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Reviewed: Sep. 3, 2008

I used this on tenderloin I served to company, and I got nothing but compliments. The only change I had to make was to use dried ginger. I'm sure when I make it with fresh ginger it will be even better.

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Reviewer:

VICTORIAJ

	Cooking Level: Expert Home Town: Saint Charles, Illinois, USA Living In: Klamath Falls, Oregon, USA
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Reviewed: Oct. 9, 2007

Good marinade but it looked gross.

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shewolf20


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Reviewed: Dec. 6, 2006

This is a yummy recipe, after cutting the soy sauce in half. London broil soaked for 2 days and was awesome. Thanks for sharing this quick and easy marinade. Everyone ate it up.

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3 users found this review helpful

Reviewer:

MHBMHB


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Reviewed: Dec. 2, 2006

Really liked this one. Made it and had it for 3 days in the fridge before putting on the BBQ and was so tender. Cut steak into strips and stuck on a green coriander salad. so good.

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Reviewer:

Jo


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Reviewed: May 30, 2006

This was OK, but I didn't grill it, just stove-cooked it, so maybe that's why it wasn't as it should be. Also, I didn't have soy sauce so I used a small amount of worchester sauce. I should try it again to genuinely test it...and grill it next time!

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Reviewer:

Rena Lynn

	Cooking Level: Intermediate Home Town: Winston Salem, North Carolina, USA Living In: Pinhais, Paraná, Brazil
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Reviewed: Apr. 22, 2005

Very delish. Love all the flavors. Works great on pork chops too. Thank you!!

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3 users found this review helpful

Reviewer:

1RUATRUBLUFAN


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Reviewed: Feb. 14, 2005

A tasty marinade. It was just a tad too salty. I used red wine vinegar instead of rice wine vinegar. I think next time I'll add more red wine vinegar and less soy sauce. I marinated for a day and a half for a tougher cut of meat.

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Reviewer:

NKTAUBE

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jul. 6, 2004

This was a good marinade. I used to make beef kabobs. I replaced the orange juice with lemon juice, and the fresh ginger with dried ginger. My kids and their guests devoured it.

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3 users found this review helpful

Reviewer:

CHEFJULIE1

	Cooking Level: Intermediate Home Town: Boulder, Colorado, USA Living In: Chesterfield, Virginia, USA
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Reviewed: Jun. 24, 2004

Man, was this easy to make, and it tasted great aswell. I also had to leave out the brown sugar and garlic because i didnt have any, but still it tasted very good.

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Reviewer:

BASE64


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Reviewed: Feb. 8, 2004

I marinated steaks overnight in this recipe and they came out pretty good. The thinner ends of beef absorbed a lot of the soy sauce and were slightly salty (even using reduced sodium soy sauce)but still tasty. I wouldn't marinate this longer than 1 night due to the large amount of soy sauce.

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13 users found this review helpful

Reviewer:

MOELASSES


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Reviewed: Feb. 8, 2004

Very tasty! I didn't have the fresh ginger so I used powdered and it came out just great.

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9 users found this review helpful

Reviewer:

BOBNYRI


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Reviewed: Feb. 8, 2004

This is a great recipe! Meat was tender, juicy and very, very tasty. I made more steaks than I needed, and had two left... I decided to cut them in strips, brown them in a wok and then I added fresh mushrooms (slised), green and red peppers and sliced onions. Poured approximately 2 tablespoons of marinade over it... cooked some rice, and had a great meal! Next time I use this recipe, I'll deliberately put more steaks in. Very yummy.

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17 users found this review helpful

Reviewer:

TAMARA S.


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Reviewed: Jan. 29, 2004

Good recipe! Used it on tri-tip steaks, marinated overnight, and they came out fantastic! Thanks!

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3 users found this review helpful

Reviewer:

POLARBEE

	Cooking Level: Expert Living In: Las Vegas, Nevada, USA
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Reviewed: Jan. 25, 2004

This was pretty good... the meat came out very moist and zippy. Thanks for sharing. Will use again.

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8 users found this review helpful

Reviewer:

TENSMOM


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