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
  • 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)


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.

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