Soy-Ginger Marinade
The Washington Post, May 20, 2009
- Cuisine: Asian
- Course: Condiment
- Features: Make-Ahead Recipes
Summary:
Add this Asian-flavored marinade to a steak housed in a resealable plastic food storage bag. Seal and refrigerate; marinate for at least 4 hours and up to 2 days.
MAKE AHEAD: The marinade can be prepared up to 3 days in advance.
Enough for 3 pounds of beef
Ingredients:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons canola oil or peanut oil
- 2-inch piece peeled ginger root, minced (2 tablespoons)
- 1 tablespoon toasted sesame oil
- 1 small clove garlic, minced (about 1 teaspoon)
Directions:
Combine the soy sauce, sherry, canola or peanut oil, ginger, toasted sesame oil and garlic in a small bowl. Cover and refrigerate for up to 3 days.
Recipe Source:
From food writer Tony Rosenfeld.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Dominic Bracco II for The Washington Post)
© The Washington Post Company
