Ginger and soy marinade

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Feb 2013

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

Time to make: 5 mins

Total cost: $2.70 / $0.45 per serve

(at time of publication)

Ingredients

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.

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

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

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.

Calories 62cal

Kilojoules 260kJ

Protein 1g

Total fat 5g

–Saturated fat 1g

Carbohydrates 5g

–Sugars 2g

dietary fibre N/S

Sodium 260mg

Calcium 5mg

Iron 0.5mg

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.

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