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The Ultimate Ginger-Soy Marinated Steak Recipe
When I say this soy-ginger marinade is one of the most flavourful things you can do to a piece of steak in under 5 minutes, I mean it. This isn’t a complicated 12-ingredient science project—it’s a punchy, bold, no-nonsense marinade that delivers huge flavour with minimal effort. As a professional chef, I’ve used variations of this marinade in restaurants, at home, and now, here with you.
It’s a weekday steak dinner hero. It’s a backyard BBQ crowd-pleaser. It’s also incredibly forgiving and adaptable (we’ll get to that later). The star? That combo of fresh ginger and salty soy—rounded out with green onion and oil to tie it all together.
Let’s dive in.
Why This Soy-Ginger Marinade is our Secret Weapon
When we are thinking of marinades, we want maximum flavour with minimum fuss. This one hits every mark. Here’s why it works:
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Ginger: Adds heat, brightness, and a sharp aroma that makes steak sing.
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Soy Sauce: Brings salt, umami, and deep colour to the party.
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Neutral Oil: Helps the flavours spread evenly and creates a silky mouthfeel.
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Green Onion: A fresh, vegetal lift to balance the boldness.
We have used this marinade on top sirloin, flank, ribeye—you name it. It never lets us down.
- Prep Time: 5 mins + 30 marinating
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main
- Method: Grill
- Cuisine: Asian
Ingredients
- 2–3 inch piece of fresh ginger, peeled and very finely minced
- 2 tbsp soy sauce
- 2 tbsp neutral oil (grapeseed or canola work great)
- 2 green onions, white part only, very finely chopped
- + 1 1/2 lbs top sirloin steak, cut into 1-inch thick steaks
Instructions
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In a shallow dish, whisk together all the ingredients for your soy-ginger marinade.
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Add the steaks. Let them marinate at room temperature for 10–15 minutes per side. This quick window is all you need for surface-level flavour that caramelizes beautifully on the grill.
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Grill on high heat (charcoal or gas BBQ) for about 10–12 minutes total for medium doneness, flipping once or twice.
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Let rest, uncovered, for 5 minutes before slicing thinly against the grain.
Notes
💡 Chef’s Tips for Steak Success
Top sirloin is a lean cut, which means it can go from tender to chewy real fast if over- or undercooked. Medium is the sweet spot. The soy-ginger marinade helps tenderize just enough while adding layers of flavour that are anything but flat.
And here’s a chef-y trick: if you want more sauce, try the reverse marinade. Grill the steak first, then toss it in a fresh batch of marinade while it rests. The residual heat helps soak in that flavour without overcooking the meat.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
⚠️ Just don’t reuse marinade that’s touched raw meat. That’s a hard no.
🥄 Substitutions
You can totally riff on this recipe based on what’s in your fridge:
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Ginger → Sub in 1 tsp ground ginger in a pinch (but fresh is best).
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Soy Sauce → Tamari for gluten-free, or even coconut aminos.
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Green Onion → Shallots or chives can work if needed.
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Top Sirloin → Try flank, skirt, striploin, or even chicken thighs.
🚫 What to Know/Avoid in This Recipe
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Don’t over-marinate. This is a quick marinade—long soaks can overpower the meat or make it mushy.
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Avoid cold steaks. Room temp steak = even cooking and better sear.
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Watch your heat. Too low and you won’t get caramelization. Too high and you’ll char the marinade before the inside cooks.
🧊 Storage Recommendations
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Leftover steak? Slice it thin and keep it in an airtight container in the fridge for up to 3 days. Perfect for rice bowls, sandwiches, or salads.
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Want to prep ahead? You can freeze the raw steak in the marinade—just thaw fully before grilling.
❓ FAQ
Can I use this soy-ginger marinade on other proteins?
Absolutely. It’s fantastic on chicken, salmon, tofu, or portobello mushrooms. Just adjust your cooking time.
Can I make this marinade in bulk?
Yes! It stores well in the fridge for up to 1 week. Just don’t reuse anything that’s touched raw meat.
What oil is best?
Use something neutral like grapeseed, avocado, or canola. Avoid olive oil—it can clash with the Asian flavours.
Can I pan-fry instead of grill?
Yes! A cast-iron skillet will give you a great sear. Just open a window—this marinade is fragrant.
📝 Final Thoughts
This soy-ginger marinade is one of those forever recipes. Whether you’re grilling for friends, making weeknight bowls, or meal-prepping steak for the fridge, this marinade is your new best friend. It’s fast, flexible, and wildly delicious.
