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Ready In10 m
Original recipe yields 10 servings
If I could, I would give this recipe 6 stars. It is wonderful. Did not have fresh ginger, so used ground ginger. Marinated about 6 hours and the T-Bone steaks were fork tender and great tasting - not sweet at all, as one might expect. Just delicious grilled over medium heat charcoal to desired doneness. Next I will try it with chicken and pork tenderloin - my family can't wait. Thanks Doreen!
We LOVED IT! I have been making variations of this recipe for shish kabobs for about 10 years but never had an exact recipe until now, so it always tasted different. But this time my husband and I thought this recipe was the best one I had ever made. It called for vegetable oil, but I didn't have vegetable oil, we use olive oil for diet reasons, so used it and combined it with what safflower oil I had (canola would be equally good). Also didn't have fresh ginger but had ground ginger and put about the same amount of it as it called for the fresh. I marinated a cheap sirloin that I cut up in chunks for 2 hours or less. Other than that I followed the recipe to the "T". I can just imagine what it would have tasted like using fresh ginger. But had the ground ginger so opted for it. I also used the same recipe for the veggies (marinated them) that I skewered with the meat. They tasted wonderful too. Thank You Doreen! Will definitely use this recipe from now on! Will probably even try it on chicken!
We really enjoyed this marinade...even my picky husband said he'd like for me to keep this on file. I used this on pork sirloin chops and let them marinate for 1-1/2 days. I used about a tsp of granulated garlic since I didn't feel like chopping the real thing. I didn't have any honey, so I used brown sugar and my hubby informed me that he added some saki in there at some point. My 16 month old had 2 helpings!! I look forward to using this again. Thanks Doreen.