A well-stocked pantry makes cooking as simple as reaching into your cupboards or refrigerator for what you need.
Use this list to prepare easy, flavorful sauces that add depth and complexity to our beef.
And live by this rule: Make enough to last all week, and never let your panty run bare!
(Your pantry will reflect your tastes and methods and will evolve over time.)
Salt (fine and coarse sea salt)
Oil: olive, avocado, coconut oil
Vinegar: rice, wine, cider
Toasted sesame oil
Soy sauce/tamari/Bragg’s/coconut aminos
Hot sauce (gochujang, Sriracha, etc.)
Red and Green Curry Paste
Sunflower and/or pumpkin seeds
Walnuts, almonds, peanuts
Peanut butter or almond butter
Scallions (green onions)
Butter or ghee
Yogurt (plain, whole milk or Greek)
Canned coconut milk
Rice (white, brown, black aka forbidden rice)
Beans (canned and/or dried)
Lentils (red, green)
Fresh herbs (pick one or two to buy each week and/or grow your own)