Balsamic Steak Sauce

Name: Balsamic Steak Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 3 tbsp ●Soy sauce; 1 tbsp ●Hon-mirin; 3 tbsp ●Balsamic vinegar; 1 tbsp ●Honey (or sugar); 1 to 2 pieces worth ●Grated garlic; 1 Coarsely ground black pepper

cookpad.japan @cookpad_jp

I was really in the mood for red wine and beef.

The taste of balsamic vinegar varies with each product. If the bitterness bothers you, try adding a little olive oil or a bit more honey. Recipe by suzuchin

I was really in the mood for red wine and beef.

The taste of balsamic vinegar varies with each product. If the bitterness bothers you, try adding a little olive oil or a bit more honey. Recipe by suzuchin

cookpad.japan @cookpad_jp

I was really in the mood for red wine and beef.

The taste of balsamic vinegar varies with each product. If the bitterness bothers you, try adding a little olive oil or a bit more honey. Recipe by suzuchin

I was really in the mood for red wine and beef.

The taste of balsamic vinegar varies with each product. If the bitterness bothers you, try adding a little olive oil or a bit more honey. Recipe by suzuchin

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Ingredients

2 servings

3 tbsp●Soy sauce
1 tbsp●Hon-mirin
3 tbsp●Balsamic vinegar
1 tbsp●Honey (or sugar)
1to 2 pieces worth ●Grated garlic
1Coarsely ground black pepper

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Steps

1

Mix all the ● ingredients together and bring to a boil in a frying pan. Simmer to reduce to about 2/3 the original amount. When it has thickened, add the black pepper.
2

It should look like the sauce in the photo. Take it out of the pan.
3

Pour it back into the frying pan after the meat has been cooked it in and bring to a simmer. Pour it generously over the meat.
4

The amount of black pepper is to taste, but I think it tastes better with a generous amount.
5

You could add some horseradish to the plate when serving for a change.
6

Store any leftover sauce in a Ziplock bag in the freezer. It won't freeze and harden, but you'll have some ready to go the next time.
7

You can use this sauce to sauté shrimp as well.