How To make Wined Teriyaki Strips

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Get cooking with Spencer Matthews - Teriyaki Beef Stir-Fry

Simply Beef and Lamb are delighted to have collaborated with celebrity cooking champ and fitness fanatic Spencer Matthews in our mission to inspire the nation with delicious beef and lamb recipes.

To demonstrate the versatility of beef and lamb when it comes to cooking and trying new recipes, Spencer has whipped up four delicious recipes. Spencer’s lovely wife, Vogue Williams, acts as chief recipe taster making sure that the recipes hit the spot!

Teriyaki Beef Stir-fry

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This is the best TRI-TIP/TERIYAKI how to grill I have ever made just follow the recipe and enjoy this perfect roast


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This 15 Minute Japanese Yaki Udon Will Change Your LIFE

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Teriyaki Pot Stickers Recipe

Create easy pot stickers better than what is served at your favorite Asian restaurant!

Ingredients
PORK
1/2 pound lean ground pork
1 cup purchased tri-color coleslaw mix
1/3 cup chopped green onions
2 tablespoons Land O Lakes® Butter
TERIYAKI SAUCE
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons hoisin sauce
2 tablespoons firmly packed brown sugar
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon freshly grated ginger root
POT STICKERS
1 tablespoon Land O Lakes® Butter
28 pot sticker wraps
1/2 cup water
Sliced green onions, if desired
*Substitute 1/8 teaspoon ground ginger.

Directions
1. Combine ground pork, coleslaw and 1/3 cup green onions in bowl; mix well.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add pork mixture. Cook, stirring often, 3-4 minutes or until pork is no longer pink. Set aside.
3. Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan. Cook over medium heat 2-3 minutes or until liquid is reduced to thick sauce.
4. Remove half of sauce to bowl; set aside. Continue cooking remaining sauce in saucepan 2-3 minutes or until reduced to thick paste. Add thickened paste to pork mixture; mix well.
5. Place 1 rounded teaspoon pork mixture into center of wrap. Moisten edge of pot sticker wrap with finger dipped in water. Fold wrap over filling; seal edges. Moisten outer edges of pot sticker and pleat sealed edges with fingertip dipped in water. Place onto baking pan; cover with damp paper towel. Repeat with remaining pork mixture and wraps.
6. Melt 1 tablespoon butter in same skillet over medium heat. Place pot stickers, pleated-side pointing up, into pan. Cook 1-2 minutes or until bubbles form around edges of pot stickers. Add water. Cover; cook 4-5 minutes or until water has almost evaporated. Drizzle with reserved teriyaki sauce; top with sliced green onions, if desired.

Notes
- Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

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This Pork Belly Recipe is SOOO Addictive!

Check out my 3-step process for the best pork belly you've ever tasted. ????????

This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!

Free printable recipe:

Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar

Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste

To Serve:
Boiled rice
Green Vegetables

Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.

2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.

7. Remove from the heat and serve with some rice and green veg.

Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.

Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.

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