Here's an easy and elegant soy and ginger steak marinade recipe for your next evening meal. Impress your dinner guests with this deeply flavored dish, which is much easier to make than it looks.


1/2 cup of soy sauce

1/4 cup of maple syrup

6 cloves of minced garlic

1 tablespoon of grated ginger

1 teaspoon of mustard powder

1/2 teaspoon of sesame oil

1/4 teaspoon of hot sauce

1/2 cup of dark beer

4 lean beef steaks, each one about ten ounces when raw and about two inches thick. New York-cut steaks are an excellent choice.



In a medium size mixing bowl, combine the soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and hot sauce. Stir until mixed together well.

Add the beer and stir the mixture lightly.

Score the steaks by making shallow cuts in the meat with a sharp knife. This will prevent the steaks from curling as they cook.

Place the steaks in a casserole dish and pour the marinade sauce over the meat.

Using a fork, punch holes in the steaks (on both sides) so that the marinade penetrates the meat.

Cover the dish with foil and let it marinate in the refrigerator for at least an hour, but the taste is even tangier if you leave it overnight.

Preheat either a barbecue grill or a skillet lightly coated with cooking oil to high heat.

Place the steaks directly on the grill (or in the pan) and sear them on one side for twenty seconds.

Turn the steaks over and cook for about another five minutes.

Then turn the steaks over again and cook the meat for another five minutes if you like them medium rare, or ten minutes if you prefer them well done.

Serve the meat sliced. Top each serving with two or three tablespoons of the marinade sauce.