A staple at my house is stir fry. If you were to ask me right now what my favorite food is, while steak comes to mind immediately its really anything off our local Chinese take out menu. Plus as a healthcare professional my working hours vary, and when I come home late and still need to cook dinner stir fry is my go to! So here is a recipe where not only do you get amazing tasting steak but the perfect teriyaki sauce to pour over some veggies and rice.

Ingredients:

• 1/3 Cup soy sauce
• 1/3 Cup granulated sugar
• 2 minced garlic cloves
• 1 teaspoon of ground ginger
• 1 Cup of water
• 1.5 teaspoons of cornstarch
• 2lbs of venison steak (you can use beef steak if you would like as well)

Instructions:

1. Rinse off steak(s) and pat dry
2. Place steak(s) and all ingredients in a 1 gallon bag and marinate over night in the fridge (can leave marinating for up to 2 days)
3. Place a skillet over medium heat. Once hot take steaks out of marinade (DO NOT THROW AWAY MARINADE!!) and place on skillet. Cook steak(s) on each side for about 5 minutes.
4. Once done take steak(s) off and put them on a warm plate
5. Take the left over marinade and put it into the skillet. Bring to a boil and sprinkle cornstarch in. Whisk and keep sauce moving. In a few minutes the sauce will thicken, don’t let off heat until you can run a spatula through it and it takes a few seconds for the sauce to come back together.
6. Prepare any rice or veggies you want, pour sauce over steak and veggie/rice mixture and you are ready to eat!

Best part about this recipe? No waste. Usually marinades are something you throw away but in this case you create that iconic sweet, sticky, salty teriyaki sauce! James spoiled us with a young buck this year so our venison meat tastes nothing like game, however this marinade would be a perfect way to cover that up.

There are not many family stories that come with this recipe. The only hint I get is a smiley face stamp on the corner of the index card it was written on. There are not many of these smilies in Grandma’s book, but they are all carefully marked over what I can only assume to be her favorite recipes. I’m probably reading too much into it, but apart of me feels closer to her knowing I made a favorite of hers. Hopefully she knows I’m doing my best to keep the kitchen light on for her.