Asian Marinade For Steak

This Asian steak marinade comes together in about five minutes with soy sauce, sesame oil, ginger, and garlic. It works on any cut of steak and is just as good on chicken or pork.

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We make a lot of steak at our house, and while a simply seasoned steak is always good, sometimes it’s nice to change things up. This is the marinade I reach for when I want something with a little more going on.

It is a simple mix of soy sauce, sesame oil, rice vinegar, ginger, and garlic. The marinade comes together in about five minutes, and even a 30-minute soak makes a real difference in flavor. If you have a few hours, even better.

What I like about this one is how well it works across different cuts. Ribeye, flank steak, skirt steak, it all comes out good. I have also used it with chicken thighs and pork chops on nights when we want something other than beef.

If you are looking for a marinade that is easy to throw together and works reliably, this is the one I keep coming back to.

Why You’ll Love This Recipe

• The marinade takes about five minutes to mix and only uses pantry ingredients you probably already have.
• Even a short marinating time of 30 minutes adds noticeable flavor, so you do not need to plan hours ahead.
• It works on more than just steak, so you can use the same recipe for chicken thighs or pork chops on nights you want to switch things up.
• The combination of soy sauce, sesame oil, and ginger gives the marinade a savory, slightly nutty flavor that pairs well with most cuts of beef.

What Makes This Recipe Work

• Soy sauce does most of the heavy lifting here. It seasons the meat and helps tenderize it slightly during the marinating time.
• Sesame oil adds a nutty, toasted quality that you really notice in the finished steak, especially if you cook it on high heat.
• Rice vinegar adds a small amount of acidity that helps balance the saltiness of the soy sauce without making the marinade taste sharp.
• Brown sugar helps the outside of the steak caramelize during cooking, which gives it a little color and a slightly sweet edge that works well with the savory base.
• Fresh garlic and ginger bring the most flavor when they are actually fresh, but frozen minced versions work well too and save a lot of time.

What You’ll Need To Make Asian Marinade For Steak

• 1/2 cup soy sauce
• 3 tablespoons olive oil or vegetable oil
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1.5 -2 pounds of your favorite cut of steak

Tip: Anytime I need minced ginger, the frozen cubes of ginger found at Trader Joe’s grocery stores is my “secret ingredient”. It’s so much easier than trying to peel and grate raw ginger.

How to Make Asian Steak Marinade

Mix the Marinade

Combine the soy sauce, oil, sesame oil, rice vinegar, brown sugar, ginger, and garlic in a large zip-top bag or a shallow dish. Stir or shake until the sugar dissolves and everything is mixed together.

Add the Steak

Add the steak to the bag and seal it. Turn the bag a few times to make sure the steak is fully coated in the marinade.

Marinate

Refrigerate for at least 30 minutes and up to 12 hours. The longer it sits, the more the flavor develops. If you are pressed for time, even 30 minutes makes a difference.

Cook the Steak

Remove the steak from the refrigerator and let it sit at room temperature for about 20 to 30 minutes before cooking. Pat it dry with paper towels before it goes on the grill or into the pan. Discard the remaining marinade.

Rest Before Slicing

Let the cooked steak rest for at least five minutes before slicing. This keeps the juices in the meat rather than running out onto the cutting board.

Ingredient Highlights

• Rice vinegar is milder than other vinegars, which is why it works well in a marinade. A splash of white wine vinegar can substitute in a pinch, but use a little less.
• Sesame oil is one of the more important ingredients here. It has a strong, toasted flavor, so a little goes a long way. Two tablespoons is the right amount for this batch.
• For the ginger, Trader Joe’s sells frozen cubes of minced ginger that are a genuinely useful shortcut. They work just as well as fresh ginger and skip the peeling and grating entirely.

Best Cut of Beef To Use With Asian Steak Marinade

This marinade works well with most cuts of beef. The photos here use ribeye, but flank steak and skirt steak are actually excellent choices because they absorb marinade well and cook quickly on high heat.

Other cuts that work well include New York strip, top sirloin, and sirloin steak. Flank and skirt steak benefit from a longer marinating time if you have it. Filet mignon works too, though it is mild enough that the marinade flavors come through strongly.

The marinade also works on chicken thighs and pork chops if you want to use it beyond beef.

Make It Your Way

• Add a tablespoon of sriracha or chili garlic sauce to the marinade if you want a little heat.
• Swap the brown sugar for honey for a slightly different sweetness. Both work well and caramelize similarly during cooking.
• Use this marinade for steak tips and cook them in a hot skillet for a quick stir-fry style dinner.
• Double the batch if you are cooking for a crowd. The marinade scales easily and keeps in the refrigerator for a few days if you want to prep ahead.

What to Serve With It

• A side of Sesame Snow Peas pairs well with the sesame and soy flavors in the marinade.
• The Easiest Ever Thai Cucumber Salad is a fresh, cool side that works well against a savory, marinated steak.
• Everyone’s Favorite Ramen Noodle Broccoli Slaw Salad adds good crunch and a little contrast to the plate.
• The Healthier Classic Napa Cabbage Salad is a simple, light option that does not compete with the steak.

Simple Tips

• Marinate the steak in the refrigerator, not at room temperature. Longer is better, but even 30 minutes makes a noticeable difference.
• Do not reuse the marinade as a sauce. Once raw steak has been in it, discard whatever is left in the bag.
• If you want to double the batch and save half for later, set the extra portion aside before adding the meat.

Tips for Cooking the Steak

• Let the steak come to room temperature for about 20 to 30 minutes before cooking. A cold steak goes into the pan unevenly and is harder to cook to the right temperature.
• Pat the steak dry with paper towels before it goes on the grill or into the pan. The marinade leaves moisture on the surface, and a drier steak gets better color.
• If grilling is not an option, searing in a cast iron pan and finishing in the oven works really well, especially for thicker cuts. Sear on both sides over high heat, then transfer to a 400 degree oven to finish.
• Use a meat thermometer to check doneness: 135 degrees Fahrenheit for medium rare, 145 for medium, 150 for medium well, and 160 for well done.
• Rest the steak for at least five minutes before slicing. Cutting too soon lets the juices run out onto the board instead of staying in the meat.

Final Thoughts

This is one of those marinades that earns a regular spot in the rotation. It takes almost no time to put together, and it works on whatever cut of steak you have on hand.

The soy sauce and sesame oil combination is hard to argue with. If you have never marinated a steak before, this is a good place to start.

More Asian Recipes Perfect For Busy Weeknights

• Easy Instant Pot Mongolian Beef
• Kung Pao Beef Meatballs
• Spicy Chicken & Lo Mein Noodles
• Sesame Snow Peas Side Dish
• Instant Pot Beef Pepper Steak Recipe
• 20-Minute Chicken Lo Mein