Best 8 Soy Ginger Marinade Recipes

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Embark on a culinary journey to the Orient with our tantalizing soy-ginger marinade recipes. These versatile marinades are a symphony of umami, tang, and subtle sweetness that will transform your meats, seafood, and vegetables into culinary masterpieces. From the classic soy-ginger marinade to its variations infused with lemongrass, garlic, honey, or sesame, each recipe offers a unique flavor profile to suit your palate. Prepare to elevate your cooking game and create restaurant-quality meals in the comfort of your own kitchen with our easy-to-follow instructions.

Check out the recipes below so you can choose the best recipe for yourself!

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)



Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories     Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

  • In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
  • OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
  • Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE



Rib Eye Steaks with a Soy and Ginger Marinade image

This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.

Provided by William Anatooskin

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup soy sauce
¼ cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
½ teaspoon sesame oil
¼ teaspoon hot pepper sauce
½ cup beer
4 (10 ounce) beef rib eye steaks

Steps:

  • In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
  • Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
  • Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
  • Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 18.8 g, Cholesterol 100.5 mg, Fat 27.1 g, Fiber 0.5 g, Protein 33.6 g, SaturatedFat 10.7 g, Sodium 1894 mg, Sugar 12.4 g

SQUID WITH GINGER-SOY SAUCE MARINADE



Squid with Ginger-Soy Sauce Marinade image

Provided by Tadashi Ono

Categories     Ginger     Shellfish     Soy     Marinate     Backyard BBQ     Dinner     Seafood     Squid     Grill     Grill/Barbecue     Party     Soy Sauce     Advance Prep Required     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 4

1/2 cup soy sauce
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles), cleaned

Steps:

  • Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
  • Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

SOY-GINGER MARINADE



Soy-Ginger Marinade image

An Asian flavored marinade for steak. Would go well with other meats. This recipe makes enough for 3 pounds of meat. The marinade can be made up to 3 days in advance of use and must be discarded after use since the ingredients will break down during the marination period. Steaks can be marinated in a plastic freezer bag for at least 4 hours and up to 2 days.

Provided by threeovens

Categories     Low Protein

Time 5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
2 tablespoons peanut oil
2 tablespoons fresh gingerroot, minced
1 tablespoon toasted sesame oil
1 teaspoon garlic clove, minced

Steps:

  • Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use.

SOY GINGER BEEF MARINADE



SOY GINGER BEEF MARINADE image

Categories     Marinade     Beef

Number Of Ingredients 7

5 T soy sauce
2 T rice vinegar
1 T fresh ginger, minced
1 T honey
1 t crushed red pepper flakes
1 t ground cumin
1 1/4-1 1/2lb top sirloin, cut crosswise into strips

Steps:

  • Mix marinade in large ziplock bag for 30 minutes prior to grilling.

UNCLE BILL'S SOY-GINGER MARINADE



Uncle Bill's Soy-Ginger Marinade image

This recipe not only tenderizes the meat but gives it a delightful taste, a very light touch of sweetness. Developed this recipe over 25 years ago. It is a must to try.

Provided by William Uncle Bill

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
1/4 cup pancake syrup
6 garlic cloves, minced
1 tablespoon finely grated fresh gingerroot
1 teaspoon dry mustard
1/2 teaspoon sesame oil
1/8 teaspoon Tabasco sauce or 1/8 teaspoon red hot pepper sauce
3/4 cup beer, of your choice

Steps:

  • In a mixing bowl, mix together all ingredients except beer; stir well.
  • Now add beer and stir gently so the marinade does not foam too much.
  • Prepare steaks,using a knife by scoring any fatty outside areas on steaks.
  • This prevents the steaks from curling.
  • Place steaks in a casserole dish.
  • Pour marinade over and using a fork, punch holes in the steaks so the marinade penetrates the steaks; punch both sides.
  • Cover and marinate for at least 4 hours in the refrigerator before cooking.
  • You may marinate for a longer period if desired.
  • This marinade is also excellent for roasts.
  • Barbecue or fry steaks to your desired doneness.
  • You can also substitute and use a dry red wine instead of beer.
  • Steaks should be about 1 inch in thickness.
  • Rib-eye steaks can be marinated for a different flavor, but I do not recommend as the rib eyes are good with some pepper and granulated garlic powder.
  • If you are using Chuck Steaks, I suggest that you marinate for at least 24 hours or longer.
  • This marinade is excellent to marinate roast beef of your choice.

SKIRT STEAK WITH SOY AND GINGER MARINADE



SKIRT STEAK WITH SOY AND GINGER MARINADE image

Categories     Beef     Grill/Barbecue

Yield 6 people

Number Of Ingredients 9

Marinade:
6 garlic cloves, chopped
3 oz (about 2/3 cup) fresh ginger, peeled and chopped
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup rice wine vinegar
1/4 cup olive oil
2 T sesame oil
3 lb skirt steak trimmed of fat, or flank steak

Steps:

  • Combine marinade ingredients, and marinate the steaks for at least one hour at room temperature, or 8 hours chilled. Light the grill and allow to preheat for 15 minutes. Scrape the ginger and garlic from the steaks and pat dry. Grill to desired doneness. Remove from the heat and let it rest for about 10 minutes, lossely covered. Cut on the diagonal in thin slices.

SIMPLE SOY & GINGER MARINADE FOR PORK



Simple Soy & Ginger Marinade for Pork image

Make and share this Simple Soy & Ginger Marinade for Pork recipe from Food.com.

Provided by Jen T

Categories     Vegan

Time 2h2m

Yield 1/2 cup

Number Of Ingredients 2

1/4 cup soy sauce
1/4 cup ginger ale

Steps:

  • Mix together and use to marinate pork chops or pork steaks for at least 2 hours or overnight.
  • Drain meat before cooking.

Nutrition Facts : Calories 127.9, Fat 0.1, Sodium 8052.4, Carbohydrate 18.7, Fiber 1.1, Sugar 13.1, Protein 15.1

Tips:

  • Prep Ahead: Marinate the chicken or tofu for at least 30 minutes, or up to overnight, for maximum flavor.
  • Use Fresh Ginger: Freshly grated ginger adds a more intense flavor compared to ground ginger. If using ground ginger, increase the amount to 1 ½ teaspoons.
  • Adjust the Honey: For a sweeter marinade, add more honey to taste. If you prefer a less sweet marinade, reduce the honey or omit it altogether.
  • Serve with Sides: Serve the marinated chicken or tofu with a side of rice, vegetables, or salad for a complete meal.
  • Store Leftovers: Leftover marinade can be stored in an airtight container in the refrigerator for up to 3 days. Leftover marinated chicken or tofu can be stored in an airtight container in the refrigerator for up to 2 days.

Conclusion:

This versatile soy-ginger marinade is a simple yet flavorful way to enhance the taste of chicken, tofu, or vegetables. With its combination of savory, sweet, and slightly spicy flavors, it's sure to become a favorite in your kitchen. So next time you're looking for an easy and delicious marinade, give this soy-ginger marinade a try – you won't be disappointed!

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