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Teriyaki-Style Marinade for Pork or Beef

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“This is, so far, the best marinade for pork or beef I have ever found. It is non-acidic, which means you can (and should) let the meat marinate for as long as two to three days! Try it; I GUARANTEE you'll like it too!”
READY IN:
48hrs 10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 23 cup soy sauce (I don't recommend the low-sodium stuff)
  • 13 cup vegetable oil
  • 2 tablespoons mustard powder
  • 4 tablespoons molasses
  • 4 garlic cloves, finely minced
  • 1 piece fresh gingerroot, pealed and finely chopped (about 2 ounces)
  • 2 -3 tablespoons minced onions

Directions

  1. Place the soy sauce and oil in a small bowl.
  2. Whisk in the molasses, onion, mustard powder, ginger, and garlic; stir well.
  3. Place the meat in a non-metallic container in a single layer and pour marinade over the meat.
  4. Cover and refrigerate at least 12 hours and up to 36 hours.
  5. Turn about every 8 hours or so to expose all sides of the meat to the marinade.
  6. Grill or broil to your liking.
  7. NOTES: This makes enough marinade for 2 to 3 pounds of meat.
  8. It works great on all cuts of pork or beef, but it seems to work especially well for thick pork chops and round or sirloin steaks.
  9. I've also substituted up to 2 tablespoons of the oil for dark sesame oil; any more and it overpowers other flavors.
  10. You can also use canola oil for this recipe.

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