Found this recipe and tried it for something different for a Sunday dinner. The steaks had only 2-hours to marinate. I substituted Sugar Twin brown sugar and low sodium soy sauce for those two ingredients. My husband raved, RAVED about the flavor. Upon request I described the ingredient list for him. Simple marinade and a hit at our dinner table. Thanks a lot.

family loves it

Way too sweet. Leave out the sugar.

too salty......use less soy sauce

Superb all around marinade for rib-eye or NY steaks. I use low sodium soy sauce and add about 1/4 cup of worchestershire sauce to make it even more tasty (use regular worchestershire sauce, not low sodium - doesn't taste the same). Comes off the grill just incredibly delicious as is.

Usually I prefer this type of marinade with pork or lamb rather than beef. Decided to give it a try based on the positive reviews and I am so glad I did. My family loved it. Instead of using ground ginger, I used ginger paste.

Don't like the brown sugar, not one bit, too salty

Tried this for the first time last night. I marinated the steaks overnight and they turned out great. Love the marinade but I personally think it is slightly salty. Should reduce the amount of soy sauce and add a bit of red wine or Worcestershire sauce next time!

Had a nice mix of flavors, was just a little sweet.

As I read the ingredients for this recipe I knew I would like this right away as I grew up eating meats flavored with these exact ingredients (sugar, soy sauce, ginger, garlic). However, I used freshly grated ginger instead of powdered, about a thumb size, as well as all of the juice of the ginger. I minced 3 garlic cloves and I kept the soy sauce, brown sugar, black pepper the same. I always use C&H golden brown sugar and low sodium Aloha Soy Sauce. I did not have any green onions. I took a fork and pricked the rib eye steaks. I threw all the ingredients into a gallon ziplock bag. I marinated the 2 rib eye steaks for 9 hours. Once I heated up the grill to medium high, I put the steaks onto the grill and listened for that wonderful sizzle. After about 7 minutes, I had that nice dark brown grill marks and then flipped it over to the other side to cook . I like my steaks a little more medium rare. When the steaks were done and I set them aside to let the meat rest and juices redistribute. I sliced them up against the grain. I found these steaks not only delicious but juicy and tender. They were so flavorful and almost buttery. I liked how each time I picked up a piece of the steak I could see the juices and it would ooze in my mouth as I chewed the steak. Perfect! I would definitely make these again. Not only did my family eat everything up, the bones were cleaned too! I served these with hot rice, creamy sweet corn, buttery cooked carrots, all from this website.