Meat Sauce for Vegetables
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | pound |
beef, round steak
|
|
| 1 | cup |
soy sauce, tamari
|
|
| 1 | cup |
stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
sesame oil
|
|
| 453.6 | g |
beef, round steak
|
|
| 237 | ml |
soy sauce, tamari
|
|
| 237 | ml |
stock
|
*
|
Directions
This meat sauce can be made in advance and stored in large quantities in the refrigerator.
It will keep indefinitely.
Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables.
- Crush the garlic. Heat the sesame oil in a large frying pan. Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes.
Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes.
- When the sauce has cooled, skim off the fat and store for use
