Flank steak is such a wonderful cut of meat. Its full of flavor, tender, and won't break the budget. Today we are featuring an easy teriyaki version of this dynamic cut of protein. This recipe features mirin, which is similar to rice wine used for making sake, but with a much sweeter flavor. It really enhances the taste of the steak and gives it an unexpected flavor your guests won't be used to that will really wow them. 

Ingredients: 

2 lbs flank steak

1/4 cup soy sauce

1/4 cup mirin

1/2 tsp fish sauce

2 tablespoons light brown sugar

1 tablespoon freshly grated ginger

3 cloves garlic, mined

5 stalks green onion, chopped

1 tsp sesame seeds

Combine your soy sauce, mirin, sugar, ginger, onions, fish sauce, and garlic in a sauce pan and simmer on low until it begins to thicken and look syrupy. Split the mixture in half and marinate your meat with 1/2 of it in a zip lock bag for at least 8 hours. Grill until charred slightly on both sides but still medium on the inside, about 3 minutes per side. 

This dish will delight your guests and leave them with a new flavor profile they most likely haven't had. We hope you enjoy it!

By the time dinner rolls around at the end of the long day, the last thing I want to do is think hard about my recipe or fuss for an extended period of time in the kitchen. That is why I love this meal. It's a quick, one pot meal, that comes together faster than you can say "whats for dinner". Its full of deep asian flavors, and will shock you with how easy it is to make. 

Ingredients: 

3 chicken breasts

1 1/2 cup yoshida's sauce

1 pkg instant asian soba noodles

1 bunch fresh asparagus

1 pkg baby portabello mushrooms

Salt and Pepper

2 tablespoons vegetable oil

Directions: 

Marinade your chicken for 6 hours in 1 cup yoshidas sauce. Chop into bite sized peices. In large wok, heat your oil and add your chicken. Cook until golden brown. Chop and add your mushrooms and asparagus, cook until asparagus is aldente. Add your noodles and 1/2 cup yoshidas sauce. Stir and adjust seasoning as needed. Serve when noodles have plumped. 

A quick, easy, weeknight meal full of delicious protein and good for your veggies, with just a little bit of carbs to keep everyone happy. Hope you enjoy!

The crock pot is very much an under utilized tool in my kitchen. I'm not sure why. I guess I think typically things come out with a little more flavor with a char or crust on them, and thats not possible in a crock pot. Plus there are so many crock pot recipes out there on Pinterest that just taste, lets be honest, plain awful. So when I find a good one, I hang onto it. This chicken teriyaki recipe couldn't be easier to throw together. It doesn't involve any other pans or pots besides your crock pot, and it seriously comes together in less than 5 minutes. Gotta love that. This home made teriyaki sauce is so full of flavor. It tastes fresh and tangy, and you'd never guess it came from the crock pot; which I love. So give it a try! 

Ingredients:

3 chicken breasts (frozen is fine) 

1 package baby bella mushrooms

1/2 cup honey

1/2 cup soy sauce

1/4 cup rice wine vinegar

1/2 cup water

2 garlic cloves, minced

1/4 tsp lavender salt

2 one inch pieces of whole ginger

1/2 of a purple onion, diced

fresh ground pepper to taste

Directions: Throw your chicken in your crock pot, top it with all of the other ingredients. Cook in your crock pot on high for 4-5 hours until the chicken is fall apart fork tender. Serve over rice. See? So simple, so flavorful, and so should be on your menu this week. 

Enjoy!