Best Teriyaki Beef Or Chicken Hawaiian Recipes

TERIYAKI BEEF OR CHICKEN - HAWAIIAN

Teriyaki Beef or Chicken - Hawaiian image

A recipe I found on Hawaiinrecipes.org while searching for recipes in the Pacific Islands for ZWT Event. This describes 2 ways to cook, in the oven or on the BBQ. It doesn't add vegetables, but feel free to add vegetables of choice if making it into kabobs. Prep time doesn't include the time for marinating and cook time is for the BBQ.

Provided by diner524

Categories Chicken

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs beef or 3 -4 lbs chicken
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 tablespoons sherry wine or 2 tablespoons white wine
3 garlic cloves, minced
1 inch piece ginger, crushed
3 green onions (chopped fine)
1 teaspoon Chinese five spice powder (optional)

Steps:

Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour off rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.

HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL

Hawaiian Beef Teriyaki Stir-Fry Bowl image

This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.

Provided by thedailygourmet

Time 1h35m

Yield 4

Number Of Ingredients 18

Ingredients

1 cup water
¼ cup pineapple juice
5 tablespoons brown sugar
1 tablespoon tamari
1 clove garlic, grated
½ teaspoon ginger paste
⅛ teaspoon onion powder
1 tablespoon tapioca flour
1 (8 ounce) thinly sliced carne asada (beef steak)
1 tablespoon grapeseed oil
1 pinch red pepper flakes
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small yellow onion, quartered and sliced
2 medium (blank)s carrots, sliced diagonally
14 ounces refrigerated chow mein noodles
1 teaspoon everything bagel seasoning
1 tablespoon chopped green onion, or to taste

Steps:

Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

Nutrition Facts : Calories 743.5 calories, Carbohydrate 85.3 g, Cholesterol 24.5 mg, Fat 37.1 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 834.6 mg, Sugar 22.5 g