aus jus recipe
The Best aus jus recipe
I love that it’s naturally balanced—no heavy sauces, no extra fats—just the right amount of flavor that makes everything taste better. It’s great for meal prep too, because it keeps well for a few days, and when you’re short on time, a quick reheat makes it taste like it’s always been fresh. Plus, it’s a great way to use up any leftover chicken or fish you might have, making it a budget-friendly and flexible dish for any occasion, whether it’s a quick weeknight dinner or a light gathering with friends. The health benefits are real too—it’s packed with lean protein, healthy fats, and simple ingredients that don’t skimp on flavor.
Classic Beef Steak with Homemade Aus Jus
A rich, flavorful sauce pairs perfectly with tender steak for a restaurant-quality meal at home. This aus jus recipe balances sweet, tangy, and savory notes for a balanced bite.
🥘Ingredients
- 2 lbs flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth
- 1 cup tomato sauce
- 1 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
👨🍳Directions
-
1
Pat the flank steak dry with paper towels and season generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the steak for 3–4 minutes per side for medium-rare. Remove and let rest on a cutting board for 10 minutes. -
2
In a saucepan, combine beef broth, tomato sauce, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat and reduce by half. -
3
Mix cornstarch with water in a small bowl, then stir into the saucepan. Simmer for another 5 minutes until thickened. -
4
Slice the steak against the grain and serve with the aus jus over rice or noodles.
🔧Equipment
- Cutting board
- Sharp knife
- Skillet
- Mixing bowl
- Saucepan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Steak with Homemade Aus Jus Works
❓ Frequently Asked Questions About Beef Steak with Aus Jus
1. What is the difference between aus jus and other braised meats?
Aus jus braising relies on a thin, flavorful liquid—often just wine, broth, or a splash of vinegar—that simmers around the meat until it’s tender. Unlike thick gravies or stews, the liquid remains light and bright, letting the meat’s natural juices shine. This method works best for lean cuts like chicken, pork, or even fish, where the liquid helps prevent drying out while keeping the dish elegant.
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2. Can I substitute any of the ingredients, and what’s the best swap for wine?
Yes! For wine, use a dry white (like Sauvignon Blanc) or red (Pinot Noir), but skip the sweetness. If you’re avoiding alcohol, try a 1:1 ratio of chicken or vegetable broth with a splash of apple cider vinegar or lemon juice to add brightness. For herbs, fresh thyme or rosemary work just as well. Just adjust cooking time if using a broth substitute—it won’t reduce as quickly.
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3. How do I know when the meat is done without a meat thermometer?
For chicken or pork, the meat should feel juicy to the touch when pulled away from the bone—no dryness or rubberiness. For fish, it should flake easily with a fork. If unsure, cut into the thickest part: it should be opaque (not translucent) and slightly pink inside. Overcooking is the bigger risk, so err on the side of slightly underdone.
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4. Can I make this ahead of time?
Absolutely! Braised meats taste even better the next day. Let it cool, then refrigerate in an airtight container. Reheat gently in a pan or oven (350°F/175°C) until piping hot. For fish, cook immediately after braising to avoid overcooking. Leftovers also work well in salads or sandwiches.
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5. What’s the secret to keeping the liquid from burning?
The key is low and slow. Cover the pot with a lid and simmer on the lowest heat possible—no need for high heat. If the liquid reduces too fast, add a splash of water or broth to maintain moisture. Stir occasionally to distribute flavors, and don’t peek too often (steam builds up and can cause splatters). A slotted spoon helps lift meat without stirring.
