Jul 19, 2011
I made this for recipe group 07/18/2011: I thought this marinade tasted too much like an Asian marinade to be considered an all-purpose marinade. It also seems to be missing an acid, and so the soy sauce and other flavors were really prominent. I really made the mistake of using a very expensive and tender cut of meat. This marinade is really meant for a tougher cut of meat, like most marinades, I guess. I just had to use what I had. I ended up broiling it like I do for many meats. The marinade appeared to be infused in the meat but it leaked everywhere. I had not had as much liquid, in other marinades, separate from the meat like that. Now, I have a big mess to clean up tonight in the oven. Use a cheap cut of meat and a pan with sides or a grill and this recipe may work out fine for you. Maybe, I just needed a little more instruction on what type of meat to use and the best way to cook it on this one.
—Blender Woman
