Dry Goodssoy sauce.25 cup
unseasoned rice vinegar2 tablespoons
olive oil2 tablespoons
table salt12 teaspoon
white sesame seeds1 tablespoon
Producegarlic1 clove, minced
ground ginger.5 teaspoon
Proteinsirloin steak tips2 pounds
Teriyaki sauce is a Japanese marinade that goes amazing on almost all proteins, steak tips included. Don’t be scared of the time it takes to cook the sauce down; a few extra minutes on the stovetop yields a big reward, and if you double the recipe, the extra sauce will keep in the fridge for up to a week and for up to three months in the freezer. If you’d like to go gluten-free, swap tamari for soy sauce. A sprinkle of white sesame seeds at the end adds a nice crunch to the broccoli.
Prep it for later:
1. Combine the sauce ingredients, following instructions in Step 1. When cool enough to handle, transfer to a resealable container.
2. Break or cut the broccoli into florets, and transfer to a resealable bag or container.
3. If needed, slice steak into strips, working against the grain to keep it tender. Transfer to a resealable bag or container.
Sauce, broccoli florets, and steak strips will store for up to 5 days in the fridge, and 3 months in the freezer.
1 container of prepared sauce mixture
1 bag or container of broccoli florets
1 bag or container of sliced steak, if needed
Prepare from prepped:
1. Thaw ingredients as necessary,
2. Continue preparing the ingredients as directed, starting with step 2.