushrooms and add them to the roasting pan, mixing all the veggies together. Return to oven and roast for 15 more minutes or until the broccoli is crisp-tender and lightly browned on the edges. Stir occasionally.
- Spoon the rice into individual bowls and top with the vegetables and teriyaki.
Nutrition Facts : Calories 352.2, Fat 6.9, SaturatedFat 1.1, Sodium 809.4, Carbohydrate 64.2, Fiber 8.5, Sugar 6.8, Protein 11.1
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