A classic, true Japanese take on meat - this fresh, simplified meat dish is made and mixed with spices, condiments, and real fruit juice and keeps a juicy, red-hot aroma with the beef.

Beef Teriyaki


For the meat base Edit

Fried rice Edit


Meat base Edit

  1. Partially freeze beef. Cut into thin strips about ⅛-inch thick.
  2. Combine garlic powder, ginger, mustard, pineapple syrup, soy sauce and pepper sauce. Pour over meat.
  3. Cover and refrigerate several hours or overnight. Drain the marinade from meat.
  4. Dissolve cornstarch in ¼ cup marinade.
  5. Bring the remaining marinade to a boil in a fresh, small saucepan.
  6. Stir with the cornstarch mixture.
  7. Cook, stirring, 2 to 3 minutes or until thickened; keep warm.
  8. Stir-fry half of the beef in a small amount of oil in a wok or large skillet over high heat until lightly browned about 1 minute.
  9. Do not overcook or meat will be tough. Repeat the with remaining meat.
  10. Combine with sauce. Serve over beds of fried rice.

Fried rice Edit

  1. Cook onion and green pepper in oil until soft but not brown.
  2. Add garlic powder and rice. Heat thoroughly.
  3. Add the egg and soy sauce.
  4. Cook, stirring, 2 to 3 minutes or until egg is firm.

Videos Edit

How to Make the Beef Teriyaki

How to Make the Beef Teriyaki

Community content is available under CC-BY-SA unless otherwise noted.