Uncle Bill's Soy-Ginger Marinade
This recipe not only tenderizes the meat but gives it a delightful taste, a very light touch of sweetness. Developed this recipe over 25 years ago. It is a must to try.
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READY IN: 10mins
SERVES: 4-6
YIELD: 1 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup soy sauce
- 1⁄4cup pancake syrup
- 6
- 1tablespoon finely grated fresh gingerroot
- 1teaspoon dry mustard
- 1⁄2teaspoon sesame oil
- 1⁄8
- 3⁄4
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DIRECTIONS
- In a mixing bowl, mix together all ingredients except beer; stir well.
- Now add beer and stir gently so the marinade does not foam too much.
- Prepare steaks,using a knife by scoring any fatty outside areas on steaks.
- This prevents the steaks from curling.
- Place steaks in a casserole dish.
- Pour marinade over and using a fork, punch holes in the steaks so the marinade penetrates the steaks; punch both sides.
- Cover and marinate for at least 4 hours in the refrigerator before cooking.
- You may marinate for a longer period if desired.
- This marinade is also excellent for roasts.
- Barbecue or fry steaks to your desired doneness.
- You can also substitute and use a dry red wine instead of beer.
- Steaks should be about 1 inch in thickness.
- Rib-eye steaks can be marinated for a different flavor, but I do not recommend as the rib eyes are good with some pepper and granulated garlic powder.
- If you are using Chuck Steaks, I suggest that you marinate for at least 24 hours or longer.
- This marinade is excellent to marinate roast beef of your choice.
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