Top it with a bit of toasted sesame seeds.Sprinkle on some chopped green onions or cilantro.This beef teriyaki could be a complete meal on its own, but there are a few ways you can zhuzh it up before serving: It’s actually super simple to either pop these onto an open flame or cook them on a grill.įor an open flame simply place foil packets even spaced over the flame and cook for 15-20 minutes.įor a grill, set it to a medium to medium-high heat and cook packets for 15-20 minutes. So what if you want to take these awesome foil packets with you camping? Turn oven to a high broil and broil the open packets for 2-3 minutes.Īnd voila! The sugar in the sauce helps the beef and vegetables to caramelize slightly and get those perfect, crunchy edges. Remove packets from the oven and brush with the reserved teriyaki sauce. That’s totally OK! There’s a little trick I like to do that makes the vegetables crispy and gives the beef a nice char: When you first pull out the foil packets you’ll notice that the vegetables and beef are a little soft. Place foil packets on a baking sheet and bake in a 400 ☏ oven for 20-25 minutes, or until beef is cooked to your desired doneness. Fold over the right and left sides of the foil towards the middle and pinch each side together to form a packet. Grab the top and the bottom portions of the aluminum foil and twist them together until tight. Pour 2 tablespoons of teriyaki sauce on top of the vegetables in each packet. (step 1 & 2 above)Īdd equal amounts of vegetables to each packet. Place 4 ounces of steak in the center of each piece of aluminum foil. Tear off four pieces of aluminum foil that are 15-16 inches long. Add cut vegetables to a large bowl and toss with olive oil, salt, and pepper.(Read more detailed information in recipe card below.) To make these beef teriyaki foil packets you’ll want to follow these step-by-step directions. Place your knife perpendicular (at a 90-degree) to these lines and thinly slice it into ¼ to ½-inch thick strips. To do this, locate the grains, or lines, running through the piece of steak. Cut them too large, and they will not become tender.įor the vegetables, cut the broccoli into 1-inch pieces, the bell pepper and onion into 2-3 inch long strips that are ½-inch thick, and the carrots intoįor the beef, it’s always best to cut steak against the grain for the most tender cut. If you cut the vegetables too small they will end up over-cooking. Since the meat and vegetables are cooking together at the same oven temperature and for the same length of time, it’s crucial that you cut them into the correct size. San-J makes a really delicious and gluten-free sauce. You can also use a store bought teriyaki sauce if you’re pressed for time. You can quickly and easily make this sauce in less than 10 minutes and store it for a few days in the refrigerator until ready to use.
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