Prep 5 mins
Cook 0 mins
If making fondue, use this as a dip for your steak and chicken. If making grilled salmon or chicken, use this as a marinade. If making a stir-fry, use this as a sauce.
- 1⁄2 cup soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons minced fresh ginger
- 4 teaspoons sugar
- 2 teaspoons minced garlic
- Combine all the ingredients together and mix well until the sugar is dissolved.
I made this recipe for pick your chef game. This is a keeper marinade.I marinaded 2 NY Strip Steaks for 5 hours,then browned each side in olive oil and butter.I put in a 350* oven and baked for 10 minutes for med-rare. Very good flavor. Next time I will try with chicken. Thank you for sharing.
This was perfect for what I wanted. I used it as a stir fry sauce. Thanks to Tracy K for suggesting it to me! I omitted the ginger b/c I didn't have any and i ended up using a splash or two of teriaki sauce along with the soy sauce (I ran out of soy sauce). I mixed it with a package of frozen stir veggies, yakisoba noodles and precooked chicken It whipped up very fast and was super tasty! This will be going into the keeper file!
i marinated a flank steak with this sauce, very tasty and the steak was quite tender.