Recipe by Cathy17
I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven. ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.
- 1⁄4 cup red wine vinegar
- 1⁄8 cup soy sauce
- 1⁄4 cup maple syrup (pure maple syrup is best) or 1⁄4 cup honey or 1⁄4 cup agave nectar
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground mustard
- 2 tablespoons sesame oil or 2 tablespoons olive oil
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 teaspoon red pepper flakes (optional)
Directions See How It's Made
- Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
- Stir well.
- Taste for your own taste preferences.
- It should have a sweet tangy taste.
- Add garlic, sesame oil and optional red pepper flakes.
- Mix well.
- Pour into ziploc bag, add meat and press out all air.
- Marinate in fridge for several hours shaking the contents often as the oil will separate.
- I usually marinate overnight, but a couple hours is fine too.
- Marinating overnight makes the meat extremely tender and flavorful.
- The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
- You can adjust however you wish to your liking.
- I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.