Recipe by TULSA11
"A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This has a very strong flavour, similar to the derby style marinade at Steak & Stein. It made lots, perfect for big summer BBQ get togheters.
This was yummy. I marinated sirloin steaks in it. However, it was a bit salty. I'd take everyone else's advise next time and use half the soy sauce. I also added a couple cloves of fresh minced gahlic. I'll be making this again=)
I used some of the suggestions that other reviewers had expressed.I used half the soy sauce that was advised it was also light soy(lower sodium). I used the 1/4 cup of brown sugar and let it marinate last night and all day today.It was to die for With the alterations made this is a 5 star marinade.
When I served NY strip steaks using the "melt in your mouth" marinade, one of my friends...a very discerning cook in his own right...said: "this is the best steak I've ever had".
This is a great marinade for just about anything you throw on the grill. I double the recipe and save it in my fridge so that it's ready to go when I want to prepare something quick in the morning for that evening's dinner.
This did make sirloin so tender that it literally did fall apart. You didn't even need a knife to cut it. It reminded me of Chinese Beef Chow Mein. It was very salty even though I used low sodium soy sauce and I would definitely cut the ginger in half unless you want more of a Chinese restaurant quality. This would be good for marinating sirloin beef strips for any Chinese dish.
The taste was really good, but this was a little too salty. I even used low sodium soy sauce. I used the full amount of garlic and ginger called for in the recipe and marinated a couple of tenderloin steaks. They were very tender, but as I said, too salt.
I made this marinade but I 'beefed' it up a bit. I followed the recipe but I substituted 2 TBSP minced garlic from a jar and 3 TBSP prepared yellow mustard. On top of the recipe I added; 1/4 Worcestershire sauce, 1 TBSP McCormick Grill Mates Montreal Steak seasoning, 1 tsp Salt Free Garlic & Herb Mrs. Dash and 1/4 Cup Kraft Sweet'n Sour sauce. I bought a bulk pack of pork chops from the grocery store and used this marinade on them. I put the pork chops in Ziploc freezer bags and used 1/4 cup of marinade on each, then I put them in the freezer. I use this technique for all kinds of meat. I put marinade in the bags with the meat and put them in the freezer. Then I have stuff ready and flavorful so I can just take them out the night before. I only had 7 pieces and I still had some marinade left over. 1/4 cup was enough to cover the chops plus some, so, if you used a little less per chop you could easily marinade 10 pieces of pork out of this recipe w/ my additions. I put a pair of them in the fridge right away and made them the next night. They were AMAZING!!! Sooo good. They weren't super chewy but not melt in your mouth either. Not too salty either. Great recipe. I'll save this one. :)
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make delicious meatloaf in the slow cooker.
See all you can do with this centuries-old super grain.
See how to make healthy homemade whole wheat pizza dough.