Have you been on a quest to find “The Best Marinade Recipe?” You won’t have to look any further today. Using an ancient Secret Ingredient we made this London Broil Tender & Juicy! Our Quick Beef Marinade contains no MSG and no additional Sugar other than from Natural Ingredients. For years, Asians and Polynesians and a few others have used this little Secret! It’s one of Natures Most Natural Tenderizing Ingredients.
So now I bet you are wondering what this secret ingredient is? Did you guess the old Baking Soda routine? If you did…The answer is no. We did not use that… Primarily Baking Soda has been used by many Asian Restaurants in Stir-fry recipes. I have found that the meat texture becomes extremely sponge-like in larger cuts of meat. This is not an ideal method for what we are doing today.
So by now you have to be dying to know what we have done; I’m not going to keep you lovely folks guessing much more, I promise. Below you will find our recipe for The Best Quick Beef Marinade. It’s packed with fantastic flavors and perfect for grilling!
A combination of Olive Oil, Pineapple Juice, White Rice Vinegar, Soy Sauce, Honey, Minced Garlic, and Minced ginger all work together in unison to not only speed up marinade time but enhance the flavor! Pineapples and the juice have been used for centuries to Quickly marinade meats! It works so fast you do not need to marinade for long periods. As a matter of fact if you leave it too long it almost works too well. You will want to keep your marinade time at 30-45 minutes! How fast is that?
Best Quick Beef Marinade
- 1/2 cup olive oil
- 1/4 cup pineapple juice
- 1/8 cup white rice vinegar
- 1/8 cup soy sauce
- 2 Tablespoon honey
- 2 garlic cloves, minced
- 2 Tablespoons minced fresh ginger
- In a glass dish, using a small whisk combine olive oil, pineapple juice, white rice vinegar, soy sauce, honey, minced garlic, and minced ginger thoroughly.
- Pour over beef cuts such as London Broil, Flank Steaks, Skirt Steaks etc.
- Marinate tough cuts of meat for 30-45 minutes.
Notes: This marinade is used for more tough cuts of meat. I would not use on meats cuts such as Prime Rib, Porterhouse, T-Bones, or Strip Steaks. The acidity and enzymes in Pineapple will cause a breakdown in these meat cuts.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.