This is my favorite all-purpose marinade recipe. It’s good for beef, chicken or pork that you’re going to grill, broil or stirfry. I’ve even used it to marinate veggies that I’m going to toss on the grill.
Theoretically, it will tenderize the meat slightly, but it’s really more for flavor.
All Purpose Marinade – For Meat & Veggies
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons vinegar (red wine, balsamic, and cider are best, others will work)
- 6 tablespoons oil (canola, olive oil or vegetable oil)
- 1-1/2 teaspoons garlic powder (OR 1-1/2 tablespoons minced garlic — adjust to taste)
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground ginger (OR 2 tablespoons fresh grated ginger — adjust to taste)
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
Instructions
- Mix all ingredients in a small bowl.
- Put meat in a freezer Ziploc bag, and set it in a plastic container large enough to hold it. By using a Ziploc, you don’t need so much marinade to completely cover the meat, so there is less waste. However, a Ziploc can have (or develop) a hole — so putting the bag in a plastic container will contain any spills. Pour the marinade in the Ziploc over the meat. Seal the bag, getting as much air out as possible.
- Refrigerate 8 hours or more, until ready to cook (I wouldn’t leave more than 24 hours, as the flavor will intensify). Turn the bag periodically.
- If you are going to use this for small pieces of meat or vegetables, marinate for just one to 2 hours so the marinade flavor doesn’t totally overwhelm the flavor of the food. For vegetables, you may want to cut down the ginger as well.
- Do not re-use the marinade due to the risk of food poisoning, although you can use it for basting the meat as it cooks, or you can boil it and serve a little bit over the cooked meat.
Notes
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Marge Babkiewicz says
Hello:
I have tried several times to download the link to your updated version of how to store vegetables without refrigeration. I still haven’t received it. What am I doing wrong?
Many thanks,
Marge
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