Four steaks coated in dark garlic-soy marinade in a clear glass dish on a vintage kitchen counter.

Garlic-Soy Marinade

This marinade seasons the meat as it rests, then a hint of brown sugar helps the edges caramelize as they cook. Give it time in the refrigerator before turning up the heat.

By Betty Lou Gardner10 MINUTES, PLUS 2 HOURS TO OVERNIGHT MARINATINGUpdated 2026-08-25

This Garlic-Soy Marinade combines soy sauce, garlic, brown sugar, and ginger in a simple blend for steak, pork chops, chicken, or kabobs. A refrigerated rest builds savory-sweet flavor, while the brown sugar helps the meat brown and caramelize as it cooks.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I usually mix this up the night before because it makes supper easier the next day. The smell of garlic and soy sauce always reminds me that grilling season has finally come around again. If I'm feeding a crowd, I make a double batch because somebody always asks what I used on the meat before the meal is over.

How to Make Garlic-Soy Marinade

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Soy sauce, brown sugar, minced garlic, neutral oil, ground ginger, and black pepper being whisked in a clear glass bowl.

01

Whisk the Marinade

Whisk the soy sauce, garlic, brown sugar, ginger, oil, and pepper until the sugar mostly dissolves.

Steaks being turned in a glass dish so every side is evenly coated with garlic-soy marinade.

02

Coat the Meat

Add the meat and turn it until every side is evenly coated.

03

Marinate in the Refrigerator

Cover and refrigerate for at least 2 hours or overnight, using the shorter time for thin or small pieces.

04

Cook and Check Doneness

Let the excess marinade drip off, then grill, broil, pan-sear, or roast until browned and safely cooked through.

Four steaks coated in dark garlic-soy marinade in a clear glass dish on a vintage kitchen counter.

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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