Soy and Ginger Steak Marinade

    Soy and Ginger Steak Marinade

    (344)
    14saves
    1hour20min


    337 people made this

    This is a good marinade for rib eye steaks, but it's equally good with beef strips for a stir fry dinner.

    Ingredients
    Serves: 4 

    • 1/2 cup (125ml) soy sauce
    • 1/4 cup (60ml) real maple syrup
    • 6 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1 teaspoon mustard powder
    • 1/2 teaspoon sesame oil
    • 1/4 teaspoon Tabasco sauce
    • 1/2 cup (125ml) beer
    • 4 rib eye steaks

    Directions
    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour20min 

    1. In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
    2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
    3. Cover with cling wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
    4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
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    Reviews and Ratings
    Global Ratings:
    (344)

    Reviews in English (344)

    katiekatz
    0

    Used this recipe last night and was fab. I cooked the steak in my George Foreman and was melt in the mouth  -  17 Mar 2012

    by
    151

    This was great right up to where he said to cut the steak to test for doneness. That really dries a steak out. Any steak should be rested for at least 5 minutes after cooking to redistribute the juices. If you cut it, you just are letting the juices run out and drying out your steak. Use your finger to test for firmness. Very soft/squishy is rare, well done is very firm.  -  12 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    60

    This recipe is Great ! My husband and I have tried this 4 times now - He actually requested it yesterday, definately a keeper. We don't usually marinade rib eye steaks because they are so tender anyway - but this is a nice change. Excellent Flavor !! And Oh Sooo Tender ! UPDATE - we never use to marinate ribeyes but we use this all the time now - the flavor is so good and it is so tender / just cooking steaks with seasoning just isn't the same. Thank you for sharing this recipe. Awesome !!!  -  18 Aug 2003  (Review from Allrecipes USA and Canada)

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