Recipe by Krista Bowler
"This is a great marinade for different beef cuts. We use it on steaks that we want to grill. Has GREAT flavor and keeps meat tender and moist! Give time to marinate 6+ hours."
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
rice wine vinegar
minced fresh ginger root
1 1/2 tablespoons
1 1/2 tablespoons
This is a great recipe! Meat was tender, juicy and very, very tasty. I made more steaks than I needed, and had two left... I decided to cut them in strips, brown them in a wok and then I added fresh mushrooms (slised), green and red peppers and sliced onions. Poured approximately 2 tablespoons of marinade over it... cooked some rice, and had a great meal! Next time I use this recipe, I'll deliberately put more steaks in. Very yummy.
Not my favorite, sorry. Much too sweet for us, the soy sauce is overwhelming. All I tasted was the soy, OJ, brown sugar. It definitely has an "asian" taste with these seasonings/additions. However, I'd already added them to my meat (tri-tip) in the ziploc bag before I realized how sweet this was going to end up. I prefer something much heartier - red wine, onion, worchester, etc. I made these with my own bacon wrapped potato wedges and grilled corn on the cob, so the flavoring really seemed out of place. Thanks for the new idea though. It was different.
I marinated steaks overnight in this recipe and they came out pretty good. The thinner ends of beef absorbed a lot of the soy sauce and were slightly salty (even using reduced sodium soy sauce)but still tasty. I wouldn't marinate this longer than 1 night due to the large amount of soy sauce.
Great marinade! I used low sodium soy sauce and ginger powder. I let sirloin steak set in this in a ziploc bag for a day and a half. The result was absolutly delicious. We grilled it over charcoal and the orange juice and brown sugar gave it just a slight hint of sweetness - not too much. The smell on the grill was great and it tasted even better. I can't wait to try this for kabobs. It really does make a tough cheaper cut of meat very tender. I would take the submitter's advice and marinate it for at least 6 hours or more.
Tasty marinade!! Easy to find ingredients, moments to put together, YUM!! Mixed it all up, poured it in a ziploc bag, and placed london broil cut in the the marinade before leaving for work. 10+ hrs. later, I broiled it in the oven for about 15 min. each side, and served with baked potato and a salad. Great flavor, super tender meat!! Might marinate over night next time... Thanks!!
This was a good marinade. I used to make beef kabobs. I replaced the orange juice with lemon juice, and the fresh ginger with dried ginger. My kids and their guests devoured it.
This was pretty good... the meat came out very moist and zippy. Thanks for sharing. Will use again.
Very tasty! I didn't have the fresh ginger so I used powdered and it came out just great.
* Percent Daily Values are based on a 2,000 calorie diet.
Bowler Beef Marinade
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Detroit? A flank steak marinade to wow them at the grill.
An incredibly delicious marinade makes amazing grilled beef satay.
See how to make a beer-based barbeque sauce for juicy grilled flank steak.