Teryaki Beef-Hawaiian Style

For those of you who are becoming regular readers, thank you.
If you'll recall, I last posted a recipe that was a low-sodium Hawaiian Teryaki Chicken. I wasn't satisfied with that flavor, but my purpose here is not to alter recipes. I simply try out the ones I see and give you a review so you can make a decision.


Our appetites were whetted for a savory Hawaiian Teryaki meal, so we searched and found one from "Kuki's Kookbook".

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This recipe was lengthy in that they recommend you marinate the meat for up to three days. I had leftover ginger root from the first recipe. The ratios are simple. I used twice the liquid she listed for the amount of meat as I used two pans for my meat. I purchased short ribs at our grocery store and there were four of them. So, for each pan I had 1cup sugar, water and soy sauce mixed along with the fresh garlic and ginger. I made sure the liquid covered all the meat, but didn't bother slicing it up.

Ingredients

2 1/2    pounds    beef, shortribs ( 2-3 pounds beef short ribs OR rib eye steak, cut thin and lengthwise) 1    cup    soy sauce ( Aloha brand soy sauce, DO NOT substitute brands ) 1    cup    water
1    cup    sugar
4    clove(s)    garlic ( 3-5 garlic cloves, crushed )
1 1/2    teaspoon    ginger root ( 2-3 slices ginger, cut thin and lengthwise ) 

 

If you click on the link above, you'll get her blog and her recipe from there.
My husband was beside himself with the taste of this one! (and for me, that's the ultimate critic I'm trying to please with my food)

Our recommendation in the future is to let it soak a day or two intact (tenderizing the meat) then the third day, cut long thin slices so the sauces really absorb on all sides of the meat (and will lessen the time you spend grilling as well).

 

We served our dinner with King's Hawaiian Bread (what else?!) and fresh cucumbers and green salad.

 

This one may not have popped up on Facebook for me, but after the last one, I wanted to give you something truly tasty.
And, as far as soy sauce, I couldn't find her brand. I actually ran out of soy sauce the morning I began the marinade, so mine was a blend of kikkoman low sodium and "panda brand premium" soy sauce.

If you're worried about salt, I think a half and half regular and low sodium mix would still make it savory enough without compromising your dietary needs.

 

~Tammy