Excellent recipe! I used thin sliced top round steaks and they marinated for 24 hours. I thought the ingredient measurements were spot on, but the ginger was too strong for DH (he's a ginger wimp!), so I'm not rating down for that. I grilled the steaks on the George Foreman grill at 400° for 8 minutes and they were slightly overcooked. Next time I will try 5-6 minutes at 400°, or reduce the temp and adjust the time accordingly. Thanks for sharing an easy and great tasting marinade, Jolene#20fan!
I loved it, family loved it...definitely a keeper! Thank you!! I served this with japanese style curry udon noodles and grilled sweet peppers. Big hit!
This was a big hit at our house. I didn't have cayenne pepper so I added a small amount of crushed red pepper flakes. It just melted in our mouths and will be made again and again. I served it with Jasmine rice, stir-fried broccoli, and an Asian inspired tossed salad.
This steak is good, although my kids are purist when it comes to eating beef, We found the taste of sugar over powering the beef. Over all, we still like it though, next time maybe i will omit the sugar. thanks Jolene!
Oh we love this recipe! I use this marinade to make Korean Beef Skewers. I slice the beef thinly before marinating. When it's nicely marinated, I thread the meat on skewers and grill. I have always gotten rave reviews on this recipe and no matter how much I make, I never have leftovers.
This recipe was absolutely fantasitc. I had to use regular soy sauce, but it still wasn't to salty for my tastes. The only thing I might do different next time is to cook mine a bit longer... I cooked for 8 mins on each side... I don't like a lot of red. The taste was great, and the marinade turn sauce, was absolutely delicious!
WOWEE! This is sooo FLAVORFUL and YUMMY! I used London Broil and Splenda brown sugar blend. I marinated mine overnight and cooked it 10 minutes per side under my gas broiler. I can imagine using this sauce for a lot of things. Made for Pick-A-Chef Fall 2007.