Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, stir-fry beef teriyaki with red pepper risotto. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Stir-Fry Beef Teriyaki With Red Pepper Risotto is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Stir-Fry Beef Teriyaki With Red Pepper Risotto is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have stir-fry beef teriyaki with red pepper risotto using 32 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Stir-Fry Beef Teriyaki With Red Pepper Risotto:
- Make ready Teriyaki Beef
- Get 1 (1 1/2 pound) piece of bottom round steak
- Prepare 1 tablespoon dark brown sugar
- Get 1 lime, zested and juiced
- Get 6 tablespoons soy sauce
- Prepare Ground black pepper
- Get 1/4 cup thick teriyaki sauce
- Make ready 1 tablespoon toasted sesame oil
- Get 1 tablespoon cornstarch
- Prepare 1 tablespoon rice vinegar
- Make ready 3 tablespoon vegetable oil
- Take 4 cloves garlic, cut into thin slices
- Take 1 (1 inch) piece fresh ginger, peeled and cut into strips
- Make ready 1 jalapeno pepper, seeded and cut into thin strips
- Get 8 ounces green beans, cut into thin strips
- Prepare 1 cup julienned carrots
- Prepare 1 red bell pepper, cut in half lengthwise
- Get 2 scallions, sliced, for garnish
- Take 2 teaspoons sesame seeds, for garnish
- Get Red Pepper Risotto
- Take 6-7 cups chicken or vegetable stock
- Make ready 2 tablespoons extra virgin olive oil
- Make ready 1/2 cup finely chopped onion or shallot
- Prepare 2 plump garlic cloves, minced
- Make ready 2 large red peppers, finely diced
- Take to taste Salt
- Get 1 1/2 arborio or carnaroli rice
- Prepare 1/2 cup dry white wine
- Take 1 generous pinch of saffron threads
- Take to taste Freshly ground pepper
- Take 2 tablespoons chopped parsley and thyme
- Prepare 2 ounces Parmesan cheese, grated (1/2 cup)
Stir to coat then set aside to marinade while you prepare the rest of the ingredients. Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Add cooked beef, stir-fry sauce and water chestnuts. Heat a large skillet over medium-high heat.
Instructions to make Stir-Fry Beef Teriyaki With Red Pepper Risotto:
- BEEF TERIYAKI- Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
- Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
- Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
- Add the remaining vegetable oil to the wok or skillet. Add the green beans, garlic, ginger and jalapeno and cook for 30 seconds. Add the carrots and bell pepper and stir-fry for 1 minute.
- Add the beef with its juices and the sauce and cook for another minute. Serve over rice and garnish with scallions and sesame seeds.
- RED PEPPER RISOTTO- Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
- Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 yo 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about to evaporate, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough yo just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice.
- Cook, stirring, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice id cooked through but still a little chewy. Taste and adjust seasoning.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the parmesan and the herbs.
- Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Add cooked beef, stir-fry sauce and water chestnuts. Heat a large skillet over medium-high heat. Heat a large non-stick frying pan over medium-high. Heat up the canola oil in a wok or large skillet. Add the beef strips and brown on all sides.
So that’s going to wrap it up with this special food stir-fry beef teriyaki with red pepper risotto recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
