My favorite gluten-free soy sauce is San-J’s. You seriously can’t tell the difference from regular soy sauce and this one, but the best part is they also have a low sodium option. Here is what their website has to say about their gluten-free reduced sodium tamari sauce:
Enjoy all the benefits of Organic Gluten Free Tamari with 25% less sodium. Organic Gluten Free Reduced Sodium Tamari is certified by Quality Assurance International (QAI). It is made with 100% soybeans and no wheat. Organic Gluten Free Reduced Sodium Tamari is naturally fermented for up to 6 months. We add no MSG or artificial preservatives. Organic Gluten Free Reduced Sodium Tamari’s fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Certified gluten free by the Gluten-Free Certification Organization.
We came across a few of their other gluten-free selections at a store in New Jersey and we picked up the Gluten-Free Szecuan Sauce because we both really enjoy spicy things. Here is what their website has to say about this Szecuan sauce:
This hot and spicy sauce will tingle your palate. The complex combination of wheat-free Tamari, spices, ginger, plum and sesame gives San-J’s Szechuan Sauce a balanced heat. This certified gluten-free sauce is perfect for putting a new twist on your favorite chili recipe or stir-fry. For a tasty party snack, coat Buffalo wings with Szechuan Sauce and bake or grill. Even morning meals can be more exciting – add a drizzle of Szechuan to your scrambled eggs for a spicy kick. Look for the Certified Gluten Free logo on the label.
You can do so much with this sauce. You can marinade chicken, steak or even some shrimp to grill, saute, stir-fry or even broil. Yesterday I marinade two good size steaks in this sauce for about five hours or so. You don’t have to marinade it that long, you can always baste the meat while you are cooking or grilling it. My dad has let us borrow one of his old hunting grills so I cleaned it all up, washed and scraped the grates (just to be on the safe side!) and decided that we should put it to use. I am the type of person who will grill in the snow. I love grilled food, meat, veggies, seafood – you name it!
Grilled Steak with San-J Szechuan Sauce
2 medium-sized steaks
1/2 cup of San-J Szechuan Sauce
Marinade steaks in the Szechuan sauce either in large zip lock back or in a shallow baking dish (make sure to cover it if you do the second option). Marinade as long as you like. I prefer to marinade my meats for several hours, or over night for a more intense flavor. Be sure to turn meat several times during the marinade process to make sure both sides get covered equally.
Grill depending on thickness and how you prefer your meat to be done (well, medium well etc.). I prefer mine to be medium rare so I grilled my steaks for about four minutes on the first side and about three to four on the second side because they were quite thick.
We also had two ears of corn and two sweet potatoes to use up so I grilled the corn (the husks were already off but I would normally have kept the husks on for grilling). I boiled the sweet potatoes up with a half a stick of cinnamon (Bryan loves his sweet potatoes mashed with ground cinnamon) then whipped them up with a little bit of butter, soy milk and some freshly grated cinnamon.
The best part of this sauce is you really don’t need to add anything to it. It is perfect just as it is! Great flavor and spice…we even put some in a little bowl to dip our steak in we loved it that much. I look forward to trying some of their other gluten-free sauces, marinades and dressings.