Equipment
Mixing bowl
or Deep dish or plastic container
Whisk
or Fork
Pastry brush*
or Spoon or clean hands
* optional
Ingredients
8 servings
Marinade Base
- 1 garlic, crushed
- 15 g ginger, minced
- 12 g brown sugar
- 120 ml soy sauce
- 120 ml water
Protein
- 1810 g beef steak
Nutrition (per serving)
309
Calories
50g
Protein
3g
Carbs
9g
Fat
0g
Fiber
2g
Sugar
1162mg
Sodium
Method
01
Combine the crushed garlic, minced ginger, brown sugar, soy sauce, and water in a bowl. Whisk until the sugar is fully dissolved.
Look for: Sugar crystals should no longer be visible at the bottom of the bowl.
02
Apply the marinade to the steaks until they are thoroughly coated. Cover and store in the refrigerator at 4°C (40°F) for 12 hours or overnight.
12h
Chef's Notes
- For a more complex flavor, consider adding a splash of mirin (Japanese sweet rice wine) or sake to the marinade. It adds sweetness and depth.
- Ensure the ginger and garlic are finely minced or even grated to maximize their surface area for flavor infusion.
- When marinating, a shallow dish works well for thinner cuts of steak, while a zip-top bag is ideal for thicker cuts to ensure even coating and minimal marinade waste.
- Don't over-marinate, especially with acidic ingredients (though not present here), as it can toughen the meat. 12-24 hours is generally sufficient for beef.
Storage
Refrigerator: 3 days — Keep in an airtight container if not used immediately.
Freezer: 3 months — Can be frozen with the meat.
Reheating: Not applicable for raw marinade; ensure meat is cooked to safe internal temperatures.
