Light Ginger Sesame Dressing Or Marinade Recipes

LOW-CARB SESAME GINGER DRESSING

Steps:

• Put the ginger and garlic in a food processor. Cover and pulse a few times to mince.
• Add the soy sauce, vinegar, avocado oil, toasted sesame oil. almond butter, and allulose to the food processor. Cover and process until smooth.
• Add the sesame seeds to to food processor. Cover and pulse once to stir in the seeds.
• This dressing may be served immiediately. If not serving the dressing right away, put it in an airtight container and refrigerate. Shake before using.
• If you don't have a food processesor, whisk the ginger, garlic and almond butter together, then slowly add the soy sauce, whisking to keep the mixture from separating.
• Gradually whisk in the avocado oil. Once the mixture is smooth, stream in the vinegar while whisking. Whisk in all remaining ingredients.

SESAME GINGER DRESSING

Steps:

• Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.

LIGHT GINGER-SESAME DRESSING OR MARINADE

Steps:

• Whisk the water, vinegar and miso together until smooth.
• Add the remaining ingredients and combine.
• This makes about 1 1/3 cups, and the serving size is one tablespoon.

GINGER & SESAME MARINATED STEAK

Steps:

• Whisk together ingredients for marinade and pour into a zip lock bag.
• Salt and pepper both sides of steak, to taste.
• Add the steak to bag and marinate in the fridge for 20 minutes to 1 hour.
• Preheat broiler.
• (I like to bring the steak to room temperature before I cook it).
• Remove steak from bag into a shallow baking dish along with extra marinade.
• Cook steak under broiler until done to your liking (about 5 minutes per side for medium rare, 7-8 minutes for closer to medium).
• Let steak rest under foil about 5 minutes before serving.

GINGER AND SESAME MARINADE

Steps:

• The marinade- Put the ginger in a fine sieve, or a sieve lined with muslin, and press the juice into a bowl.
• You need to extract 7 tbs ginger juice - add a little water to the ginger pulp and squeeze again if necessary. Add the remaining ingredients, except the sugar, and stir to mix.
• Put the meat or seafood in a non-metallic shallow dish and rub the marinade all over. For meat, cover and leave in the fridge for at least 4 hours or overnight. Fish and shrimp only need marinating for up to 30 minutes in the refrigerator.
• Remember to give the marinated food at least 20 minutes to return to room temperature before cooking.
• To cook- While cooking the food, season and baste it with the marinade. Before brushing the final few strokes on, add the sugar and stir to dissolve; this helps glaze the food, but if the sugar is added too soon, it will burn and stick.