I rarely measure stuff when cooking, so I just added all of these ingredients to equal about 4 cups of marinade.
- Shoyu
- Chili flakes
- Garlic, granulated
- Dehydrated onion – This makes a lot of difference to the marinade, so be sure to add it
- Onion granules or onion powder
- Aji
- Mirin
- Sriracha
- Red wine
- Red wine vinegar
- Johnny’s to taste
- Avocado oil
- ** Cornstarch and water slurry — This is to thicken the sauce when cooking the marinade. Don’t add it until after you use some marinade to pour over the meat.
For 3 pounds of beef, 4 zucchini, 24 ounces of mushrooms, 2 onions, and 3 large red bell peppers, you will need about 3 1/2 to 4 cups of marinade.
Mix everything together except for the cornstarch and water slurry. Pour some over large chunks of top sirloin. Mix well and refrigerate at least 6 hours, turning once halfway through. Even better, marinate overnight, turn chunks of meat in the morning, and let it sit in the fridge until you’re ready to grill.
Take remaining marinade and heat on the stove over medium heat. Before it starts to simmer, whisk in cornstarch slurry. Stir constantly while marinade is brought up to a simmer. Cook for a couple of minutes until thickened, then cool to room temperature. After it’s cooled, cover and refrigerate if not using right away.
Use this thickened sauce to brush onto veggies while they’re grilling over a charcoal barbecue. You can use this on the meat skewers while they’re grilling, but the chunks of beef should have already taken on quite a bit of flavor from marinating.
If you have any remaining sauce, serve with the meat and veggies. It’s also good on gohan.