This is a great, easy recipe--everyone else who's reviewed it has detailed the changes/substitutions---I don't think you can mess it up as long as you have the key flavors, soy, ginger, honey, garlic. I've used it twice-- the first time I prepared it the night before and left the sirloin tips marinating---about 17 hours--- the flavor and the tenderness was outstanding! Husband and guests were raving...no left overs! The second time I made it I let the sirloin tips marinade only about an hour (quick grill meal after work) and it was still quite good but not like the first time. It's worth having the forethought to prepare the meat the night before---

I used this recipe with a thick top sirloin - it turned out fantastic. I marinaded the meat for about 30 hours. I made two steaks, so I used the leftovers for steak sandwiches. Sooooooo good.

The only thing I changed was to use 1 clove of fresh minced garlic, instead of the powder. I also halved the recipe for four chicken breasts. It was delicious! I might reserve some extra marinade next time prior to marinating, boil it down, and toss with steamed broccoli for a side dish. yum!

YUM!!! This is a keeper for sure!! The only changes i made were to use grated white onion instead of green onions and i used apple cider vinegar instead of regular since that's all i had. Great!!

Tried this recipe for the first time today. Was having company over for a cook out and wanted to add something to the hamburgers and hot dogs. Used it with beef cubes on skewers. The meat was very tender and tasty and only marinaded the meat for 2 hours. Will definately make again...maybe on chicken.

My family enjoyed this recipe a lot more than I did, but it was ok. I would make it again for them.

My entire family enjoyed this marinade. We used it on boneless chicken breasts and they came out very flavorful. My changes: I used rice wine vinegar instead of regular vinegar (more of an asian taste) and I forgot the ground black pepper. Next time I think I'd let the meat marinade longer than 4 hours just because I'd like the taste to permiate the meat more!

I used this on chicken and marinaded for about 12 hours. It was very good grilled. My Fiance requested that I make it w/ veggies too.

Very Moist! I halved this recipe, used chicken tenders and used agave nectar in place of honey. Only marinated for 1 hour and still had good flavor. This was a nice, quick and used ingredients I had on hand. Will use this again.

I marinaded t-bone steaks in this over night and then grilled them over charcoal. Everyone loved it, and stated that they did not need any steak sauce with it.

I made this marinade exactly as submitted except I minced vadalia onion and used it on sirloin tips bound for the grill. The marinade was delicious with a slight bite thanks to the pepper and perfect amount of sweetness thanks to the honey. I think I'll try adding some paprika next time to add just a touch of that smoke taste.

so easy and so delish! i used boneless chix breasts which i'm always apprehensive about grilling --as they have a tendency to dry out...but this marinade made them so moist. i used fresh garlic and rice vinegar. used leftover chix in a salad --- delicious also!

We were not wowed by this at all. Marinated chicken breasts for about 4 hours. The smell was terrific while grilling but the chicken itself tasted very plain. Will keep looking. Thanks

I used chicken breast with this. I refrigerated it for 6 hours. After grilling it, we thought that the chicken came out very moist. It had good flavor, but we weren't "wowed" but it.

I thought this was a very tasty marinade. I let a top round marinate for about 6 hours and then grilled it. My problem was that the meat was not very tender at all. I know it's a tough cut but I was hoping for a little better. Maybe an overnight marinating session was have been appropriate. IT's probably fantastic on a rib-eye, though.

Love it! I have searched for a tasty marinade that is not too soy-flavored and not too sweet--this fits the bill. I had to substitute dehydrated onion for the green onion and apple cider vinegar for the white vinegar. It was fantastic--a definite keeper! And the chicken seemed so moist and tender.