Ginger and soy marinade

Serves: 6 (makes enough to coat 4-6 steaks)

Time to make: 5 mins

Ingredients

More weights & measures

7.5cm piece fresh ginger, peeled, grated

3 cloves garlic, crushed

3 tablespoons salt-reduced soy sauce

1 orange, juice

2 tablespoons sesame oil

2 teaspoons mirin

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Instructions

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1 Mix all ingredients together with 4-5 tablespoons water. Use to marinate your meat. Marinate for at least 1 hour or overnight.

2 Heat a non-stick pan until hot and cook meat for 3-4 minutes or until evenly seared on the outside. Leave to stand before slicing.

Serving suggestion

Works well with beef and lamb. Serve marinated meat with a green salad.

Variations

Make it gluten free: Use gluten-free soy sauce.

HFG tip

Marinade keeps for 2 days in a sealed container in the fridge.
Works well with beef and lamb.
This marinade also works well with large pieces of meat. Make double the quantity for parties.
Use lean cuts of meat.
Place marinade and meat in a non-metallic dish to marinate.
To allow flavours to be absorbed into the food, use a sharp knife to make slits in the surface of the meat before marinating.
Once marinated, keep meat and fish in the fridge covered until ready to cook.
Once cooked, leave meat to stand for 5-10 minutes to allow the meat to rest so the juices re-absorb into the meat.

Nutrition Info (per serve)

Calories 62 cal

Kilojoules 260 kJ

Protein 1 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 2 g

Dietary fibre N/S

Sodium 260 mg

Calcium 5 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.