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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)
- 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.
Excellent Marinade. Have done it twice already with marvelous results. Still have to try it with honey instead of Maple Syrup
Tasty and tangy-- a good grill choice. I froze boneless, skinless breasts in the marinade (chicken on sale). Defrosted and grilled, basting with sauce.
I used this for pork chops and they were delicious. I let them marinate for a day and grilled them on my george foreman grill. Thanks for sharing this recipe!