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The Washington Post

Soy-Ginger Marinade

Soy-Ginger Marinade 3.000

Dominic Bracco II for The Washington Post

May 20, 2009

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.


Servings: 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.


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Recipe Source

From food writer Tony Rosenfeld.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 46


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 100mg 4%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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