Reviewed: Mar. 30, 2012

I added a few splashes of Worcheshire and some cayenne pepper to add some spice. It was very good, but I don't think I will use the full amount of brown sugar next time. We like things more spicey and not so sweet.

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Reviewer:

mommak

Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

Delicious! My boyfriend absolutely loved it, will be making it again.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Newport, North Carolina, USA

Reviewed: Mar. 4, 2012

This marinade was used with a lean flank steak, allowing to to sit refrigerated for 5 hours. The steak was grilled until the internal temperature was 155 degrees. The resulting meat was delicious, albetit a bit salty. I plan to redo this recipe, cutting the soy in half, and replacing the lost liquid with some sort of juice (orange, apple, tomato, grape, wine???). I may even use low sodium soy. But overall, give it a try. I did like the basic premise of the marinade. Recommended, highly.

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Reviewer:

epondo

Reviewed: Dec. 24, 2011

I really enjoyed this marinade and thought it tasted delicious. It tasted a little like Japanese shogayaki. My husband on the other hand is a big meat fan and complained about the marinade completely covering the flavor of the beef. So for those of you who enjoy actually tasting the beef, either dont let it marinate too long, or dont use this recipe.

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Reviewer:

nelly21

Reviewed: Dec. 4, 2011

Excellent recipe! I've made it several times now, and as I like to make the marinade into a sauce to serve with the meat, I now reduce the soy sauce to 1/4 cup and add 1/4 cup of red wine vinegar. Otherwise, the sauce is so salty that it really has to be worked with to make it usable.

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Reviewer:

Cooks4Fun

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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 16, 2011

perfect! I made steak fajitas so just wish I had added some cumin. But I will definitely make this again! And again!! SO EASY TOO! :)

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Reviewer:

Yaz

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 29, 2011

I didn't plan ahead and really couldn't wait a day for this to marinate, but wow, did this ever do the trick! I marinated the flank steak for only about 4 hours and it was tender, juicy and very flavorful. This is one recipe that I will turn to over and over again.

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Reviewer:

Siggi

Reviewed: Jul. 18, 2011

My friends & family LOVE this marinade. I LOVE it because I always have these simple ingredients on hand which makes it easy to whip up anytime.

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Reviewer:

Tree

Reviewed: Jun. 21, 2011

If I were looking for an Asian marinade this would be a really good one. I rated it 4 stars only because it was so salty. That can be remedied by adding a bit more brown sugar.

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Reviewer:

KENTUCKYJUNKY

Reviewed: Jun. 13, 2011

YES, YES, YES!!!! I only got to marinade for 30 minute because I needed to have a meal ready in 1 hr....OMG..so heavenly and the flavors were bursting...I will never use another marinade again! I could literally eat this 1.5 steak all by myself cause it was so yummy! I cooked on a hot skillet and came out great! THANK YOU

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