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Beef Teriyaki 1/2 pound sirloin 1 teaspoon toasted sesame oil 1/2 medium onion, sliced (1 cup) 2 medium garlic cloves, crushed 1/4 pound sliced button mushrooms (1 1/2 cups) 1/4 cup low-salt teriyaki sauce Cut beef into strips 3 inches long and 1...

Beef Teriyaki

1/2 pound sirloin

1 teaspoon toasted sesame oil

1/2 medium onion, sliced (1 cup)

2 medium garlic cloves, crushed


1/4 pound sliced button mushrooms (1 1/2 cups)

1/4 cup low-salt teriyaki sauce

Cut beef into strips 3 inches long and 1/4 -inch wide, if not already cut. Heat oil in a nonstick skillet or wok on high heat. Stir-fry onion, garlic and mushrooms 2 minutes. Add beef and stir-fry 1 minute. Add teriyaki sauce and toss 1 minute. Serve over Chinese Noodles.

Yield: Serves 2.

Approximate nutritional analysis per serving: 336 calories (33 percent from fat), 12.4 grams fat (5.2 grams saturated), 102 milligrams cholesterol, 44.3 grams protein, 14.2 grams carbohydrates, no fiber, 718 milligrams sodium.

Chinese Noodles

1 cup fresh or steamed Chinese noodles or dried noodles

6 scallions, sliced


1 teaspoon toasted sesame oil

Salt and freshly ground pepper to taste

Add noodles to boiling water. Cook 1 minute or according to package instructions. Drain. Add sesame oil, scallions and salt and pepper to taste. Divide between two dinner plates and serve Beef Teriyaki on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 187 calories (20 percent from fat), 4.1 grams fat (0.7 grams saturated), 40 milligrams cholesterol, 5.8 grams protein, 31.2 grams carbohydrates, 1.3 g fiber, 9 milligrams sodium.

Teriyaki Pork Ribs

5 pounds baby-back pork ribs

12-ounce can of beer, warm


1 medium onion, peeled

1 head garlic, peeled

1/4 cup kosher salt

1 can plums in syrup, whole and pitted

1/8 cup firmly packed brown sugar

1/4 cup soy sauce

2 teaspoons fresh ginger, minced

1/4 cup rice wine vinegar

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon garlic powder

Place ribs in a large pot and cover with water and beer. Add the onion, garlic and salt. Bring to a boil, cover and simmer for 45 minutes or until ribs are cooked through.

Prepare the marinade by placing the pitted plums in a food processor or blender. Add the rest of the ingredients and process until smooth. Set aside.

Drain the cooked ribs and let sit for 5 to 10 minutes until excess water evaporates. Place in a container, pan or dish large enough for one layer. Add marinade, coating the ribs all over. Cover and refrigerate overnight, or marinate at room temperature for 2 hours.

When grill is ready, cook ribs on both sides until brown, turning frequently and brushing with the sauce. Cook for about 20 minutes. Serve ribs when brown and crispy.

Serve the leftover meat marinade as sauce (since the ribs were previously boiled, the sauce left from grilling is safe for consumption).

Yield: Serves 6.

To freeze: Cover boiled ribs with marinade and freeze in a vacuum-sealed bag or zip-lock plastic bag. Store the extra marinade in a plastic container in the refrigerator.

To prepare: Remove ribs from freezer, punch holes in top of bag to aerate, and microwave in 2- to 3-minute increments. Then grill.

Teriyaki Catfish with Wasabi Cucumber Salad

3 tablespoons teriyaki sauce

1 1/2 tablespoons wasabi powder

1 teaspoon rice vinegar

2 medium-size cucumbers, peeled, seeded and chopped

1/3 cup nonfat sour cream

4 3- to 5-ounce farm-raised catfish fillets (substitute char, salmon or trout, if desired)

Fresh cilantro leaves, for garnish

Prepare a hot fire. Meanwhile, in a small bowl, stir together teriyaki sauce, wasabi powder and vinegar to make a marinade. Set aside for 10 minutes to let flavors blend.

In a medium-size bowl, stir together 1 tablespoon of marinade and the cucumbers; stir in sour cream.

When ready to grill, brush both sides of catfish fillets with remaining marinade and place on an oiled grill rack. Grill until fish is opaque and just beginning to flake when tested with a fork, 2 to 3 minutes per side.

To serve, top catfish with cucumber salad and garnish with cilantro.

Yield: Serves 4.

Approximate nutritional analysis per serving: 340 calories, 43 grams protein, 16 grams carbohydrates, 11 grams fat (2.3 grams saturated), 81 milligrams cholesterol, 80.8 milligrams; 1 gram dietary fiber, 626 milligrams sodium.

Quick and Easy Chicken-Shrimp Teriyaki

1/4 pound medium shrimp, shelled

1 1/2 cup cooked chicken pieces (equals the meat of approximately 2 breasts)

1 small can mushrooms, drained or 1/2 cup sliced fresh mushrooms

1/3 cup bottled teriyaki sauce

1/4 cup white or rose wine

Black pepper, to taste

In a medium nonstick skillet heat teriyaki sauce and wine on medium heat until liquid begins to bubble. Add raw shrimp, chicken and mushrooms, stirring quickly until shrimp are pink on all sides. Sprinkle with pepper and continue stirring another few minutes, to be sure chicken pieces are heated through. Serve over cooked rice or noodles. Recipe can be multiplied by as many people.

Yield: Serves 1.

Easy Chicken Teriyaki

2 skinless chicken breasts

Teriyaki sauce

Lemon-Pepper Marinade Seasoning (Lawry's)

Rinse chicken pieces and pat dry. Place chicken in baking dish and pour 1/3 cup teriyaki sauce over chicken. Coat chicken on both sides. Sprinkle both sides heavy with Lemon-Pepper Marinade Seasoning and bake, uncovered at 325 degrees for about 1 hour until tender and slightly browned.

Teriyaki Pork Tenderloins

Pork tenderloin (approximately 1/4 pound per adult)

Teriyaki sauce, bottled or use recipe below


1 cup soy sauce

1/2 cup sugar

1/4 cup wine

1/4 cup salad oil

1 clove garlic, minced or 1 teaspoon garlic salt

Mix the following. Marinade pork tenderloin overnight in marinade (or 4 or more hours during the day). In frying pan heat a small amount of cooking oil and sear meat on all sides. Bake meat in 350 degrees oven for 1 hour, or barbeque slowly for 1 hour. Slice meat in ¾- inch to 1-inch rounds and serve.

Lite Teriyaki Pork Medallions

2 ¾ pound each pork tenderloins

Nonstick cooking spray

6 tablespoons Kikkoman Lite teriyaki Marinade and Sauce

Cut each tenderloin crosswise into 8 equal slices; place between sheets of wax paper. Pound gently and evenly until pieces are about 1/2 -inch thick. Spray large skillet with cooking spray; heat over medium heat until hot. Add pork and cook about 2 minutes on each side, or until browned. Blend lite teriyaki sauce and 1/2 cup water; pour over pork. Cover and simmer 2 minutes. Turn pork pieces over and simmer, uncovered, 3 minutes longer. Serve immediately with pan juices.

Yield: Serves 6.

Beef Teriyaki

2 pounds flank steak (about 2 large steaks)

1 cup dry white wine

1/2 cup soy sauce

2 tablespoons onion, minced

1 garlic clove, minced

1 tablespoon lemon juice, freshly squeezed

2 tablespoons honey

10.5-ounce can beef broth, or:

1 cup homemade beef broth

1 teaspoon ginger root, grated

Slice steaks diagonally across the grain into 1/2 -by-1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired degree of doneness.

Yield: Serves 12.

Teriyaki Beef Stir-Fry

1 pound top round steak, cut into thin strips

2 bell peppers, cut into ¾-inch cubes

6 green onions, cut into 2-inch pieces

1 tablespoon oil


3 tablespoons teriyaki sauce

1 tablespoon oil

2 teaspoons cornstarch

Marinate steak in sauce for 30 minutes.

Stir-fry bell peppers and onions in 1 tablespoon oil for 3 minutes. Remove. Stir-fry beef, one-half at a time, for 2 to 3 minutes. Return all ingredients to wok (or large pan) and cook until hot.

Yield: Serves 4.

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