I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well.Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.)When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico

It finally came out really good after trial and error, so I wrote down the ingredients.Cook the sauce together with the juices from the steak.Keep the leftover sauce in the refrigerator. It will be even better the next day. Recipe by Piyonattsu

Everyone loves garlic, right?!Just don't burn it. Recipe by Silvy1978

I created this recipe because I wanted to eat a delicious steak.Please make sure that you evaporate alcohol off from the sake and mirin.It's also tasty to add a touch of sweetness with ingredients such as sugar, honey, or grated apples and pears! Recipe by Cooking S Papa

I run out of A1 far too often.. so I decided I'd make my own sauce. This is like if A1 and Heinz 57 had a baby.. let's call it "A57"

Similar to A1 sauce. Great on burgers, steaks and fries. Found on www.allrecipes.com

This Steak Sauce can go with steak in addition or can go with other meat as well.

This our usual steak which whets my kids' appetite and makes them eat a lot of rice.The brandy goes well with steak. Recipe by Kyoku

I bought some black garlic, so I wanted to try it out. Recipe by Kajihara Ato

I had some leftover beef from a barbecue.If you use good quality beef, it'll turn out delicious! There's aren't any more tricks involved. Recipe by Izumiruku

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 had cubed steak at a friend's restaurant, and I couldn't forget the taste of the sauce. So, through trial and error, comparing it to the original, I came up with my own version!As long as you remember the ratio of 2:1:1 for the soy sauce, sake, and mirin, respectively, you could make this in small amounts or adjust the amount of onion to taste. The garlic is optional. If you let the sauce cool and sit overnight in the refrigerator, the onions will lose some of their sharpness ♪ Recipe by RIE5839