All Purpose Marinade - For Meat & Veggies
Great all-purpose marinade recipe -- marinate beef, chicken, pork or even veggies. Adds lots of flavor!
Servings 8
Calories 116kcal
Carbs (g):
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
Makes enough for 1 to 2 pounds of meat.
Best if meat is allowed to marinate at least 8 hours; may be left overnight.
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.