It’s been a year since my last Beefsteaks, and now I’m back to trying to get them back in the ground.
As a vegan, I’ve never really had much love for beefsteaks.
But this is a good one to try.
The main ingredient is soy sauce, and it’s a lot cheaper than the other soy sauces I’ve tried.
Beefsteasts are a good option for vegans, but the only thing they’re really good for is being a vegan.
I also like to cook them in a little olive oil for extra flavor.
I use them in tacos, in burgers, in salads, and in a variety of different dishes.
I even cooked them for a batch of lasagna noodles, and I loved the result.
I could have used regular beefsteak sauce, but that’s just not my style.
So I’ve switched to using a slightly less expensive soy sauce.
I’ve also found that the extra sodium is great, too.
The flavor is just slightly different than the regular soy sauce (and it’s really not that great for you, either), but the sodium is so tiny, you’re really not going to notice.
It also has a slightly thicker consistency than regular soy sauces, so if you’re not worried about sodium, I’d avoid it.
It’s a little more expensive than the standard soy sauce ($6.99), but that comes down to convenience and convenience alone.
Here’s how to make them again.
Recipe Video Step 1: Combine the soy sauce and olive oil in a saucepan.
Step 2: Add the beefsteasts, bay leaf, soy sauce mixture, and olive butter.
Step 3: Bring to a boil, then reduce the heat to medium-low.
Step 4: Simmer for about 30 minutes, stirring occasionally, until the beef steaks are tender.
Step 5: Remove from the heat and serve.
Recipe Notes *You can find this soy sauce in most grocery stores.
You can also buy it in Asian markets, but I haven’t tried that.
The price is about $3.50 for 16 ounces, and the sodium content is just under 5 grams.
I’m not sure how good the sodium contents are, but if you buy the soy milk, you can get it for about $6.50 a pound.