OK, for those that read my blog and have been asking and asking and ASKING about this recipe, I’m so sorry it took me so long to post it. I just kept forgetting it! And since I am trying to post as many recipes this week as I can, I figured I better finally put this one up. This can be used as a marinade for beef, chicken and seafood. If marinating beef, give it as least 5 hours(especially chuck roast and london broil). If its chicken you’re pickin, an hour or two would be great. And for seafood(shrimp is quite heavenly with this marinade), you only want to marinade it for a half hour, tops. The vinegar will start to actually cook the seafood after that time period, and that ain’t good eats with this recipe. Also, if using beef, you can substitute red wine vinegar for white vinegar to give it a more hearty taste. Beef can stand up to red wine vinegar well.
1/2 cup soy sauce
1/4 cup white(or red wine) vinegar
1/4 cup brown sugar
2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon ground ginger(2 tablespoons fresh)
2 teaspoons black pepper
meat of your choice(I use about 2 pounds of meat, but a pound is fine; will make the taste more intense)
Combine all ingredients in a large ziploc bag. Add meat(or seafood), close bag and massage marinade into meat…..your meat will thank you later.
The best cooking method for this is either on the grill or under the broiler. Save the marinade and brush your meat with it while it is cooking.
Make extra marinade and pair this with stir fry veggies and brown rice. We like to take the new, extra(not the sauce that had the meat in it….yuck!) sauce and drizzle it over the veggies and rice. I love this recipe because it doesn’t include miren and all those other “real” teriyaki ingredients that I just don’t have the time or money to search for at the store, but it still tastes like actual teriyaki sauce. It is yum yum to die for and you must try it today….especially if your grill is a-callin.