TERIYAKI BEEF MARINADE RECIPES

Steps:

• Trim all visible fat from steak. Freeze, covered, until firm, about 30 minutes. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable container. In a small bowl, whisk remaining ingredients; add to beef. Seal container and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven until beef becomes dry and leathery, 4-5 hours, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. Store jerky, covered, in refrigerator or freezer.

Steps:

• Combine all ingredients except for xanthan gum in a sauce pan
• Cook on medium heat until mixture starts to bubble
• Once it starts to bubble, add xanthan gum and continue to whisk until it is thick enough to coat a spoon