Garlic-Soy Marinade

Garlic-Soy Marinade

• ½ cup soy sauce
• 2 cloves garlic cloves — smashed & minced
• 2 tablespoons neutral oil
• ¼ cup brown sugar
• 1 teaspoon ginger — ground
• ¼ teaspoon black pepper

1. Prepare the Marinade: In a mixing bowl or shallow glass dish, combine soy sauce, garlic, neutral oil, brown sugar, ground ginger, and black pepper. Whisk for 30–60 seconds, until the sugar mostly dissolves.½ cup soy sauce, 2 garlic cloves, 2 tbsp neutral oil, ¼ cup brown sugar, 1 tsp ground ginger, ¼ tsp black pepper
2. Add the Meat: Add 2-3 pounds of steak, pork chops, chicken, or kabob meat to the dish, or transfer the marinade and meat to a large zip-top bag. Turn the meat until every side is evenly coated. If using a bag, press out the excess air before sealing.
3. Marinate: Cover the dish or seal the bag and refrigerate for 2-12 hours, using the shorter time for thin or small pieces and the longer time for whole steaks or chops. Turn the meat once halfway through if it is not fully submerged.
4. Prepare for Cooking: Remove the meat from the marinade and let the excess drip off. Transfer the meat to a clean plate and discard the used marinade. If a basting or serving sauce is wanted, reserve a clean portion before adding the raw meat.
5. Cook as Desired: Preheat a grill or heavy skillet to medium-high heat, preheat the broiler to high, or heat the oven to the temperature appropriate for the selected cut. Cook the meat, turning as needed, until browned and a food thermometer registers 145°F for whole cuts of beef or pork followed by a 3-minute rest, or 165°F for chicken. Exact cooking time depends on the cut and thickness. Reduce the heat if the brown sugar begins darkening before the center is done.