Asian Marinade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon chili oil
1 tablespoon sesame oil
2 tablespoons rice wine vinegar can sub white vinegar or any vinegar, but may change flavor if use balsamic
1 tablespoon chopped garlic I usually use 1- 2 cloves
1 tablespoon minced ginger – keep a chunk of ginger in freezer wrapped in aluminum foil. Peel with sharp knife or peeler (carefully)slice off a pile slices. Chop in mini food processor with garlic.
1 tablespoon minced lemongrass (optional)
2 tablespoons chopped green onions, plus more for garnish or add in 1 tsp onion powder
1/4 cup soy sauce
I add hot red pepper spice to taste.
I add brown sugar to taste – about ¼ cu sometimes use honey instead
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Directions: |
Directions:In a large zip-top bag, combine all ingredients. Squeeze out the excess air and seal. Refrigerate for 24 hours.
You can heat marinade in a heavy pot and bring to a low boil for about 4 -10 minutes to destroy any bacteria if you want to serve it over meal. |
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Number Of
Servings: |
Number Of
Servings:4 or for 2 flank steaks |
Preparation
Time: |
Preparation
Time:10 minutes plus mariade time up to 24 hours |
Personal
Notes: |
Personal
Notes: If using as a marinade for meat, sometimes I add meat tenderizer 1-3 tsp depending if cooking one or two flank steaks. Jasmine rice, for serving, optional.
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