Reviewed: Oct. 20, 2011

DO NOT MARINATE FOR 6 HOURS!!!! I only let it marinade for 1 hour and it was perfect. If I had done it for 6+ hours it would have been way to much. One hour you can still taste the meat with PERFECT flavor. I didn't have fresh ginger so I used ground ginger and white vinegar in place of rice. It was the best marinade I ever had!!! I used london broil and grilled 7 minutes each side for perfect medium done! My family can't wait to have it again. Oh yea I forgot... before grilling I used powdered meat tenderizer before putting on the grill.

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Reviewer:

Patricia

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Marathon, Florida, USA

Reviewed: Aug. 2, 2011

Great marinade, use it everytime I make a roast.

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Reviewer:

Chantille

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

This had good flavor and came together easily with the help of my mini chop (easy minced ginger). I followed other reviewers suggestions and cut back on the soy, but think that I might have cut it back too much. I only used about 1/3 cup, so that it was about the same as the rest of the liquids, but I think that next time I try this recipe I will only cut the soy back to 1/2 cup.

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Reviewer:

Angela W

Cooking Level: Expert

Reviewed: Apr. 12, 2011

Excellent marinade. The only change I made was using lite soy sauce to cut down on the amount of sodium.

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Reviewer:

WALLYUM

Reviewed: Jan. 28, 2011

Tasty marinade!! Easy to find ingredients, moments to put together, YUM!! Mixed it all up, poured it in a ziploc bag, and placed london broil cut in the the marinade before leaving for work. 10+ hrs. later, I broiled it in the oven for about 15 min. each side, and served with baked potato and a salad. Great flavor, super tender meat!! Might marinate over night next time... Thanks!!

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Nov. 13, 2010

I chose this recipe for two reasons: it uses simple, on-hand ingredients, and I had some less-then-great sirloin I needed to turn into GREAT sirloin. I halved the recipe and cut the beef into chunks for marinating. After marinating for 24 hours, I skewered and grilled the beef. The result was tender and flavorful, but NOT overpowering. I will definitely use this again!

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Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Sep. 5, 2010

Not my favorite, sorry. Much too sweet for us, the soy sauce is overwhelming. All I tasted was the soy, OJ, brown sugar. It definitely has an "asian" taste with these seasonings/additions. However, I'd already added them to my meat (tri-tip) in the ziploc bag before I realized how sweet this was going to end up. I prefer something much heartier - red wine, onion, worchester, etc. I made these with my own bacon wrapped potato wedges and grilled corn on the cob, so the flavoring really seemed out of place. Thanks for the new idea though. It was different.

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Reviewer:

EKERR19

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Arvada, Colorado, USA

Reviewed: Sep. 8, 2009

Great marinade! I used low sodium soy sauce and ginger powder. I let sirloin steak set in this in a ziploc bag for a day and a half. The result was absolutly delicious. We grilled it over charcoal and the orange juice and brown sugar gave it just a slight hint of sweetness - not too much. The smell on the grill was great and it tasted even better. I can't wait to try this for kabobs. It really does make a tough cheaper cut of meat very tender. I would take the submitter's advice and marinate it for at least 6 hours or more.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 16, 2009

I used cider vinegar and ground ginger and garlic, and also added some pepper. Tasty! I marinated about 5 hours, but I should have done longer because my cut of steak was fairly tough. The flavour was definitely not lacking though!

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Reviewer:

KBots

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Sep. 24, 2008

This was very good. I used it on tri tip and due to the cut of meat I used, I marinated it for 24 hours. I cut the soy sauce to 1/2 cup. The family liked it.

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