Beef Teriyaki
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
September 18, 2020
Persons
6
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 1 1/2 pounds boneless beef round steak
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- 2/3 cup pineapple syrup (drained from canned pineapple) OR pineapple juice
- 2 tablespoons soy sauce
- Dash hot pepper sauce
- 1 teaspoon cornstarch
- Vegetable oil
- Fried Rice
- 3/4 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon vegetable oil
- 1/4 teaspoon garlic powder
- 3 cups cold cooked rice
- 1 egg, beaten
- 2 tablespoons soy sauce
Instructions
- Partially freeze beef. Cut into thin strips about 1/8-inch thick.
- Combine garlic powder, ginger, mustard, pineapple syrup, soy sauce and pepper sauce. Pour over meat. Cover and refrigerate several hours or overnight. Drain marinade from meat. Dissolve cornstarch in 1/4 cup marinade. Bring remaining marinade to a boil in small saucepan. Stir in cornstarch mixture. Cook, stirring, 2 to 3 minutes or until thickened; keep warm.
- Stir-fry half of beef in small amount of oil in wok or large skillet over high heat until lightly browned about 1 minute. Do not overcook or meat will be tough. Repeat with remaining meat. Combine with sauce. Serve over beds of Fried Rice.
- Fried Rice: Cook onion and green pepper in oil until soft but not brown. Add garlic powder and rice. Heat thoroughly. Add egg and soy sauce. Cook, stirring, 2 to 3 minutes or until egg is firm.