Teriyaki Steak Marinade + Master Stirfry Sauce

I'd like to share with you two recipes that will prove very useful. And very tasty. And they go together REALLY well.
The first is my mom's famous Teriyaki Steak Marinade. I grew up eating steak this way, and the first time I ever tried a steak that was NOT my moms I was extremely disappointed. I also felt very bad for all the people out there who have been eating plain steak all this time! Well enough is enough, this is the only way you'll ever need to eat your steak (Well, it couldn't hurt to combine it with my Dad's perfect fire-pit grilling skills). Here's another tip: Costco sells REALLY good thick steaks. Just sayin'.

Teriyaki Steak Marinade
Serves 6

2/3 c.  soy sauce
1/2c. brown sugar, packed
1/4c. sake or sherry
2 tbsp. cooking oil
1tsp. or more minced fresh ginger (or powder)
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 lbs. round steak or sirloin, thick as possible

1) Combine first 8 ingredients in deep bowl, stir well.
2) Poke holes all over with fork. Turn and repeat. Let stand for 30 min. Cut steak into serving size pieces. Add to bowl. Cover and marinate in refrigerator for 1-2 days (the longer the better!).
3) Before cooking let stand at room temp for 30 min. Cook on med-hot grill, brushing with marinade and turning occasionally.

Note: you can also mix everything and put it in a ziplock bag for freezing. Just defrost and grill it up!

Leftovers of this steak are excellent when added to a stirfry, or gently reheated in a frying pan with eggs! Mmmmhmmmmm!
 

Oh yeah, Teriyaki Steak IN the stirfry!

The second recipe is a Master Stirfry sauce. You mix up a great big batch and keep it in your fridge, then pour it on things at random and it'll magically turn them into fantastic dinners!!! Well, that's debatable BUT it does go well with a lot of things. I came across this recipe while on an Alaskan Cruise. I was feeling very sea sick so I went to our room to lie down and I watched Ming Tsai's cooking show. The thought of this sauce actually made me think that maybe I COULD eat dinner tonight after all! It's a garlic-ginger-scallion sauce - extremely fragrant and fantastically delicious.

Master Stirfry Sauce
1/2 cup minced garlic
1/2 cup minced ginger
s+p
1 cup sliced scallions (green + white parts)
1/2 cup dry sherry
1/2 cup soya sauce
4 cups chicken stock
2 Tbsp sesame oil

1) In a very hot wok, heat grapeseed or vegetable oil until shimmering. Add the garlic and ginger and stirfry until soft. Add a generous pinch of salt and pepper.
2) Add the dry sherry and soy sauce and reduce by about 25%.
3) Add the scallions and chicken stock and reduce by about 50%.
4) Let cool briefly then blend in a food processor or blender, as smooth as possible and slowly add sesame oil. Pour into a jug or container and keep in the fridge! Add it to your stirfry near the end, so the vegetables finish cooking in the hot liquid.

Best of both worlds.