Thai Beef Marinade

Just posting a quick recipe recap for a meal we threw together last week.  We didn’t marinade the meat for the full time allotted in the recipe, and it was still quite flavorful and delicious.  I might marinade it longer next time, both for some added flavor and some tenderness.  The flavors all came through nicely–lime, soy, ginger and garlic–with nothing really being overpowering.  We had it with the longest-cooking batch of brown rice I’ve ever made (delicious though it was) and a veggie, and it made for a lovely meal.

Thai Beef Marinade

  • 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
  • 3 tablespoons lime juice, divided
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoon brown sugar
  • 1 teaspoon minced garlic and 1 1/2 teaspoons minced ginger (or 2 teaspoons ginger-garlic paste)
  • 1 1/4 teaspoons red curry paste or chili-garlic sauce (or a few grinds of curry powder)

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

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