This recipe with homemade teriyaki sauce passed the husband and son test! When you try this recipe, you’ll want to make extra beef for sandwiches the next day.
Teriyaki (with hint of pineapple) Beef
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon coconut sugar
- 1/8 cup maple syrup
- 1 1/2 tsp minced ginger
- 1/4 cup diced pineapple
- 1 tsp cornstarch
- 1 tsp water
- 1 pound of beef (top sirloin)
Directions for Sauce:
- In saucepan, stir and heat up all ingredients except cornstarch, 1 tsp water, and beef.
- When ingredients are simmering, combine cornstarch with 1 tsp water and then add to simmering sauce to thicken a bit. Simmer for about 5 – 7 minutes.
- Take off stove and let rest while preparing the beef.
- Note that the above recipe does not include garlic. You can add 1 – 2 teaspoons of minced garlic if you wish.
- This recipe makes about 1 1/4 cups of sauce. Use 3/4 cups for 1 pound of beef and store the rest in the fridge for about 1 week.
Directions for Beef:
- Slice beef about 1/4 inch thick against the grain. It is easier if the beef is frozen for about 2 hours before slicing.
- In 9 x 13 baking pan, marinate beef in 3/4 cups of teriyaki sauce for a minimum of 1 hour. Place beef in one layer in dish rather than stacking.
- Bake for 40 minutes at 375º F.
- Note that chicken tenders can be used instead of beef.