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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix soy sauce, maple syrup (or brown sugar, if used instead), garlic infused olive oil, beef broth, sesame oil, rice vinegar, ground ginger, sesame seeds, and green onion in a saucepan.
Heat the mixture over medium heat until it begins to simmer.
Combine cornstarch and water to create a slurry.
Gradually add the cornstarch slurry to the saucepan, stirring constantly. Cook for 1 to 2 minutes, until the sauce thickens to your desired consistency, ensuring it does not over-thicken.
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If using this sauce for Teriyaki Pork Tenderloin, add the cornstarch slurry only after the tenderloin is fully cooked.
Be cautious when adding the slurry, as the sauce thickens quickly.
You can substitute pure maple syrup with brown sugar for a slightly different sweetness profile.
Can I use chicken broth instead of beef broth?
Yes, chicken broth can be used as a substitute for beef broth without significantly altering the flavor.
How do I prevent the sauce from over-thickening?
Add the cornstarch slurry gradually and stir constantly while monitoring the consistency.
Can I make this sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week.
Is garlic-infused olive oil necessary?
No, it is optional and can be omitted if unavailable or substituted with regular olive oil.
Can I use this sauce for stir-fry dishes?
Absolutely! This sauce works well as a glaze or addition to stir-fry recipes.
