Bowler Beef Marinade

Bowler Beef Marinade

Krista Bowler 0

"This is a great marinade for different beef cuts. We use it on steaks that we want to grill. Has GREAT flavor and keeps meat tender and moist! Give time to marinate 6+ hours."

Ingredients 20 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
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Reviews 26

  1. 36 Ratings


This is a great recipe! Meat was tender, juicy and very, very tasty. I made more steaks than I needed, and had two left... I decided to cut them in strips, brown them in a wok and then I added fresh mushrooms (slised), green and red peppers and sliced onions. Poured approximately 2 tablespoons of marinade over it... cooked some rice, and had a great meal! Next time I use this recipe, I'll deliberately put more steaks in. Very yummy.


I marinated steaks overnight in this recipe and they came out pretty good. The thinner ends of beef absorbed a lot of the soy sauce and were slightly salty (even using reduced sodium soy sauce)but still tasty. I wouldn't marinate this longer than 1 night due to the large amount of soy sauce.


Great marinade! I used low sodium soy sauce and ginger powder. I let sirloin steak set in this in a ziploc bag for a day and a half. The result was absolutly delicious. We grilled it over charcoal and the orange juice and brown sugar gave it just a slight hint of sweetness - not too much. The smell on the grill was great and it tasted even better. I can't wait to try this for kabobs. It really does make a tough cheaper cut of meat very tender. I would take the submitter's advice and marinate it for at least 6 hours or more.