Ingredients:
1/2 cup soy sauce
1/4 cup pancake syrup
6 garlic cloves, minced
1 tablespoon finely grated fresh gingerroot
1 teaspoon dry mustard
1/2 teaspoon sesame oil
1/8 teaspoon Tabasco sauce or 1/8 teaspoon red hot pepper sauce
3/4 cup beer, of your choice
Directions:
In a mixing bowl, mix together all ingredients except beer; stir well.
Now add beer and stir gently so the marinade does not foam too much.
Prepare steaks,using a knife by scoring any fatty outside areas on steaks.
This prevents the steaks from curling.
Place steaks in a casserole dish.
Pour marinade over and using a fork, punch holes in the steaks so the marinade penetrates the steaks; punch both sides.
Cover and marinate for at least 4 hours in the refrigerator before cooking.
You may marinate for a longer period if desired.
This marinade is also excellent for roasts.
Barbecue or fry steaks to your desired doneness.
You can also substitute and use a dry red wine instead of beer.
Steaks should be about 1 inch in thickness.
Rib-eye steaks can be marinated for a different flavor, but I do not recommend as the rib eyes are good with some pepper and granulated garlic powder.
If you are using Chuck Steaks, I suggest that you marinate for at least 24 hours or longer.
This marinade is excellent to marinate roast beef of your choice.
Servings: Serve
Time preparation: 10 min.
Time total: 10 min.