Steak Teri-yaki
I love teriyaki but am the only one in my house who does. If you've read other recipes you'll know that I have one person at home who greatly objects to the taste of wine in anything and has a super-sensitive wine-detector built into his tongue. So I made up this marinade when he wasn't home and couldn't smell the wine going in...guess what...he never guessed it was in there.
With a short ingredient list and minimal directions, I played the organized chef and gathered everything first.
I finished one soy sauce bottle and set it upside down so that all the drops could drain down while I wrestled with the plastic protective wrap on the new bottle. Then I poured out the extra drops that were down in the lid before I used the second bottle.
I mixed everything in the same dish I was going to marinate in. I prefer to marinate in my pyrex because they have flat bottoms whereas my Tupperware usually has a channel around the edge that is lower than the center so the juice goes into the channel and doesn't touch the meat as much.
After I measured the soy sauce and the wine in my same little measuring cup I set it at an angle in my drain (could be on a towel or somewhere sturdy). The angle allows all the left-over, residual liquid to drain together so that you can pour out the few extra drops. It sounds frugal but you are going to set the cup somewhere before you wash it anyway so why not set it somewhere that you can get a little more for your money. I think I learned this tip from my mother - or maybe in 7th grade Home Economics.
If you buy the pre-minced garlic jar, usually found in the produce section, 1 tsp. is equivalent to 1 clove of garlic.
I stirred quite a bit until I couldn't hear the granules of sugar anymore. The powdered ginger was mildly difficult to mix in - or was it hard to tell because of the garlic pieces.
I put the meat chunks in by hand and pressed them down to make sure they were as covered as possible. I should've stirred it half-way to dinner but I forgot.
When it was time for dinner I scooped the meat out with a cooking spoon and put it in the pre-heated pan then sauteed. I threw out a lot of marinade but the pan had the natural juices of the meat that mixed with the residual marinade and made a nice gravy - barely enough for one serving.
No idea where this recipe came from but it is so simple and got no complaints so I will undoubtedly be making it again.
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