Teriyaki Marinade
I was craving beef broccoli so I whipped up this teriyaki marinade and it was so yummy! Very simple to make and lasted me through the week. Give it a try!
This marinade was so good, I’ve made it 3 times in the past few weeks! This time, I didn’t have broccoli so I used mushrooms, asparagus, and mustard greens. Steamed organic jasmine rice on the side, topped with sesame seeds. For the beef we used fajita strips, grass fed and finished from Mariposa Ranch. We get a monthly ranch box full of delicious meats which gets me to use all different types of cuts that I normally wouldn’t buy- last night I used beef cube steak. For those of you that are unfamiliar, it’s like a chicken fried steak. I’ve also been slow cooking lots of stew meats which has been fabulous. Beef is great, especially when it comes from a trusted source.
A Few Tips On Red Meat
Buy organic, grass fed and finished when you can
Quality over quantity- good quality meats can be pricey, you don’t need to eat animal protein at every meal AND you can eat smaller portions. Think 4-6 oz versus 8-12 oz steaks.
Consider slow cooking. Slow cooking offers more nutritional benefits and it’s a great way to cook cheaper, large cuts, that can often be tough when cooked on the grill or stove top.
Support small farms that have ethical practices for the animals and the environment. Here are a few of my favorites that I have tried.
Perennial Pastures Ranch - we are visiting this ranch on April 29th, details here. It’s going to a beautiful super bloom that you don’t want to miss!
Diversify. Try lamb, bison, venison, etc.
Marinade Ingredients
Coconut Aminos - 1 cup
Organic Sesame Oil - 1 tablespoon
Organic coconut brown sugar - 1/2 cup
Fresh ginger - 1 thumb, add another if you like ginger
Fresh garlic - 2 cloves, same as ginger, add more if you’d like
Red chili flakes
Squeeze of lime juice - optional
Raw cashews - 1 handful. Optional, but if you want the sauce creamy, this does the trick!
Method: Blend all the ingredients and then taste! Remember, I eyeball most of my recipes. When I’m unsure of flavors and portions, I consult Google 😉. If you think it needs a little more of this or that, add it in and enjoy! Marinade should last for 5-7 days.
For the fajita strips: Mariate the strips for 20-30 min, but if you don’t have time, don’t stress, just coat the meat before cooking. If you can, wait until the meat gets room temp before cooking. It’s best, but again, don’t stress if you’re short on time and just want to make a quick meal. It’s no big deal.
Next, grab your cast iron grill or skillet, turn to med-high heat. Place strips on, flip once… if you prematurely flip and the one side isn’t a little crisp, you can cook flip again. Remember, there are no hard and fast rules- you learn as you go and you aren’t cooking for a restaurant- it’s for you. It doesn’t need to be perfect. BUT, practice does make perfect! So keep it up. Each side should take about 3 minutes.
Enjoy
Plate with rice, veggies, and enjoy! You can also add to cooked meat or use it as a dipping sauce for other meats and dishes. It would even be really delicious as a salad dressing for an asian inspired chicken salad. There are so many options! Have fun, be creative, and enjoy your food!