Reviewed: Apr. 30, 2006

We thought this marinade was really good except for the overwhelming flavor of sesame oil. We like to normally try a recipe by the book first and then adjust as we feel needed if at all. We both like sesame oil, so it wasn't bad, but that particular oil is very overpowering and we didn't taste the ginger or soy at all. We will definitely make this again, just using a sparse amount of the sesame oil. (A little goes a LONG way!) Thanks for the recipe!!

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Leigh

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Apr. 29, 2006

This marinade was ok. I used it on diced steak for kebabs/skewers. I found that the marinade retained a bit of a 'raw' taste (yes they were fully cooked!) - the marinade somehow tasted a bit uncooked. It wasnt awful, just ordinary - I wouldnt use a good cut of meat on this - cheap cuts may be improved - save the rib eye and have it plain!

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royalewcheese

Living In: Perth, Western Australia, Australia

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Reviewed: Apr. 16, 2006

I had never marinated anything in beer before so I was a bit skeptical about it. Shouldn't have! I'm not a huge fan of red meat (made this to please my boyfriend) but I really enjoyed this dish. Served it with peanut butter noodles from this site: great combination!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Apr. 11, 2006

One of the better marinades for steak I've tried, usually ribeye stands alone no matter what you do with it but this was a tasty change - we both loved it. I used Stone Pale Ale for the beer.

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Andrea Duncan

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Reviewed: Apr. 4, 2006

Absolutely delicious. I only marinated for a couple hours, next time will be over-night. For the beer, I used The Famous Taddy Porter from Samuel Smith, I recommend it.

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TheAmateurCook

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Reviewed: Mar. 27, 2006

This was delicious!! I did not have beer so I used sherry and it tasted great. I marinated the steaks overnight and they were very flavorful. This is one of the best steak marinades I have tasted. Thanks for the recipe!!!

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Niki R.

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Reviewed: Feb. 25, 2006

Made this for my family last weekend, first time that I can remember that my Daughter warmed up steak for breakfast. Will definitely make again.

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ManitobaMark

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Reviewed: Feb. 20, 2006

Overall this was good. A little similar to one I already make. Nice change to a salad.

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 15, 2006

Great recipe! I grilled rib steaks for my valentine. Great flavor, tender and juicey. I'll keep this one around!

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Sara L.

Cooking Level: Intermediate

Living In: Ontario, Oregon, USA

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Reviewed: Jan. 30, 2006

Best steak I've had in a long time!!!

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Nonee Bee

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Jan. 30, 2006

Fantastic! I didn't have powdered mustard and substituted regular mustard. I also added a tsp of green curry paste. You know it's good when people ask you for the recipe! Thank you!

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Deb K

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cuenca, Azuay, Ecuador

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Reviewed: Dec. 24, 2005

Really great Marinade!! Even after only a few hours. My Boyfriend loved it!

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Heather

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Reviewed: Dec. 8, 2005

Even with variations, this recipe made bland steaks savory after only an hour to marinate!

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Jaime

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Reviewed: Nov. 22, 2005

Really good flavors, but ends up tasting a little bit on the salty side...so make sure to serve with rice or something bland!

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Sep. 18, 2005

Excellent marinade.. definitely a keeper!

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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: Sep. 9, 2005

I marinated flank steaks in this & they turned out great. I only had powdered ginger on hand, but fresh would be better. They marinated for about eight hours, but next time I think I will marinate them overnight. My company loved it.

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