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Asian London Broil Marinade

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Does anyone have a marinade for London Broil that uses things like soy sauce and ginger (and maybe wasabi)?

Please post.

Thanks

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  1. This one is a simple favorite...perhaps you could add wasabi
    http://www.epicurious.com/recipes/foo...

    3 Replies
    1. re: pamd

      Do you think rice vinegar or cider vinegar would work instead of the dry sherry?

      1. re: Philly Ray

        vinegar is much more high acid than sherry. sherry has a delicate nutty aroma, while the vinegar is more assertive. if you do use vinegar, reduce the marinating time.

        it will work fine, just taste differently.

        1. re: hotoynoodle

          I used the rice vinegar and also substituted honey for the ketchup. I decided to use the wasabi in the mashed potatoes I served on the side.

          Everything came out pretty well. Even my 1 year old daughter scarfed down the meat.

          Thanks to everyone who replied.

    2. Korean Meat Marinade

      3/4 cup natural brewed soy sauce
      3/4 cup unsalted beef broth or water
      1 small onion
      1 small Nashi (Asian) pear or semi sweet apple
      6 cloves garlic
      1 inch fresh ginger
      1/2 cup sugar, brown sugar, or honey
      3 spring/green onion
      2 teaspoons pure toasted sesame seed oil
      1 tablespoon rice wine
      1/2 teaspoon black pepper

      Directions

      Mix Marinade:
      Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
      Pour into medium mixing bowl.
      Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
      Add all other ingredients. Mix well and let stand for at least fifteen minutes to let flavor develop.
      Marinate meat for 1 to 24 hours.

      1. I'm a wee bit simple in this area. I would make a concoction of Coke, garlic and soy sauce and marinade it for while. Yum! I had BBQ about 15+ years ago with a Philipino friend's family. His dad used this simple little marinade and I have never forgotten it and do it myself now, too!