Soy & Garlic Beef Marinade

About This Marinade

This soy & garlic marinade brings a umami-rich, savoury, deeply satisfying flavour profile to your beef. Use low-sodium soy sauce if marinating for longer periods. The sesame oil adds depth.

Ingredients

Tougher cuts like skirt and flank benefit most from marinating. Premium cuts like eye fillet need less time.

How to Make Soy & Garlic Beef Marinade

1. Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
2. Prep the beef: Pat the beef dry with paper towel. Trim any excess fat if needed.
3. Marinate: Add the beef to the marinade, making sure every piece is well coated. Refrigerate for 4 hours minimum, up to 24 hours for deeper flavour.
4. Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
5. BBQ: Shake off excess marinade and grill over high heat (220-260°C / 425-500°F) until the internal temperature reaches 54-63°C (130-145°F) depending on preference.
6. Rest: Let the beef rest for 5-10 minutes before serving.

Tips for the Best Soy & Garlic Beef

• Don't skip the rest — resting allows the juices to redistribute for a juicier result.
• Use a meat thermometer — the only reliable way to know your beef is done is by checking the internal temperature.
• Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
• Oil the grates — clean, oiled grates prevent sticking and give you better grill marks.

Common Mistakes to Avoid

• Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
• Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
• Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
• Overcrowding the BBQ — give each piece space so it sears rather than steams.

Best Beef Cuts for Soy & Garlic Marinade

The best cuts of beef for this marinade are: rump steak, sirloin, skirt steak, flank steak, kebab cubes.

Tougher, more flavourful cuts like skirt and flank steak benefit most from marinating. The acid helps break down connective tissue.

Frequently Asked Questions

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