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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