Reviewed: Apr. 19, 2012

I was looking for a new marinade just for kicks but I guess you cant mess with the best right? This is very similar to what I use, but I also add 1/2 cup sherry or wine, 2 tbsps of vinegar (type depending on what Im cooking) and white pepper. Just a note, mushrooms come out FANTASTIC in this marinade!

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Reviewer:

Ainokea

Reviewed: Feb. 15, 2012

I was only able to marinade the steaks for 4 hours, but WOW! These were so tender, I literally cut through them with a butter knife. No resistance at all. I will definitely be using this as my fall back recipe from now on

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Reviewer:

mrschains

Reviewed: Jan. 6, 2012

Made this tonight for some pork chops I threw on the grill. I didn't marinate them long b/c I was afraid of the satliness, and they turned out great. I added a splash of honey b/c my family likes sweeter marinades. I can definitely see the versatility in it and will make it again, but might cut the soy sauce down to 3/4 or 2/3 of a cup instead of a full cup.

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Reviewer:

HerkPrincess

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Dec. 20, 2011

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. :)

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Reviewer:

Saritah

Cooking Level: Expert

Home Town: Westfield, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Nov. 10, 2011

ABSOLUTELY LOVED IT!!!!! I used powdered ginger, I can only imagine how delicious it will be next time when I use the fresh stuff. I love playing with spices and creating my own marinates and I give this an A++

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Reviewer:

PumpkinPie

Cooking Level: Intermediate

Home Town: Atascadero, California, USA

Living In: Visalia, California, USA

Reviewed: Oct. 2, 2011

This is one of my go to marinades when I am in a rush. Easy and quick. very yummy.

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Reviewer:

kcardullo

Cooking Level: Expert

Home Town: Hollis, New Hampshire, USA

Living In: Nashua, New Hampshire, USA

Reviewed: Aug. 30, 2011

How come not too many commented on this marinade, it's definitely one of the best

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Reviewer:

mohamedabdella

Reviewed: Oct. 30, 2010

This marinade has what I look for in cooking: simplicity and flavour. With this recipe I used fresh ground ginger root in place what of what I assumed to be powder and used low sodium soy sauce. After marinading a t-bone, I got a very interesting result. The sirloin side was a little bitter, no doubt the result of the fresh ginger root. But the filet side of the T-Bone was absolutely luscious, and you didn't need to cut it with a knife. I'm real happy with this marinade and would suggest perhaps a little brown sugar to even out the bitterness in the even you use fresh ginger root.

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Reviewer:

HEATHEDWARD23

Reviewed: Mar. 4, 2010

Hoping it was like the Derby style recipe, but Hubby says not even close. That being said, it smelled and tasted great, I will have to leave the meat in longer next time to see if the tenderizes it better. I left it in for the 4 hours and all it seemed to do was add flavor.

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Reviewer:

Autumn

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: May 19, 2009

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.

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