I will polish this more tomorrow and make it pretty. Please note that this recipe is for my OWN use. It is not FDA tested and I do not recommend anyone, especially inexperienced testers use untested recipes.
This had a nice, light teriyaki flavor, not a heavy syrupy one. Feel free to doctor the dish after processing (see notes) to taste to tweak it.
PER PINT of cubed raw beef
Two tbl tamari or soy sauce (do NOT add salt)
1 tbl brown sugar
1 chopped scallions
1/4 tsp fresh grated ginger (powdered will taste different, be aware)
1/4 tsp granulated garlic
(red pepper flakes if desired)
PRESSURE CAN according to directions for beef.
Notes...
- I tried doubling ginger and garlic. Don't.
- the small shake of red pepper flakes I added didn't even make a blip, next time I kick it up
- If using this much soy, allow slightly more headroom
- To serve, scrape off any solid fat on top, dump in a pan, *add one more tbl of brown sugar*, heat through covered, on med high to high heat. Serve over rice & steamed veg.
- If desired, before heating pour off sauce into a bowl and add some cornstarch to thicken. Then add to pan and proceed as mentioned.
- If you desire more sauce (my husband did) add stock or water and a small amount of soy to the pan. Do not add just soy or the saltiness will overwhelm the flavors.
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