Teriyaki Chicken and Broccoli Teriyaki Sauce Recipe

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Directions. Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.

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While the beef browns, combine soy sauce, water, honey, brown sugar, vinegar, cornstarch, ginger, and toasted sesame oil in a small bowl or liquid measuring cup. Set aside. Add the bell pepper, broccoli, and carrots to the skillet. Cook for 2 minutes, then pour in the sauce.

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Season with salt and pepper and use a wooden spoon or potato masher to break up the beef and crumble it. Add in the green onions. Once the beef is cooked through add the broccoli back into the skillet and pour in the teriyaki sauce. Stir everything together until the sauce thicken, about 3 minutes.

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Sauté the broccoli in oil for about 4-5 minutes, set aside. Add ground beef and onions and cook/crumble over medium-high heat. Drain grease. Add bell peppers and cook for 1 minute. Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Remove cornstarch mixture from the fridge and give it a shake.

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Add beef, onion, ginger, and garlic to the skillet. Cook, breaking up the meat as you stir until the beef is no longer pink and the onion is tender (about 5-7 minutes). Drain off the oil and grease, and return meat to the skillet. Stir teriyaki sauce and frozen broccoli into the beef mixture.

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How to Make Ground Beef Teriyaki: Step 1 - Heat Oil - Heat the sesame oil in a large skillet over medium high heat. Step 2 - Cook Ground Beef - Add the ground beef and the diced onion to the skillet. Cook the beef (breaking up the beef as it cooks). Cook until the beef is no longer pink and the onions are tender (5-7 minutes).

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Make the sauce: In a bowl, combine the sauce ingredients. Stir-fry: Heat the oil in the wok. Then, stir-fry the sliced steak with cornstarch until tender and crispy on the edges. Stir in the broccoli and the sauce. Serve: Finish off the cooking when the sauce thickens. Serve while hot!

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Set aside. In a large nonstick skillet, heat the sesame oil over medium high heat. Add the ground beef. Cook for about 8 to 10 minutes until meat is thoroughly cooked. Next, add the broccoli and mushrooms. Cook, stirring frequently, for about 5 to 7 minutes or until the veggies start to brown up. Turn heat off and add the teriyaki mixture to.

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Instructions. In a large bowl, place the sliced beef, cornstarch, ginger, onion, garlic, salt and pepper. Stir well to coat beef. 2. Heat oil in a large nonstick skillet or wok over medium heat. Place the coated beef in the pan and stir beef for 4 minutes until lightly browned. 3.

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In a skillet pan, over medium high heat, cook and crumble the ground beef, sesame oil, onion powder, garlic powder, and salt until the beef is no longer pink. Drain. Add the chopped broccoli, carrots, and the thickened teriyaki sauce into the pan. Stir together and bring to a boil.

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Add the sauce ingredients to a bowl and whisk until combined. Add 1 tablespoon of the olive oil to a large skillet over medium-high heat. Let the pan heat up for a few minutes (the oil should be shimmering). Add the broccoli and cook for 4-5 minutes, tossing/stirring often (it'll be tender-crisp).

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Remove from the heat and set aside. Heat 1-2 tablespoon of oil in a large skillet or wok over medium high heat and and brown the meat, about 3-4 minutes, then transfer to a bowl. Working in batches if needed. Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer.

Teriyaki Chicken and Broccoli Teriyaki Sauce Recipe

Halve, peel, and dice onion into ¾-inch pieces. Thinly slice chili. 2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. Add rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

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Cook flank steak until done, 3 to 5 minutes. Remove beef from pan. Add 2 tbsp sesame oil to skillet. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add mushrooms and stir-fry for another 2 minutes or until veggies are crisp-tender. Add Teriyaki Sauce, noodles and about 1/4 cup reserved cooking water to the pan.

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Instructions. In a large skillet, heat sesame oil over medium-high heat for about 1 minute. Add beef, onion, garlic, and ginger to the skillet. Cook, breaking up the meat as you stir, until the beef is no longer pink and the onion is tender (about 5-7 minutes). Drain off excess grease.

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Cook white rice according to the directions. Toss the beef in the cornstarch. Fry the broccoli and steak in the oil to brown the steak. About 3 to 4 minutes on both sides. Take the meat out of the skillet. Stir-fry the broccoli for another 4 minutes until tender. Remove the broccoli from the skillet and set it aside.