Uncle Bill’s Soy-Ginger Marinade

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Serves: 4-6,Yield: 1.5cups
  • About This Recipe

    “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.”

    Ingredients

  • 1/2 cupsoy sauce
  • 1/4 cuppancake syrup
  • 6garlic cloves, minced
  • 1tablespoonfinely grated fresh gingerroot
  • 1teaspoondry mustard
  • 1/2 teaspoonsesame oil
  • 1/8 teaspoon Tabasco sauce or 1/8 teaspoonred hot pepper sauce
  • 3/4 cupbeer, of your choice
  • 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.
  • Reviews

  • “Great steaks, We love the flavor of the soy & ginger. I got your recipe off of Allrecipes that you posted there. Thanks for posting it on ZAAR so that others may enjoy it.”

  • “Believe it or not I marinated some ribs in this marinade for about 8 hours, then cooked them on the grill slathering them with the sauce as they grilled.Excellent!Thanks!”

  • “We sure enjoyed this…I followed the recipe exactly and it came out great. Wil be making this agian.”

  • “This marinade was fantastic!We marinated 2 strip steaks and 2 filets for about 3 1/2 hours and ended up with delicious restaurant-quality meat.I did take the option of using a dry red wine instead of the beer, and used a little less sesame oil than called for.We cooked our steaks medium on the grill and they were outstanding – thanks for posting!”

  • “Wow, was this ever good! Everyone loved it and both my guests asked for the recipe. Thanks for posting this wonderful recipe.”

  • “This recipe is Great ! My husband and I have tried this 4 times now – He actually requested it yesterday, definately a keeper. We don’t usually marinade rib eye steaks because they are so tender anyway – but this is a nice change. Excellent Flavor !! And Oh Sooo Tender ! UPDATE – we never use to marinate ribeyes but we use this all the time now – the flavor is so good and it is so tender / just cooking steaks with seasoning just isn’t the same. Thank you for sharing this recipe Uncle Bill. Awesome !!!”

  • “Really good marinade for steaks.I used red wine instead of beer.”

  • “This was fabulous!! I have had this in my cookbook for awhile but since we don’t drink beer I had to wait to get around to buying some. I made the marinade during my OAMCooking blitz in a large ziploc bag and then tossed in the steak and then threw it into the freezer. The night before serving, I put it into the fridge and let it defrost all night before grilling. Dh grilled the steak to perfection and the taste was incredible! I don’t even like steak and I had a few pieces. We look forward to making this one again, thanks :)”

  • “Uncle Bill, this marinade was very good! I used it on my steaks. I left the steaks in the marinade for 24 hours, I only made a mistake of adding too much ginger and it overpowered the beef, that was my mistake, also I subbed the pancake syrup with corn syrup, and that seemed to work just fine, also I added some freshly ground black pepper also. I’ll be making this again, but with less fresh ginger. Great marinade recipe Uncle Bill, thanks for sharing!…Kitten:)”

  • “Excellent marinade!This stuff really tenderized the rib eyes so well.The hint of sweetness was a wonderful contrast to the stronger soy and ginger.A delightful combination of ingredients.I just put this marinade into my tried & true cookbook. Thanks so much, Uncle Bill for sharing this amazing recipe.”

  • “Loved the marinade used on steak (cheap cut)very tender cooked on the grill. Will be using this on chicken tonight. Thanks Uncle Bill!”

  • “Great marinade. Excellent balance of flavors. I was a little skeptical the marinade would tenderize the meat. I put it to the test . I used it on Rib Steaks from a 2+ year old bull that were tough. I marinaded for 8 hours and grilled them. They ccame out the most tender of any out of this beef. Thank you.”

  • “AWESOME marinade!!! The marinade itself deserves 5 stars!! As Uncle Bill’s suggested in a post, I used orange marmalade instead of pancake syrup. I am glad I did. I think it gave the marinade a great taste. I have made it twice. On beef sirloin steaks the other night…cooked in a crockpot. I think I cooked them too long because the beef juices made a difference in the taste of the marinade. It was good but I didn’t get the full flavor of the marinade. Next time I will grill the steaks or cook them in a skillet with the marinade. I made the marinade again last night and let it sit in the fridge overnight. This time I used it on a pork steak for my dinner tonight. I marinated the pork steak for about 5 1/2 hours.I cooked the pork steak with the marinade in a skillet…no oil… on medium heat. It was absolutely delicious. The pork steak was really tender too. This marinade is versatile. I think it would be good on fish and chicken too. Thanks Uncle Bill for a great recipe.”

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