Asian Marinade

An easy steak Asian marinade that adds great flavor to tender cuts. A superb ribeye steak marinade that also works great with tender marinating steaks cut from the loin (strip loin , beef tenderloin) and top sirloin. 

This marinade works well with traditional Asian dishes and lends itself to an endless variety of grilled dishes. It is a very versatile marinade, going well with pork, lamb, chicken and duck. It also works nicely with seafood, mainly scallops and shrimp.

Combine all of the ingredients in a bowl.

3 tablespoons vegetable oil

3 tablespoons Asian sesame oil

3 medium garlic cloves, minced or pressed

1/3 cup soy sauce

1 tablespoon fresh ginger,peeled and minced

2 teaspoons grated zest from 1 orange(outer skin)

2 tablespoons dark brown sugar

1/2 teaspoon red pepper flakes

1 medium scallion, sliced thin

How To Make Asian Marinade

Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 1 hour, turning the bag after 30 minutes to distribute marinade evenly. This is a great grilling marinade.

For small pieces such as diced chicken and shrimp marinade about 30 minutes. Thin cuts of beef, chicken and pork ( bone in and boneless pork loin chops and pork tenderloin) about 1 hour. For large pieces of beef, whole chickens and pork ( baby back ribs, spare ribs(side ribs, thick pork loin chops and pork loin roast) 4 to 8 hours or overnight in the refrigerator. 

Flavored Marinade Recipes

Tender cuts are marinated only to add flavor, therefore need short marinating times of only 15 minutes to 2 hours. A highly acidic marinade for steak can actually toughen fibers in tender cuts, similar to overcooking a steak or roast.

SouthWest Marinade

 

Marinating Tips

Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.

You can marinade in plastic, glass, or stainless steel containers, covered with lid.

Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.

Don't reuse leftover marinade for other food.

Don't use marinade from raw meat unless its boiled first for several minutes.

Always marinade in the refrigerator, never at room temperature.

Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

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